Wrap Cheese in Parchment Paper, Not Plastic Wrap

Plastic wrap suffocates cheese. It traps moisture against the surface, creating the perfect environment for unwanted mold and a slimy texture. At the same time, it can make the outer layer dry and cracked. Parchment paper (or wax paper) lets cheese breathe while protecting it from drying out.

Wrap the cheese snugly in parchment, then place the wrapped piece inside a loosely closed plastic bag or container. This gives the cheese enough airflow to stay alive and develop flavor, while the outer bag prevents it from drying out in the fridge. This method works for all hard and semi-hard cheeses. Soft cheeses like brie should be stored in their original packaging.