Plastic wrap used to be my default once I opened a block of cheese. Press it against the cut surface, wrap the rest, and put it back in the fridge.
Now I put parchment or wax paper against most firm and semi-soft cheeses first. Plastic can still provide an outer layer, but it doesn’t need to sit against the cheese itself. TikTok creator @cheese_boutique also demonstrates a cheese-wrapping method using materials you may already have at home.
Parchment Goes Against the Cheese First
Cheese keeps changing after it is cut, and wrapping has to protect it without trapping too much moisture against the surface.
Cheese paper is made for that job, but I don’t need it to change how I store an opened block. Wax paper or parchment paper can form the first layer.
Wrap the cheese so the paper covers the exposed surfaces before adding anything outside it.
Plastic Becomes the Outer Layer
I haven’t removed plastic wrap from the process. I changed where I use it.
After the parchment or wax paper goes on, add a loose layer of plastic wrap or aluminum foil. A partially sealed container can serve as the outer protection too.
That gives the cheese a protective layer without pressing plastic against its surface and sealing moisture there.
I Don’t Wrap Every Cheese the Same Way
Soft and fresh cheeses are the exception.
Brie, Camembert, goat cheese, ricotta, cream cheese, and fresh mozzarella contain more moisture than hard cheeses. They need cold storage and more protection, with fresh and soft varieties kept sealed or in suitable containers.
Firm cheeses such as Cheddar, Parmesan, Pecorino, Manchego, and aged Gouda can handle the paper-and-outer-wrap approach better.
Blue cheese should stay separated from other cheeses so its mold doesn’t transfer.
I Keep Cheese Out of the Fridge Door
Wrapping isn’t the only part I changed.
The refrigerator door goes through temperature changes each time it opens. I use a crisper drawer or a stable area farther inside the refrigerator instead.
The crisper also provides a more humid environment, which can help keep cheese from drying out.
I Keep the Block Whole Until I Need It
Pre-shredded and sliced cheese has more exposed surface than a block, so it can dry out faster.
When storage time matters, I keep cheese in a block and cut or grate what I need. If I buy a large amount, dividing it into separate portions means I don’t have to unwrap the entire block each time.
I Let Cheese Warm Up Before Serving
Storage ends before the cheese reaches the plate.
Cold temperatures firm cheese and mute some of its flavor, so I take it from the refrigerator about 20 to 45 minutes before serving. I keep it covered while it rests so the exposed surfaces don’t dry out.
Plastic wrap still has a place in my refrigerator. I just don’t make it the first thing touching most of my cheese anymore. Parchment or wax paper goes on first, then the protective outer layer.
Do you wrap opened cheese in plastic, parchment, or cheese paper?
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