Have you been storing your cheese all wrong?
Wrapping your cheese in clingfilm before storing it in the fridge could be making it go off more quickly, according to new advice from experts.
The Good Housekeeping Institute (GHI) says cheese is best kept wrapped in waxed paper as this "strikes the right balance between stopping the cheese from dying out and preventing too much moisture from building up."
Experts from the GHI added that cling film, a popular choice for wrapping food among consumers, tends to trap moisture which encourages mould to grow on the surface of the cheese.
When it comes to blue cheeses, the GHI experts recommend loosely wrapping them in a layer of tin foil over the waxed paper as this will stop them from leaking in the fridge as they mature.
They also advise against storing all types of cheese in the fridge, citing advice from the experts at cheesemonger Paxton & Whitfield who say hard cheeses can be store in any room with a constant temperature of 8-15°C. Soft cheeses, on the other hand, needed to be refrigerated at 5-8°C.
They went on to add that cheeses stored in the fridge such as Brie or mozzarella should be kept in the salad drawer as they thrive best in a moderately humid environment: "The salad drawer is actually the best place in the fridge to store it, as it retains just enough moisture.
For optimal taste, they recommend removing the cheese from the room or the fridge roughly an hour before serving to let it reach a normal room temperature.
Previous advice for storing cheese correctly includes cutting it into 250-300g blocks, wrapping it in clingfilm and storing in the freezer for later use.