Cheesed off by mould? Store food smartly
FROM Cheddar to Cheshire and Brie to blue, we’re crazy about cheeses. But the way we store them is, apparently, crackers.
Millions who wrap them in cling film before popping them in the fridge have got it all wrong, according to experts. In fact, some types don’t even need to go in the fridge at all.
The advice comes from the Good Housekeeping Institute, which says that instead of preserving cheese, cling film actually makes it go off more quickly.
It also recommends putting cheese in the salad drawer rather than on a fridge shelf or door.
“Cling film tends to trap moisture, which can encourage mould to grow on the surface,” the institute warns in a report.
“It keeps best when wrapped in waxed paper. This strikes the right balance between stopping the cheese from drying out and preventing too much moisture building up.”
Blue cheeses, which produce liquid as they mature, also need to be wrapped in waxed paper but should have a further layer of tin foil to stop them leaking into the fridge.
Along with soft cheeses such as Brie, they should be kept at between 5-8Cº in the fridge – but not in the door or on a shelf.
“Cheese likes a slightly humid environment,” the institute advised. “For this reason, the salad drawer is actually the best place as it retains just enough moisture.
“About an hour before serving, take the cheese out of the fridge and let it reach a normal room temperature.”
Hard cheeses such as Parmesan have no need of refrigeration but should be kept in a cool part of a room where temperatures are between 8-15ºC. – Daily Mail