How to Store Artisan Cheese at Home (Like a Mini Cheese Cave)

You don't need an underground cave to keep artisan cheese happy. You just need to copy what a cave does: keep cheese cool, a little humid, and able to breathe.

1. Wrap it so it can breathe

Plastic wrap smothers cheese and traps moisture, which can make it taste like plastic. Better options:

• Cheese paper, which lets cheese breathe while holding in some moisture
• Wax or parchment paper, then a loose layer of plastic or a zip bag over it
• Fresh, soft cheeses can stay in their original container

Re-wrap in fresh paper each time you open it.

2. Find the "cave" in your refrigerator

The vegetable drawer is the most cave-like spot in most refrigerators: a little warmer and more humid than the shelves. Keep cheese there, away from strong-smelling foods.

3. Know how long it keeps

• Hard and aged cheeses like Cheddar, Gouda and Parmesan: several weeks once opened, often longer
• Soft-ripened cheeses like Brie: keep ripening; best within a week or two once cut
• Fresh cheeses like mozzarella and curds: within a few days
• Marinated feta and labneh in oil: months, because the oil protects them

4. Don't panic about mold

A little white, blue-green or gray mold on a hard cheese is normal. Cut away at least an inch around and below it, as the USDA recommends, and enjoy the rest. Throw out soft or fresh cheese with mold, and anything with bright pink, orange or fuzzy black mold.

5. Serve it at room temperature

Cold mutes flavor. Take cheese out 30 to 60 minutes before serving and let it warm up. Cut only what you'll eat.

6. Skip the freezer

Freezing breaks down the texture of most cheeses. The one exception is Parmesan rinds, which freeze well and add rich flavor to soups and sauces.

More cheese care

See our cheese care FAQ, learn why cave-aged cheese tastes different, or call (254) 723-4777 for pricing and to order artisan cheese, shipped anywhere in the U.S.