A to Z of Food Storage


Best Storage:


Hard Cheese (eg. cheddar, parmesan) and soft cheeses with rind (eg. brie, camembert): Wrap tightly ensuring air is removed in a beeswax wrapper, cheese paper or cheese bag, which allows the cheese to breathe, whilst wicking away extra moisture. Alternatively, use baking paper. Store in the door or upper shelves of your fridge so it doesn’t become too cold, which can make the cheese texture crumbly. Fresh or brine Cheese: Keep in original container or place in filtered / boiled water and change water every couple of days.



Hard Cheese: Grate before freezing in an airtight container / zip lock bag, to easily use what you need straight from the freezer.
Soft Cheese: Cheeses to snack on such as Brie and Camembert are best eaten fresh. Cheeses such as Fetta can be frozen; portion them before freezing so you only take out what is needed. High moisture content cheeses such as Ricotta and Cottage Cheese don’t do so well when frozen as the moisture will crystallise, so use these up before their use-by date.

Use it up!

Got extra cheese to use up? Add it to a simple white sauce, which can also be made ahead of time and frozen for later use. Alternatively, add a cheesy flavour hit to pastas or vegetables to use it up. Once frozen cheese is defrosted, the texture will change so use it in cooked meals.