{"id":85,"date":"2026-08-23T22:01:20","date_gmt":"2026-08-23T19:01:20","guid":{"rendered":"https:\/\/gvinage.co.il\/cheese-storage\/"},"modified":"2026-10-15T15:04:23","modified_gmt":"2026-10-15T12:04:23","slug":"cheese-storage","status":"publish","type":"page","link":"https:\/\/gvinage.co.il\/en\/cheese-storage\/","title":{"rendered":"How to store cheese at home"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Storing cheese properly is a balance between two things: keeping it from drying out, while letting it breathe \u2014 without trapping excess moisture that encourages unwanted mould.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Three principles that cover almost everything<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Baking paper, not cling film.<\/strong> Cling film suffocates cheese and gives it a plasticky aftertaste. Wrap it in baking paper or parchment, and place it loosely in a bag or a ventilated box.<\/li>\n\n\n<li><strong>The vegetable drawer is the right place.<\/strong> It is the area with the most stable temperature in the fridge \u2014 around 6\u20138\u00b0C \u2014 and the highest humidity, which stops the cheese drying out in the direct cold.<\/li>\n\n\n<li><strong>Change the wrapping every time you cut.<\/strong> Each time you cut the cheese, move it to clean baking paper to prevent bacteria and liquids building up.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">By type of cheese<\/h2>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><thead><tr><th>Type of cheese<\/th><th>How to store it<\/th><\/tr><\/thead><tbody><tr><td>Hard and semi-hard cheeses<\/td><td>Baking paper, with a half-open zip-lock bag over it. Large pieces will keep this way for many weeks.<\/td><\/tr><tr><td>White-mould and soft cheeses<\/td><td>Especially sensitive to suffocation. Keep them in their original wrapping or in parchment paper, in a container that is not completely airtight.<\/td><\/tr><tr><td>Blue cheeses<\/td><td>Blue mould needs oxygen but tends to dry the cheese out. Aluminium foil keeps the moisture in and stops the smell spreading to the rest of the fridge.<\/td><\/tr><tr><td>Cheeses in brine<\/td><td>The cheese must be completely covered by liquid. If the brine runs low, make a home brine of 3%\u20135% salt in boiled, cooled water.<\/td><\/tr><tr><td>Fresh spreadable cheeses<\/td><td>In their original sealed container, and always with a completely clean knife or spoon to prevent spoilage.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">The serving rule<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">To enjoy the full richness of flavour and texture, take hard, semi-hard and soft cheeses out of the fridge <strong>30 to 45 minutes before eating<\/strong>, and serve them at room temperature.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Mould on the cheese \u2014 when it can be saved<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">On hard and semi-hard cheeses, surface mould does not mean throwing away the whole piece. Because of their low moisture content and dense structure, the mould threads and their toxins do not easily penetrate deep inside.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Cut with a safety margin:<\/strong> at least 2.5 cm around and below the affected area.<\/li>\n\n\n<li><strong>Avoid cross-contamination:<\/strong> keep the knife away from the mould itself as you cut, so you don\u2019t carry spores to the clean parts.<\/li>\n\n\n<li><strong>Re-wrap:<\/strong> throw away the old wrapping paper and wrap the cheese in completely clean paper.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">When to throw it away without hesitating<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Soft, fresh or grated cheeses<\/strong> \u2014 ricotta, cottage cheese, fresh mozzarella, cream cheeses or pre-grated cheese. In these, mould spreads invisibly through the whole cheese, and the entire package should be thrown away at once.<\/li>\n\n\n<li><strong>Unusual mould<\/strong> \u2014 black, pink or orange, or with a slimy, sticky texture.<\/li>\n\n\n<li><strong>A spoiled smell or taste<\/strong> \u2014 a sharp ammonia smell in a cheese that shouldn\u2019t have one, a bitter aftertaste, or a change in the texture inside.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>How to store cheese at home: baking paper, not cling film, and let the cheese breathe without trapping excess moisture. Three simple principles that cover almost everything, from the GVINAGE dairy in the Galilee.<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_gv_en_title":"How to store cheese at home","_gv_en_excerpt":"How to store cheese at home: baking paper, not cling film, and let the cheese breathe without trapping excess moisture. Three simple principles that cover almost everything, from the GVINAGE dairy in the Galilee.","_gv_en_content":"<!-- wp:paragraph -->\n<p><strong>Storing cheese properly is a balance between two things: keeping it from drying out, while letting it breathe \u2014 without trapping excess moisture that encourages unwanted mould.<\/strong><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:heading -->\n<h2 class=\"wp-block-heading\">Three principles that cover almost everything<\/h2>\n<!-- \/wp:heading -->\n\n<!-- wp:list -->\n<ul class=\"wp-block-list\"><!-- wp:list-item -->\n<li><strong>Baking paper, not cling film.<\/strong> Cling film suffocates cheese and gives it a plasticky aftertaste. Wrap it in baking paper or parchment, and place it loosely in a bag or a ventilated box.<\/li>\n<!-- \/wp:list-item -->\n<!-- wp:list-item -->\n<li><strong>The vegetable drawer is the right place.<\/strong> It is the area with the most stable temperature in the fridge \u2014 around 6\u20138\u00b0C \u2014 and the highest humidity, which stops the cheese drying out in the direct cold.<\/li>\n<!-- \/wp:list-item -->\n<!-- wp:list-item -->\n<li><strong>Change the wrapping every time you cut.<\/strong> Each time you cut the cheese, move it to clean baking paper to prevent bacteria and liquids building up.<\/li>\n<!-- \/wp:list-item --><\/ul>\n<!-- \/wp:list -->\n\n<!-- wp:heading -->\n<h2 class=\"wp-block-heading\">By type of cheese<\/h2>\n<!-- \/wp:heading -->\n\n<!-- wp:table {\"className\":\"is-style-stripes\"} -->\n<figure class=\"wp-block-table is-style-stripes\"><table><thead><tr><th>Type of cheese<\/th><th>How to store it<\/th><\/tr><\/thead><tbody><tr><td>Hard and semi-hard cheeses<\/td><td>Baking paper, with a half-open zip-lock bag over it. Large pieces will keep this way for many weeks.<\/td><\/tr><tr><td>White-mould and soft cheeses<\/td><td>Especially sensitive to suffocation. Keep them in their original wrapping or in parchment paper, in a container that is not completely airtight.<\/td><\/tr><tr><td>Blue cheeses<\/td><td>Blue mould needs oxygen but tends to dry the cheese out. Aluminium foil keeps the moisture in and stops the smell spreading to the rest of the fridge.<\/td><\/tr><tr><td>Cheeses in brine<\/td><td>The cheese must be completely covered by liquid. If the brine runs low, make a home brine of 3%\u20135% salt in boiled, cooled water.<\/td><\/tr><tr><td>Fresh spreadable cheeses<\/td><td>In their original sealed container, and always with a completely clean knife or spoon to prevent spoilage.<\/td><\/tr><\/tbody><\/table><\/figure>\n<!-- \/wp:table -->\n\n<!-- wp:heading -->\n<h2 class=\"wp-block-heading\">The serving rule<\/h2>\n<!-- \/wp:heading -->\n\n<!-- wp:paragraph -->\n<p>To enjoy the full richness of flavour and texture, take hard, semi-hard and soft cheeses out of the fridge <strong>30 to 45 minutes before eating<\/strong>, and serve them at room temperature.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:heading -->\n<h2 class=\"wp-block-heading\">Mould on the cheese \u2014 when it can be saved<\/h2>\n<!-- \/wp:heading -->\n\n<!-- wp:paragraph -->\n<p>On hard and semi-hard cheeses, surface mould does not mean throwing away the whole piece. Because of their low moisture content and dense structure, the mould threads and their toxins do not easily penetrate deep inside.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:list -->\n<ul class=\"wp-block-list\"><!-- wp:list-item -->\n<li><strong>Cut with a safety margin:<\/strong> at least 2.5 cm around and below the affected area.<\/li>\n<!-- \/wp:list-item -->\n<!-- wp:list-item -->\n<li><strong>Avoid cross-contamination:<\/strong> keep the knife away from the mould itself as you cut, so you don\u2019t carry spores to the clean parts.<\/li>\n<!-- \/wp:list-item -->\n<!-- wp:list-item -->\n<li><strong>Re-wrap:<\/strong> throw away the old wrapping paper and wrap the cheese in completely clean paper.<\/li>\n<!-- \/wp:list-item --><\/ul>\n<!-- \/wp:list -->\n\n<!-- wp:heading -->\n<h2 class=\"wp-block-heading\">When to throw it away without hesitating<\/h2>\n<!-- \/wp:heading -->\n\n<!-- wp:list -->\n<ul class=\"wp-block-list\"><!-- wp:list-item -->\n<li><strong>Soft, fresh or grated cheeses<\/strong> \u2014 ricotta, cottage cheese, fresh mozzarella, cream cheeses or pre-grated cheese. In these, mould spreads invisibly through the whole cheese, and the entire package should be thrown away at once.<\/li>\n<!-- \/wp:list-item -->\n<!-- wp:list-item -->\n<li><strong>Unusual mould<\/strong> \u2014 black, pink or orange, or with a slimy, sticky texture.<\/li>\n<!-- \/wp:list-item -->\n<!-- wp:list-item -->\n<li><strong>A spoiled smell or taste<\/strong> \u2014 a sharp ammonia smell in a cheese that shouldn\u2019t have one, a bitter aftertaste, or a change in the texture inside.<\/li>\n<!-- \/wp:list-item --><\/ul>\n<!-- \/wp:list -->","_gv_fr_title":"Comment conserver le fromage \u00e0 la maison","_gv_fr_excerpt":"Comment conserver le fromage \u00e0 la maison : du papier sulfuris\u00e9, pas de film \u00e9tirable, et laisser le fromage respirer sans emprisonner l\u2019exc\u00e8s d\u2019humidit\u00e9. Trois principes simples qui couvrent presque tout, par la fromagerie GVINAGE en Galil\u00e9e.","_gv_fr_content":"<!-- wp:paragraph -->\n<p><strong>Bien conserver le fromage est un \u00e9quilibre entre deux choses : l\u2019emp\u00eacher de se dess\u00e9cher tout en le laissant respirer \u2014 sans emprisonner l\u2019exc\u00e8s d\u2019humidit\u00e9 qui favorise les moisissures ind\u00e9sirables.<\/strong><\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:heading -->\n<h2 class=\"wp-block-heading\">Trois principes qui couvrent presque tout<\/h2>\n<!-- \/wp:heading -->\n\n<!-- wp:list -->\n<ul class=\"wp-block-list\"><!-- wp:list-item -->\n<li><strong>Du papier sulfuris\u00e9, pas de film \u00e9tirable.<\/strong> Le film \u00e9tirable \u00e9touffe le fromage et lui donne un arri\u00e8re-go\u00fbt de plastique. Enveloppez-le dans du papier sulfuris\u00e9 ou du papier cuisson, et placez-le sans serrer dans un sac ou une bo\u00eete a\u00e9r\u00e9e.<\/li>\n<!-- \/wp:list-item -->\n<!-- wp:list-item -->\n<li><strong>Le bac \u00e0 l\u00e9gumes est le bon endroit.<\/strong> C\u2019est la zone du r\u00e9frig\u00e9rateur o\u00f9 la temp\u00e9rature est la plus stable \u2014 autour de 6\u20138 \u00b0C \u2014 et l\u2019humidit\u00e9 la plus \u00e9lev\u00e9e, ce qui emp\u00eache le fromage de se dess\u00e9cher au contact du froid direct.<\/li>\n<!-- \/wp:list-item -->\n<!-- wp:list-item -->\n<li><strong>Changez l\u2019emballage \u00e0 chaque d\u00e9coupe.<\/strong> \u00c0 chaque fois que vous coupez le fromage, placez-le dans un papier sulfuris\u00e9 propre pour \u00e9viter l\u2019accumulation de bact\u00e9ries et de liquides.<\/li>\n<!-- \/wp:list-item --><\/ul>\n<!-- \/wp:list -->\n\n<!-- wp:heading -->\n<h2 class=\"wp-block-heading\">Selon le type de fromage<\/h2>\n<!-- \/wp:heading -->\n\n<!-- wp:table {\"className\":\"is-style-stripes\"} -->\n<figure class=\"wp-block-table is-style-stripes\"><table><thead><tr><th>Type de fromage<\/th><th>Comment le conserver<\/th><\/tr><\/thead><tbody><tr><td>Fromages \u00e0 p\u00e2te dure et mi-dure<\/td><td>Papier sulfuris\u00e9, avec par-dessus un sac zip \u00e0 moiti\u00e9 ouvert. Les gros morceaux se conservent ainsi de nombreuses semaines.<\/td><\/tr><tr><td>Fromages \u00e0 cro\u00fbte fleurie et p\u00e2tes molles<\/td><td>Particuli\u00e8rement sensibles \u00e0 l\u2019\u00e9touffement. Gardez-les dans leur emballage d\u2019origine ou dans du papier cuisson, dans une bo\u00eete qui n\u2019est pas totalement herm\u00e9tique.<\/td><\/tr><tr><td>Fromages bleus<\/td><td>La moisissure bleue a besoin d\u2019oxyg\u00e8ne mais tend \u00e0 dess\u00e9cher le fromage. Le papier aluminium retient l\u2019humidit\u00e9 et emp\u00eache l\u2019odeur de se r\u00e9pandre dans le reste du r\u00e9frig\u00e9rateur.<\/td><\/tr><tr><td>Fromages en saumure<\/td><td>Le fromage doit \u00eatre enti\u00e8rement recouvert de liquide. Si la saumure baisse, pr\u00e9parez une saumure maison de 3 % \u00e0 5 % de sel dans de l\u2019eau bouillie et refroidie.<\/td><\/tr><tr><td>Fromages frais \u00e0 tartiner<\/td><td>Dans leur r\u00e9cipient d\u2019origine ferm\u00e9, et toujours avec un couteau ou une cuill\u00e8re parfaitement propre pour \u00e9viter qu\u2019ils ne s\u2019ab\u00eement.<\/td><\/tr><\/tbody><\/table><\/figure>\n<!-- \/wp:table -->\n\n<!-- wp:heading -->\n<h2 class=\"wp-block-heading\">La r\u00e8gle du service<\/h2>\n<!-- \/wp:heading -->\n\n<!-- wp:paragraph -->\n<p>Pour profiter de toute la richesse des saveurs et des textures, sortez les fromages \u00e0 p\u00e2te dure, mi-dure et molle du r\u00e9frig\u00e9rateur <strong>30 \u00e0 45 minutes avant de les d\u00e9guster<\/strong>, et servez-les \u00e0 temp\u00e9rature ambiante.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:heading -->\n<h2 class=\"wp-block-heading\">Moisissure sur le fromage \u2014 quand peut-on le sauver<\/h2>\n<!-- \/wp:heading -->\n\n<!-- wp:paragraph -->\n<p>Sur les fromages \u00e0 p\u00e2te dure et mi-dure, une moisissure en surface ne signifie pas qu\u2019il faut jeter tout le morceau. En raison de leur faible teneur en humidit\u00e9 et de leur structure dense, les filaments de moisissure et leurs toxines ne p\u00e9n\u00e8trent pas facilement en profondeur.<\/p>\n<!-- \/wp:paragraph -->\n\n<!-- wp:list -->\n<ul class=\"wp-block-list\"><!-- wp:list-item -->\n<li><strong>Coupez avec une marge de s\u00e9curit\u00e9 :<\/strong> au moins 2,5 cm autour et en dessous de la zone touch\u00e9e.<\/li>\n<!-- \/wp:list-item -->\n<!-- wp:list-item -->\n<li><strong>\u00c9vitez la contamination crois\u00e9e :<\/strong> tenez le couteau \u00e0 l\u2019\u00e9cart de la moisissure elle-m\u00eame pendant la d\u00e9coupe, pour ne pas transporter de spores vers les parties saines.<\/li>\n<!-- \/wp:list-item -->\n<!-- wp:list-item -->\n<li><strong>Remballez :<\/strong> jetez l\u2019ancien papier d\u2019emballage et enveloppez le fromage dans un papier parfaitement propre.<\/li>\n<!-- \/wp:list-item --><\/ul>\n<!-- \/wp:list -->\n\n<!-- wp:heading -->\n<h2 class=\"wp-block-heading\">Quand le jeter sans h\u00e9siter<\/h2>\n<!-- \/wp:heading -->\n\n<!-- wp:list -->\n<ul class=\"wp-block-list\"><!-- wp:list-item -->\n<li><strong>Fromages \u00e0 p\u00e2te molle, frais ou r\u00e2p\u00e9s<\/strong> \u2014 ricotta, cottage, mozzarella fra\u00eeche, fromages \u00e0 la cr\u00e8me ou fromage d\u00e9j\u00e0 r\u00e2p\u00e9. Dans ceux-ci, la moisissure se propage de fa\u00e7on invisible dans tout le fromage, et il faut jeter tout l\u2019emballage imm\u00e9diatement.<\/li>\n<!-- \/wp:list-item -->\n<!-- wp:list-item -->\n<li><strong>Moisissure inhabituelle<\/strong> \u2014 noire, rose ou orange, ou \u00e0 la texture visqueuse et collante.<\/li>\n<!-- \/wp:list-item -->\n<!-- wp:list-item -->\n<li><strong>Une odeur ou un go\u00fbt alt\u00e9r\u00e9<\/strong> \u2014 une forte odeur d\u2019ammoniaque dans un fromage qui ne devrait pas en avoir, un arri\u00e8re-go\u00fbt amer ou un changement de texture \u00e0 l\u2019int\u00e9rieur.<\/li>\n<!-- \/wp:list-item --><\/ul>\n<!-- \/wp:list -->","footnotes":""},"class_list":["post-85","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/pages\/85","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/comments?post=85"}],"version-history":[{"count":2,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/pages\/85\/revisions"}],"predecessor-version":[{"id":482,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/pages\/85\/revisions\/482"}],"wp:attachment":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/media?parent=85"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}