Soft cheese (brie, cheddar) in waxed or parchment paper.
Store cheese in the produce drawer, which is usually slightly warmer than the rest of the refrigerator.
53 degrees is ideal.
If the cheese you’re storing becomes moldy, it’s often fine to just
scrape or cut off the mold and re-wrap the cheese in fresh paper or
If a hard cheese has a white film on it or if the cheese is rock hard,
it’s too dried out. Try scraping away the white film, as there might
still be good cheese underneath.
If a soft cheese has a cracked or bulging rind, it just might be past
its prime. Use your nose as a guide. If the cheese has an ammonia-like
aroma that makes your nose hairs tingle, it probably won’t taste good.
If you have a lot of little bits of cheese in your fridge that are almost too old, then consider making fromage fort. It is a traditional French cheese spread made from several types of cheese, white wine and seasonings.
Even with hard cheeses, the surface sitting next to the plastic will
taste like plastic (to someone with a sensitive palate, at least),
because the cheese absorbs the chemical aroma and flavor off-gassing
from the plastic.
Any cheese with a natural rind, a bloomy rind, a washed rind, and most
blues will get icky being in plastic for too long. Goat cheeses,
especially those chevres with the crinkly rind, get absolutely
disgusting when wrapped in plastic. Fresh goat cheeses get yucky, too.
(Cheese needs humidity.)
Here's how I store my cheese in the refrigerator:
1. If it arrived in French cheese paper, I leave it in the French cheese paper.
If it arrived in butcher paper over wax paper, I might throw it into a
plastic bag, and fold it over loosely. Don't seal the bag or wrap it
tightly; you want to approximate the effects of the French cheese paper.
3. If it arrived in plastic, I wrap it in a layer of wax paper or parchment paper and do the plastic bag thing as stated above.
4. Blue cheese can be wrapped in aluminum foil