Spoiler alert: Plastic wrap will spoil your cheese.
in Somerville, Massachusetts, warns against eating any soft cheese with new mold on it. “Bloomy rinds, for example, are already covered in edible white mold, so be on the lookout for any major deviation from that. Black and pink are usually a sign that something has gone very wrong. You should be able to see any mold on your soft cheese before you buy it and finish it before any different molds have a chance to grow.”spoilage,” Spencer says.
The bottom line on mold? It’s generally safe to trim it off of firm cheeses, but you should be on the lookout for certain colors of mold. “In the very rare event that you see black mold form on your cheese, throw it out and don’t look back.” says Erika Kubick, former cheesemonger turned self-proclaimed “cheese preacher” and author ofAs with most foods, cheese has a complicated relationship with moisture. Too little and it’ll dry out. Too much can make it spoil.
Cheese has a somewhat less complicated relationship with temperature. “All cheeses are best kept cold,” Brigman says. “Soft cheeses must be refrigerated for safety and are best stored in clean, airtight containers in the refrigerator.” Enjoy your softer cheeses soon after buying them, and always keep them in the fridge until you’re ready to eat.
So what are the best containers and/or wrappings for cheese? Hunt says that cheese domes are “totally unnecessary, but they’re reusable and way nicer than plastic wrap.” His preferred storage solution is a. “If the lid has a vent, keep it open; if it doesn’t, keep one corner lifted. The cheese will have more stable humidity while still being able to vent,” he explains. “Cheese is a living thing; it breathes and exhales gasses that aren’t particularly pleasant-tasting.
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