How do you store your cheese, then ?

Epicurean Exploits - Food and Recipes
1

Since Benjamin posted on types of cheese, I’m just curious how everyone keeps their cheese.

I have usually wrapped in plastic, but I saw Roberts post on " Parmigiano-Reggiano delle Vacche Rosse " which says never wrap your cheese in plastic, or buy it in plastic? I do have other cheese now that keeps real well , it is wrapped in un-waxed butcher paper, which I put in a Tupperware container . Ideas and thoughts on your storage?

Paul

2

Soft cheeses, I just loosely wrap in foil.
Hard cheeses, I wrap in cheesecloth, then in foil.

Cheese doesn’t hang around long enough here to go bad, anyway.

3

I like the unwaxed paper.

4

In my belly.

5

Joe… [bullshit.gif]

[thumbs-up.gif]

6

Most of our cheese gets stored in plastic wrap or a ziploc. sometimes, I will wrap the cheese in a paper towel and then put it in a plastic baggie (sometimes a ziploc, sometimes a sandwhich bag).

7

We have a cheese drawer in our refrigerator. We keep most hard cheeses in plastic wrap; blue and some soft cheeses in foil. Cheese doesn’t stay long in our refrigerator; we eat cheese for dessert many evenings.

8

Parchment paper. Wax paper if we are out of parchment.

9

We have a cheese drawer in our fridge as well. Most of the cheeses we have are kept in the plastic wrap we bought them in & then inside a ziploc if we can’t seal them.

It doesn’t stay around long in our house very long…

10

French Marketing Guru Clotaire Rapaille from perhaps the most interesting interview on marketing I have ever seen (Frontline: the Persuaders, link below):

"For example, if I know that in America the cheese is dead, which means is pasteurized, which means legally dead and scientifically dead, and we don’t want any cheese that is alive, then I have to put that up front. I have to say this cheese is safe, is pasteurized, is wrapped up in plastic. I know that plastic is a body bag. You can put it in the fridge. I know the fridge is the morgue; that’s where you put the dead bodies. And so once you know that, this is the way you market cheese in America.

I started working with a French company in America, and they were trying to sell French cheese to the Americans. And they didn’t understand, because in France the cheese is alive, which means that you can buy it young, mature or old, and that’s why you have to read the age of the cheese when you go to buy the cheese. So you smell, you touch, you poke. If you need cheese for today, you want to buy a mature cheese. If you want cheese for next week, you buy a young cheese. And when you buy young cheese for next week, you go home, [but] you never put the cheese in the refrigerator, because you don’t put your cat in the refrigerator. It’s the same; it’s alive. We are very afraid of getting sick with cheese. By the way, more French people die eating cheese than Americans die. But the priority is different; the logic of emotion is different. The French like the taste before safety. Americans want safety before the taste."

Really worth a serious read and thought:

Interviews - Clotaire Rapaille | The Persuaders | FRONTLINE | PBS" onclick="window.open(this.href);return false;

11

Typical way here is to leave in the paper (I guess unwaxed?) or box it came in, and put in a special cheese box (Tupperware for example) in the fridge.