How to Wrap and Store Cheese

Author: erics, Posted February 7th, 2010 at 2:27:49pm

Information and pictures blatantly lifted from www.seriouseats.com because I wanted it available anytime I needed it.
[Photographs: Jake Lahne] [Link to Original Article: a-guide-on-how-to-wrap-and-store-cheese]

You’re going to need a piece of waxed paper, a piece of cheese, a roll of scotch or masking tape, and, possibly, a small plastic bag. The waxed paper should be a rectangle about twice as wide as your cheese wedge is long; the length should be 3 to 4 times that measurement. This is not an exact science, so don’t stress out about it too much.

Place your cheese on the paper about two-thirds of the way up. Place the cheese cut-side down on the paper, so that the sharp, narrow end faces right and the thick, blunt end faces left. Unless your cheese wedge is from an exceptionally large wheel, it should have rind on at least one of the top or bottom sides.

Pull the bottom right-hand corner of your waxed paper up over the piece of cheese so that it pulls tightly against the bottom of the cheese and lays flat across the top.

Still holding the paper tightly over the cheese, pull the right-hand side of the paper over to the left, forming a tight crease over the pointy end of the cheese (on the right side). Use a small piece of tape over the side you just folded over to secure the first two folds.

At the top of the cheese there is now a double sheet of paper kind of flopping over. Take that piece and crease it sharply over the top side of the cheese, so that it runs flat along the top of the cheese and then meets and runs flat with the paper that is underneath the cheese.

Fold the now-triple piece of paper at the top of the cheese back over the cheese, and secure it with a piece of tape. Your cheese should now be starting to look something like a culinary Christo piece.

The only loose flaps of paper should be those sticking out over the blunt end of the cheese. Just like you’re wrapping a birthday present, fold two corners in, and the other two corners over them, and secure the whole mess with another piece of tape. Hey! Your cheese is wrapped. Sweet.

If you’re at all worried about the cheese drying out, stick the whole thing in a plastic bag, but don’t seal it or seal it only part of the way.
Your cheese, wrapped this way, should be good for 5 to 8 days. But, if you’re anything like me, it won’t have to last.