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What's the best way to store cheese?

Wrapper is the basis of a good preservation.

Cheese that are not properly stored can become inedible, or simply lose their flavour. 

The good news is that many cheese can last up to several weeks in the fridge as long as they are stored properly. It is essential to let the cheese breathe and prevent it from drying out. Therefore, your best option is to wrap it in cheese paper, wax paper, baking paper, or a plastic wrap which are made especially for cheese.

First thing to do is to remove all normal plastic wrapping. Of course, it is easy to just throw the cheese in the fridge after buying it, but by doing it you're just suffocating the flavour. Cellophane and bags prevents the cheese from breathing. Without proper oxygenation it will suffocate and builds up too much moisture and remove all their favours and textures. This is the worst way you can store cheese!

Instead of plastic wrapping you need to use cheese paper or aluminium foil. It is the best way to conserve your cheese. These wrappers keep the cheese from drying out and ensure that your cheese lasts as long as possible.

After wrapping your cheese, you should place it in an airtight container. It will first, make sure that the cheese receives the right amount of moisture but it will also helps to contain strong cheeses odours in the fridge. 

Storage depending on the type of cheese

Hard cheese such as Cheddar and Parmesan can safely be stored for up to 6 weeks after opening. Using a cheese paper is recommended, but aluminium foil can also be used for short-term storage.

Semi-hard cheese such as Raclette or Comte can be safely stored for about 4 weeks after opening. We recommend the use of cheese paper.

Soft cheese such as Brie and Camembert can be stored for about 2 weeks after opening if it's wrapped in wax paper under proper conditions. 


If you are a regular consumer of cheese, it might be worth investing in specific cheese wrapping paper.


Please let us know in the comment section if you have any question!

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