In order to maximize shelf life while maintaining and enhancing flavor, it is helpful to follow these simple storage and handling guidelines. Remember: cheese is a natural, living product that will continue to develop a desirable flavor and texture if properly cared for.

Cheese Handling 101

• Natural cheeses require refrigeration – after purchasing cheese, refrigerate as soon as possible.
• Always use separate knives and cutting boards to cut different types of cheeses in order to avoid cross-contamination (or, thoroughly clean knives and boards in between cutting).
• Always re-wrap cheese that has been handled with new, clean wrapping.
• Avoid storing cheese near strongly aromatic foods, as the cheese may absorb aromas while "breathing."
• In most cases, cheese is ideally served at room temperature (similar to the concept of decanting a fine wine to allow flavors and aromas to develop). Allow 30 minutes to 1 hour out of refrigeration before serving. It is best to bring only the amount of cheese you intend to serve to room temperature, as warming and cooling can affect shelf life and flavor.

Cheese Storage 101

• Rindless. For fresh cheeses (e.g. Mascarpone, fresh Mozzarella, Ricotta, Chevre):
  
  Storage Recommendations: Cover tightly (if cheese is purchased in a plastic container) after serving to avoid flavor absorption from other foods. For chevre, wrap in parchment paper or foil and store in a tightly sealed plastic container.
  
  If you find mold: discard entire product.
• Natural rind. (semi-hard and hard grating cheeses, e.g. GranQueso, Cheddar, Homestead):
  
  Storage Recommendations: wrap tightly in plastic to inhibit further moisture loss. Plastic wrap may impart a slight flavor to cheese; if this occurs, you may scrape the surface area to remove any unwanted plastic flavor before serving. When re-wrapping, use new, clean plastic wrap.
  
  If you find mold: Use a clean knife to trim mold. Moldy areas should be cut ¼ to ½ inch from rest of cheese and discarded.
• Washed Rind. (e.g. Gruyère, Raclette, Knight's Vail, Butterkäse, Braukäse, Italian-Style Fontina, Limburger)
  
  Storage Recommendations (after cutting):
  
  Option 1 (under refrigeration): Wrap cheese in waxed or parchment paper. Store in plastic container pierced with a few holes to allow air circulation. Place clean, slightly damp towel (paper towel is good) in bottom of container to elevate humidity if cheese appears to be drying out. If cheese begins to smell ammoniated, remove from plastic container and let it sit uncovered in refrigerator or a clean counter surface. If odor does not disappear after 2 – 3 hours, discard cheese.
  
  Option 2 (at room temp., not to exceed 70 degrees F.): Store cheese on plate or wire rack so that air can circulate below cheese, and cover with a glass or plastic dome. Cheese will only last a few days under this storage condition, but will always be at room temperature and ready to serve. Plan ahead to make sure you don’t store more cheese that you can enjoy within 2 – 3 days with this storage method. Note: this is not an ideal option for warmer climates or higher ambient temperatures.
  
  If you find mold: Use a clean knife to trim mold. Moldy areas should be cut ¼ to ½ inch from rest of cheese and discarded.
• Bloomy rind. (e.g. Camembert, Brie, some Chevres)
  
  Storage Recommendations (after cutting – cut surfaces should be protected from drying out by applying a piece of parchment paper to the exposed area before storing):
  
  Option 1: Use original wrapping (if wrapping has a thin paper lining and plastic outer with holes to promote air circulation).
  
  Option 2: Store unwrapped in a sealed plastic container pierced with a few holes to allow air circulation. Place clean, slightly damp towel (again, paper towel is good) in bottom of container to elevate humidity. If storing more than one cheese per plastic container, make sure that cheeses are well separated.
  
  If you find mold: Use a clean knife to trim mold. Moldy areas should be cut ¼ to ½ inch from rest of cheese and discarded.
• Blue-veined. (e.g. Blue cheese, Gorgonzola)
  
  Storage Recommendations (after cutting): Wrap cheese in aluminum foil, preferably the original foil that you received the cheese in.
  
  If you find mold: usually a good thing! Blue molds out-compete other unfavorable molds. If mold appears black and slimy, discard product.

A note on shredded cheese

The more surface area that is exposed to air, the more likely a cheese will either a) dry out, or b) develop mold. Plan to use shredded cheese within a few days, re-wrap and re-seal tightly after usage.