Plastic Film Does Not Suit Every Cheese

Cheese continues to change after it has been made, so storage requirements vary between fresh, soft and more mature varieties. Once a piece has been opened, the chosen wrapping and the level of refrigeration can affect how well it retains its flavour, texture and moisture.

Plastic film is widely used, but it may adhere closely to the cheese and restrict air exchange. This can encourage moisture to accumulate around the surface. For cheeses that need limited ventilation, specialist microperforated cheese paper is one option. Baking paper can also be used if the piece is wrapped without being compressed too tightly.

Fresh cheeses require separate handling because they contain a high proportion of water and may release liquid after opening. They can be placed in an airtight container with a small piece of kitchen paper to absorb excess moisture. The paper should be replaced regularly, since leaving it in place can contribute to unwanted odours. Refrigeration remains essential.

Soft cheeses can also be wrapped in a clean cotton cloth that has been lightly moistened. The storage method is intended to prevent excessive drying while avoiding an environment that is too damp. The appropriate choice depends chiefly on the cheese's individual characteristics and its stage of maturation.

For some varieties, a traditional alternative is to cut the cheese into small pieces, put them in a suitable container and cover them with olive oil. This approach is used particularly for certain fresh, soft and semi-mature cheeses. Herbs or spices may also be added to the oil to introduce additional aromas.

There is therefore no single preservation method for every cheese. Selecting suitable wrapping, managing moisture and maintaining proper refrigeration are the principal measures described for helping an opened piece retain its characteristics for longer.