How to Store Cheese in Refrigerator

Cheese is one of the most diverse foods in the world — and different types require different storage approaches. Store it wrong and it dries out, molds prematurely, or absorbs fridge odors. Here's how to store cheese in the refrigerator properly for every type.

The Key Principle: Cheese Needs to Breathe

Unlike most foods, cheese should not be stored in a fully airtight container. Cheese is a living food that continues to age and needs some airflow. The goal is to maintain humidity while allowing minimal air exchange — preventing drying without trapping moisture that causes mold.

How to Store Hard Cheese (Cheddar, Parmesan, Gouda, Manchego)

1. Wrap in wax paper or cheese paper first — Wax paper allows the cheese to breathe while protecting it from drying out. Cheese paper (like Formaticum Cheese Storage Paper) is purpose-designed with a two-layer system that maintains ideal humidity.
2. Then wrap loosely in plastic wrap or place in a container — The outer layer provides additional protection. Use a ComSaf Airtight Container left slightly ajar, or a loosely sealed SPLF Reusable Bag.
3. Store in the crisper drawer or cheese drawer — The higher humidity environment is ideal for hard cheeses.

How to Store Soft Cheese (Brie, Camembert, Fresh Mozzarella)

1. Brie and Camembert — Store in their original wooden box or wrap in wax paper. Place in a container left slightly open. Use within 1–2 weeks of purchase.
2. Fresh mozzarella — Store submerged in its liquid (whey or lightly salted water) in a ComSaf Glass Jar with Airtight Lid. Change the water every 2 days. Use within 5–7 days.

How to Store Crumbly Cheese (Feta, Blue Cheese, Goat Cheese)

1. Feta — Store submerged in brine in a sealed glass jar. Lasts up to 1 month.
2. Blue cheese — Wrap in foil (not plastic — plastic traps moisture and accelerates mold). Store in a container left slightly open.
3. Goat cheese — Wrap in wax paper and store in a sealed container. Use within 1–2 weeks.

How Long Does Cheese Last in the Refrigerator?

• Hard cheese (opened, wrapped): 3–6 weeks
• Semi-hard cheese (opened): 2–3 weeks
• Soft cheese (Brie, Camembert): 1–2 weeks
• Fresh mozzarella (in liquid): 5–7 days
• Feta (in brine): up to 1 month
• Shredded cheese (opened): 5–7 days

Signs Cheese Has Gone Bad

• Mold that wasn't there originally (on non-blue cheeses — cut off at least 1 inch around the mold on hard cheeses; discard soft cheeses entirely)
• Sour or ammonia-like smell beyond normal cheese aroma
• Slimy texture on hard cheeses
• Pink or black mold (always discard)

Quick Tips Summary

• ✅ Wrap hard cheese in wax or cheese paper before storing
• ✅ Store soft cheeses in their original packaging or in liquid
• ✅ Keep in the crisper drawer for higher humidity
• ✅ Never fully seal hard cheese — it needs to breathe
• ❌ Don't wrap directly in plastic wrap long-term — it traps moisture and affects flavor
• ❌ Don't store near strong-smelling foods — cheese absorbs odors easily