Wrap Cheese in Parchment Paper, Not Plastic

The Problem

Cheese wrapped in plastic gets sweaty, slimy, and develops off-flavors within days. Hard cheeses crack and dry.

The Hack

Wrap cheese first in parchment paper, then loosely in a plastic bag or place in a container with the lid slightly cracked. Store in the warmest part of the fridge (usually the door).

Why It Works

Parchment allows moisture to escape slowly while preventing total dehydration. Plastic traps moisture against the surface, creating conditions for mold and slime.

Pro Tips

• Write the cheese name and date on the parchment
• For blue cheese, use foil instead of parchment
• The vegetable drawer is actually too humid for most cheese
• Bring cheese to room temp 30 min before eating for best flavor