10. Semi-Hard Cheese
Cheddar, Swiss, and Gruyere cheese should also be wrapped in a layer of kitchen paper and surrounded by a layer of plastic. Additionally, Formaticum manufactures a cheese paper that provides two layers of protection to seal in cheese flavor. The inner layer pulls away excess moisture from the cheese to prevent mold. The outer layer keeps the cheese from drying out. It is best to return your cheese to the refrigerator after about two hours for maximum flavor. However, cheese that has been left out longer should not be unsafe to consume. Store your semi-hard cheese properly and it should be good for about three to six weeks.
9. Soft and Semi-Soft Cheese
Soft cheeses such as goat cheese, Camembert, Brie, or Limburger should be kept in the refrigerator until you are ready to consume them. These cheeses often come wrapped in plastic and can be kept in their original container. If you are unable to reseal the package, Joanne at The Pioneer Woman recommends wrapping soft cheese in a piece of waxed paper. You can seal it by rolling the cheese up in the paper and twisting the ends. Use a fresh piece of waxed paper each time you use the cheese to maintain freshness.
8. Fresh Cheese in Brine
Cheese such as fresh mozzarella or feta may come in a container of brine to keep it fresh and moist. Since fresh mozzarella only lasts about two days, avoid purchasing more cheese than you will be able to consume in that time. If your feta cheese is not packed in brine, you can prolong the freshness and prevent mold by storing it in a brine you make yourself. Epicurious provides instructions for making your own brine from salt and water. Never store your cheese packed in water alone. This draws salt from the cheese and alters the flavor while not preventing microbial growth.