Certain types of mould add a unique flavour to selected cheese varieties, but it can be a nuisance when it grows unexpectedly on a block of cheddar.
Even when wrapped in cling film and stored in the fridge, some kinds of this popular dairy product are more susceptible than others to sprouting unsightly green spores.
While preventing it may seem like a mystery to some, one cheese shop owner claimed that storing cheese it’s easier than it seems.
Speaking to The Guardian, Patricia Michelson of La Fromagerie in London explained that there are just “a few basics” that should be followed to keep cheese fresh.
One of her tips was to go a step further than using cling film alone and to reach for some whole sugar cubes.
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Branded by the cheese shop owner as a “magic” storage solution, Patricia told the publication how she uses two “bog-standard” sugar cubes to prolong the shelf life of her dairy delicacies.
She said: “Always double-wrap your cheese – in waxed paper or baking parchment, ideally – and put it in a plastic container lined with dampened kitchen towel or J-cloth.”
After this, place two whole sugar cubes in with the cheese, then seal and refrigerate.
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Patricia recommended keeping the container on the top shelf of the fridge where the temperature is most well-regulated.
The sugar cubes work by regulating the atmosphere inside the box which helps to keep the cheese fresher.
It should be noted that the cubes will melt over time and should be replaced if the cheese has not yet been eaten by this point.
Patricia said: “Hopefully you’ll have used the cheese before that happens. If not, clean the box, replace the damp cloth and put the cheese back in with two new sugar cubes.”
This method works incredibly well for hard, savoury cheeses, though it may be best to adapt it for softer varieties.
For example, creamy cheeses are better-placed in cling film rather than wax or parchment paper at the double wrapping stage.
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