Cheese often comes home tightly wrapped in plastic and stays there until moisture collects on the surface or the cut edge dries. Cheese paper has a purpose: it helps manage moisture while protecting the cheese. Here is how to choose wrapping for different types.
Why tightly wrapped cheese can become damp
Cheese releases moisture and continues changing through its cultures and enzymes. In tightly sealed film, moisture can stay against the surface. The cheese may become damp and develop unwanted mould or off flavours. Suitable wrapping helps balance moisture and drying, but does not replace refrigeration, clean handling or use-by instructions.
Cheese paper, wax paper or beeswax wraps?
Specialist cheese paper often has layers designed to control moisture and protect the cheese. Suitable food-grade wax paper is another option. A reusable choice for suitable firm cheeses is a beeswax wrap: waxed cotton shaped around the cheese with hand warmth and washed between uses. A medium sheet can be used repeatedly for successive pieces of cheese; that does not mean the same cheese keeps for months. See storing cheese without plastic.
Wrapping by cheese type
| Cheese | How to wrap it | Storage guidance |
|---|---|---|
| Firm cheese, including Gouda and Swiss-style cheese | Closely in suitable waxed paper, refrigerated | Some keep 3 to 4 weeks; follow the pack after opening |
| Brunost, Norwegian brown whey cheese | Waxed paper, with a container if useful | Often 3 to 4 weeks, subject to the label |
| Soft cheese, such as Brie and Camembert | Loosely in suitable paper, in the original box if available | Often 1 to 2 weeks; the use-by date takes priority |
| Blue cheese | Its own wrapping and preferably a separate container | Often 2 to 3 weeks; follow pack instructions |
| Fresh cheese and mozzarella | In the original liquid, in a sealed container | Follow the use-by date and opening instructions, usually days |
Three more cheese habits
Cut what you need, then rewrap. Keep handling to a minimum and use clean utensils. Store it cold, but allow a serving portion to warm briefly: many cheeses taste fuller after around half an hour out of the fridge. A dry edge is a texture issue, not automatically spoilage: on otherwise sound cheese, it can be trimmed or grated into cooking. Unexpected mould, abnormal smells or other spoilage signs need separate assessment; do not use these quality estimates to ignore a use-by date.
Frequently asked questions
What is cheese paper?
Can cheese be stored in beeswax wraps?
Why does cheese become damp in cling film?
For food that stays out of the oven
Vokshus beeswax wraps are cotton wraps coated with beeswax and tree resin. See the product page for available sets, sizes and your local price.
See the beeswax wrap sets →- Reusable for around 12 months
- ·
- Wash in cold water
- ·
- Refresh the wax coating when needed