After opening, kashar and sliced cheeses are best wrapped first in wax paper or cheese paper, then placed loosely in plastic wrap or a bag. This two-layer method lets the cheese breathe while limiting its contact with outside air.
Why does cheese need a special wrapping method?
When cheese is wrapped directly in plastic wrap, its surface cannot breathe and moisture can become trapped. Over time, this moisture may create a sticky film on the cheese and encourage mold growth. Cheese left completely uncovered has the opposite problem: the surface dries and hardens quickly, the edges become brittle, and flavor is lost. Air between slices can also speed up drying; sliced cheese taken out of its package and left on an open plate may start curling at the edges within a few hours.
What is the right way to wrap it?
Cheese paper or wax paper (parchment paper can also be used) is porous enough to let cheese breathe and keep its moisture balanced. Wrap the cheese snugly in the paper. Then place it in a loose bag or container in a part of the refrigerator that is not the coldest, usually the middle shelf rather than the door. For sliced cheese, stack the slices with a thin piece of wax paper between each one to keep them from sticking together and make it easier to separate the amount you need. If you must use plastic wrap because cheese paper is unavailable, do not wrap it too tightly; if possible, make a few small holes in the wrap rather than sealing it completely.
How long can it be stored?
Properly wrapped kashar and sliced cheese generally stay fresh in the refrigerator for 2 to 3 weeks after opening, though this can vary with the cheese’s fat content and the date the original package was opened. If white or bluish mold spots appear, do not cut the mold off sliced or semi-hard cheese and use the rest, as you might with some hard cheeses; mold may extend deeper into a softer cheese than is visible.
What can you use if you do not have cheese paper?
Paper from a bread bag or plain brown kraft paper can be a reasonable alternative because it has a similarly porous structure. Glossy, coated wrapping paper is not suitable because it does not breathe. Replace the paper with a clean sheet from time to time rather than wrapping the cheese repeatedly in the same paper, so moisture and odors collected on the old paper do not transfer to the cheese.
Is shredded cheese different?
Shredded cheese has a much larger cut surface than a block, so it is exposed to air and dries out more quickly. Keep it in an airtight container and, if possible, use it within a few days. If you plan to freeze shredded cheese, spread it in a thin layer before freezing and break it into pieces once frozen. This makes it possible to remove only the amount needed without thawing the rest. If serving cheese at room temperature, unwrap it just before serving to bring out its aroma.
Does a block of kashar last longer than sliced cheese?
A whole block of kashar has less cut surface and less exposure to air, so it generally stays fresh a few days longer than sliced cheese. Cut only what you need from a large block and store the rest whole rather than slicing it all in advance. The cut surface of kashar may turn slightly yellow over time; this color change alone does not indicate spoilage. However, if the surface also becomes sticky or smells unpleasant, discard the cheese.