A Trick to Make Cheese Last Three Times Longer in the Fridge

You pulled your favorite cheddar out of the fridge, only to find mold on its surface, reminding you that you bought more cheese than you needed. Sound familiar? Try this simple trick to extend its shelf life.

Molds on cheese can vary in color and type – some can be harmless, like the noble molds that contribute to the characteristic taste and aroma of certain cheeses. However, molds that appear on cheese in the fridge, and aren’t supposed to be there, are rightly considered a health risk.

Once cheese is cut, exposed to air and moisture, its lifespan and edibility start to tick away. Even an opened block of cheese can last in the fridge for four to eight weeks, depending on the type of cheese. And it can last even longer with the use of a simple ingredient.

Simple Help

If you want to store cheese that you’ve just taken out of its packaging but haven’t finished, don’t just put it back in the fridge in a resealable bag or plastic container.

Use a kitchen paper towel soaked in white vinegar. The towel should be damp, and any excess vinegar should be wrung out. Wrap the cheese in the towel and then place it in a resealable bag or airtight container before putting it in the fridge.

Regularly check the moisture of the paper towel and re-soak it in vinegar if it dries out.

Worried about your cheese tasting like vinegar? Don’t be; this trick won’t affect the taste of the cheese. On the contrary, vinegar, or acetic acid, prevents the growth of bacteria and molds on the cheese’s surface. It also maintains the cheese’s proper moisture level to prevent it from drying out.

Suitable for All Types of Cheese?

The vinegar barrier works for hard cheeses with low moisture content like Parmesan, Pecorino, Cheddar, and semi-hard cheeses like Gouda, Edam, or Provolone.

For soft cheeses such as Brie, Gorgonzola, Camembert, or Mozzarella, vinegar would alter the texture and, most importantly, the taste. Therefore, this preservation method is not suitable for them.