If you’ve ever come upon a hunk of moldy cheese that had no business going bad as quickly as it did, it might be your storage method. As convenient as plastic wrap may seem, it’s one of the worst options for storing cheese. Plastic suffocates cheese, degrades its texture, mutes its flavor and can make it spoil faster.
So what should you do instead? I went straight to an expert. John Montez, certified cheese professional and head monger of Murray’s Cheese in New York, has the answer — and it’s simpler than you’d think. His top rule: ditch the plastic. Cheese is a living thing that needs to breathe. Wrap it in wax paper or parchment first, then loosely cover it with foil or place it in a container, and it’ll stay fresh for weeks — whether you’re working with a creamy brie or a sharp cheddar.
Montez puts it plainly: “Cheese
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