Storing Cheese Strong, aromatic cheese should be kept in a covered container. Wrap cheese tightly in the original wrapper, plastic wrap or aluminum foil to maintain quality. This will help the cheese retain moisture and prevent mold. Keep freshness in by keeping air out. Keep cheese refrigerated at temperatures of 35 to 40 F. Firm cheeses such as Swiss and Cheddar will keep longer than softer cheeses.
Process cheeses have a long shelf life because they are pasteurized.
Once they are opened, or sliced in the deli, they need to be kept tightly wrapped and refrigerated. Most molds are harmless, but to be safe, discard at least one-half inch of cheese on all sides of the visible mold. Make sure the knife blade is thoroughly cleaned when cutting each surface to avoid spreading mold to the new cut surface. Always use new plastic wrap or foil when rewrapping, so mold spores don t spread to the newly cut surface. Freezing Cheese Freezing cheese is not recommended.