You can use a paper towel to store cheese for a short time or as a moisture absorber inside a container, but it's not ideal alone because it can dry out cheese or cause issues; better options are cheese paper, parchment paper, or a damp paper towel with white vinegar inside an airtight container to prevent mold, as the vinegar inhibits bacteria without flavoring the cheese.
Paper towels are probably the easiest cheesecloth substitute as it's a staple of nearly every kitchen. Place a dampened paper towel inside a strainer to get a finer strain. Keep in mind that paper towels, especially when wet, aren't as durable as cheesecloth and may break. Coffee filters are another excellent choice.
If plastic wrap is a no-no, what should you wrap your cheese in? The overwhelming consensus is: cheese paper. This specialty item allows the cheese to breathe, but also protects it from drying out. If you don't want to invest in cheese paper, parchment paper (which we went with) works just fine.
Our top recommendation is cheese paper. Cheese paper is the waxy paper your cheese often comes in when you get it from your local cheesemonger. Coated in both wax and a porous layer of plastic on the inside, cheese paper allows your cheese to breathe without being totally exposed and losing its precious moisture.
Soft cheese will last one week in the fridge but is best consumed before that time. Semi-hard cheeses can last two to three weeks in the fridge when stored properly.
Avoid wrapping your cheese in cling film or foil. It can cause the cheese to sweat which can negatively affect the flavour and texture. Parchment/greaseproof paper is the best substitute for cheese paper.
How long can cheese sit out before it becomes unsafe to eat? For the best taste and quality, cheese should not be left out for longer than two hours at room temperature. Hard cheeses can be left out longer without becoming unsafe, but the quality and taste may change.
Cheese needs to retain some moisture to preserve its texture and flavor, but too much moisture can accelerate mold growth and spoilage.
Parchment paper or wax paper. They will be your best friend. Wrap your cheese like so. It has room to breathe.
Be sure to wrap the cheese tightly to keep air out, which can cause mold growth. You can also use parchment paper or cheese paper specifically designed for storing cheese. Plastic wrap and aluminum foil are not ideal for storing cheese for an extended period.
👇 If you are baking a dish topped with cheese and you need to cover it, to keep the cheese from sticking, place a piece of parchment paper on top of the dish, and then wrap in foil! I first learned this from @ciaosamin and I have never looked back! SAVE THE CHEESE!
Using paper towels to wrap cheese might seem like a practical solution, but it can lead to several issues. Paper towels can absorb too much moisture from the cheese, leading to a dry and unpalatable texture. They also lack the necessary breathability, which can cause the cheese to sweat and develop an off-flavor.
Eco-Friendly and Cost-Effective: Using cotton cloths reduces waste compared to paper towels. An average household can go through several rolls of paper towels in a month, contributing to environmental waste.
For a cheesecloth alternative, use a fine-mesh strainer, coffee filter, or nut milk bag for straining liquids, or opt for clean, tightly woven cotton fabrics like a new dish towel, pillowcase, bandana, or even a clean t-shirt for holding herbs or straining thicker mixtures, ensuring the material is food-safe and dye-free if possible. Paper towels and clean pantyhose can also work in a pinch, though they're less durable.
Cheeses should not be dehydrated. In order to conserve all of the aromas, avoid using airtight containers or packaging. Keep them in wooden boxes, in their original packaging, or in greaseproof or paraffin paper or even wrapped in a cloth. Pressed cheeses are best kept in aluminium foil.
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Never leave food out of refrigeration over 2 hours.
Discolouration: Significant changes in colour, such as yellowing or browning, can indicate spoilage. Taste Try a small amount of the cheese. If it has an off or sour flavour, it's likely spoiled and should not be consumed.
Fromagination Cheese Storage Paper. Cheese paper is best for keeping cheese from molding or drying out. Fromagination cheese paper comes in packages containing 10 sheets of 11″ x 14″ sheets. Two-ply paper allows cheese to breathe while maintaining optimal humidity preventing the cheese from drying out.
7 Plastic Wrap Alternatives
You should not let highly acidic foods (tomatoes, citrus, vinegar), salty foods (pickles, feta, cured meats), or fatty/starchy foods (cheese, some fish) touch aluminum foil for cooking or storage, as this causes aluminum to leach into the food, affecting taste and potentially health, with fish and marinades being especially reactive. Use glass, ceramic, or parchment paper as safer alternatives for these items to prevent unwanted reactions and metallic flavors.
Mold most often can't get far into hard and semisoft cheeses. These include cheddar, colby, Parmesan and Swiss. So you can cut out the moldy part and eat the rest of the cheese. Cut off at least 1 inch (2.5 centimeters) around and below the moldy spot.
The charcuterie 3-3-3-3 rule is a guideline for creating balanced boards: include three meats, three cheeses, three starches (like crackers or bread), and three accompaniments (like fruits, nuts, or pickles) to offer varied flavors, textures, and colors for a crowd-pleasing spread. This simple framework ensures variety and visual appeal, making it easy to assemble a perfect platter without overcomplicating things, say this article from Vayu Earth and this one from Curated Spread.
On the other hand, if it's been hanging out in the back of your cheese drawer, unopened, beyond its expiration date, so long as it isn't showing signs of mold, it's probably still good to eat. Cheese will typically become unpalatable to you before it becomes unsafe.