Why wrapping hot cheese in plastic wrap is a mistake you'll notice right away and what to do
You open the package, cut a slice, and quickly wrap the rest in plastic wrap. It’s a common habit, but after a few days, the cheese may appear damp, sticky, or covered with tiny droplets.
The problem is even more noticeable during the summer, when the cheese quickly goes from the cold of the refrigerator to the warmth of the kitchen. Plastic wrap isn’t dangerous in itself, but leaving it in direct contact with the cheese for a long time isn’t always the best approach.
Why shouldn't you always wrap cheese in plastic wrap?
Cheese continues to lose moisture even after purchase. In aged or rind-covered cheeses, certain ripening processes also continue slowly.
The plastic wrap creates an almost airtight barrier and can trap moisture on the surface. This can cause the cheese to “sweat,” especially if it is wrapped after having been left out of the refrigerator for a long time.
This doesn’t mean the plastic wrap should be completely removed. It can be useful for short-term storage or as an outer layer, after wrapping the cheese in paper first.
However, leaving the cheese completely uncovered is not a good alternative: the cold air in the refrigerator would dry it out quickly, causing the edges to harden and altering its texture.
What happens to cheese wrapped in plastic?
When cheese is left in the same wrapper for several days, it can create an excessively humid environment.
Some of the most common problems include:
- a soft or slightly slimy rind;
- condensation;
- a stronger or unpleasant odor;
- a greasy and sticky surface;
- the appearance of unwanted mold.
The film can also trap the aromas produced by the cheese and prevent them from escaping. Opening the wrapper may therefore reveal a very strong odor, even if the product has not necessarily spoiled.
Why does the problem get worse when it's hot?
In the summer, cheese is more susceptible to temperature fluctuations. When it’s brought to the table, its surface warms up; once it’s returned to the refrigerator, the moisture inside the wrapper can turn into condensation.
If the plastic wrap adheres directly to the cheese or its rind, the droplets become trapped. In higher-fat cheeses, the heat can also cause a slight seepage of fat or whey, making the surface shiny and oily.
To minimize this, it’s best to take only the amount you need from the refrigerator. This way, the entire piece isn’t constantly being heated and cooled.
After the meal, the cheese should not be left on the table for hours. Before putting it away, check that the wrapper is clean and dry.
How should you store aged cheese properly?
For Parmesan, Grana, Pecorino, and other cheeses sold in pieces, you can use special cheese wrap, wax paper, or parchment paper.
Wrap the cheese loosely, then place it in a container or wrap it in a layer of plastic wrap, leaving it slightly loose. This way, the cheese remains protected without being sealed directly in plastic.
The paper should be replaced when it appears:
- wet;
- very greasy;
- soiled with residue;
- soaked with odors.
Hygiene is also important. Always use a clean knife, avoid touching the cut surface with your hands, and do not reuse the same wrapper for weeks on end.
How should you store fresh, soft cheeses?
Ricotta, mozzarella, robiola, stracchino, and spreadable cheeses contain more water and are more delicate than aged cheeses. In these cases, plain paper may not be sufficient.
It is best to store them:
- in their original, tightly sealed packaging;
- in a clean container with a lid;
- in their own liquid, when applicable;
- following the instructions on the label.
Mozzarella should remain in its brine until consumed. Ricotta and other soft cheeses, on the other hand, should be stored in a container and consumed shortly after opening.
Gorgonzola and other strongly aromatic cheeses can also be stored in a small container to prevent their odor from transferring to other foods.
Where should I store cheese in the refrigerator?
Cheese should be stored in an area with a fairly stable temperature. It can be placed in the vegetable drawer or on a middle shelf, away from the back wall, where it might partially freeze.
The door is less suitable because it is exposed to constant temperature fluctuations every time the refrigerator is opened.
It’s also best to keep it away from raw meat and fish, both to prevent contamination and to protect it from strong odors.
When should you stop eating cheese?
A change in the rind doesn’t always mean the cheese has to be thrown away. However,you should watch out for unusual odors, a very slimy surface, a swollen package, or mold appearing on fresh and soft cheeses.
On hard cheeses, a small amount of surface mold can sometimes be removed by cutting away a generous portion around the affected area. With fresh, grated, sliced, or creamy cheeses, however, it’s safer to discard the entire product.
The simplest rule is to choose the wrapping based on the type of cheese: paper for many aged cheeses, a container for fresh ones, and plastic wrap only for short periods or as an outer layer of protection. In hot weather, this precaution prevents you from finding a damp and decidedly less appetizing cheese in the refrigerator.
Leandra Masha
Comments