The holidays are over, and I have too much cheese. There’s gorgonzola, blue cheese, triple-cream brie, romano, parmesan and medium cheddar. I know the romano, parmesan and cheddar will keep for a few months. What about the soft cheeses? I’d hate for them to go to waste. How do I store them so they don’t go bad before I get to eating them?
MOved to cafe Society.
samclem GQ moderator
Wrap it tightly in cling film, bag it and freeze it. Works fine for me. Might not work quite so well with the Brie.
I thought it was a factual question, as it’s about how to preserve cheese and not about recipes or preferences.
Not much call for them.
Wrap them in paper towel to absorb the moisture that will come off the cheese, then wrap it in Saran.
I’m sorry, but I’m going to have to shoot you.
Probably not all that helpful, but… I freeze bags of shredded cheese all the time. It works great with mozzarella, cheddar, and parmesan. Never tried it on higher-quality blocks of cheese, though. Cheese usually doesn’t last too long around our place.
I was going to suggest making fromage fort, but I see that it keeps for only about a week in the fridge. Oh well. Might at least be something different to try.
Ask Shagnasty, he knows all about cheese. 
I wrap bries and camemberts tightly in plastic wrap, making sure every cut surface is tightly bound by the wrap. Blues are wrapped in foil, and firmer cheeses like cheddar, parmesan and swiss seem to do fine in a ziploc bag. The foil tip I got from some foodie show or other, I can’t remember which, and it seems to eliminate the “sweating” that the blues can sometimes do if you wrap them in plastic.
I think absorbing excess moisture is key. We wrap in parchment, held with a rubber band, then put in a baggie. It extends the storage time by weeks.
Have a cheese-tasting party. Blindfold your guests, make them guess the cheese.
Serve wine, and put on a cheesy movie.
Mmmmmm…cheese.
Saving cheese,
Saving cheese,
Save every day and you’ll always be…
…wait a minute, that’s not right.
Sorry.
This is the correct answer.
You have to get Cheese to accept Jesus as it’s personal Saviour.
StG
Well, the parm and the romano have sell-by dates of May and June so I’m just going to leave them in the fridge. (They haven’t been opened.) The gorgonzola, blue, and brie? They’re still sealed too. I went ahead and put them in the freezer. If they keep, then good. If not, then at least I tried something.
I fear the brie might not freeze well, or at least the rind might not be very nice afterwards.
I bought far too much cheese from the reduced cabinet at the local supermarket, about a month before Christmas and I froze nearly all of it - it all worked pretty well - I had mature Cheddar, Jarlsberg, Stilton, Cantal jeune and Manchego - the cheddar was a bit more crumbly than I would normally have expected, but there was no deterioration in flavour, as far as I could tell. None of my guests noticed (or complained if they did notice).
I like the way you think.
Tell me more about Cheese’s Christ.
Sorry.
Alright, I’m so going to hell
There is no Joy without Cheeses! The highs are not as high and the lows are lower, when you don’t have Cheeses in your life. Gouda loves you!
StG