You've got your hands on some beautiful artisan cheese — now what? Proper storage is the secret to keeping your cheese fresh, safe, and full of flavour. At Casaro Creamery, we put so much love into crafting each cheese, and we want you to enjoy every last bite. Here's your complete guide to storing different types of cheese.
🧀 Fresh Mozzarella
Fresh Mozzarella is a delicate cheese that loves moisture.
- Keep it in its liquid: Store submerged in whey or lightly salted water in an airtight container.
- Refrigerate immediately: Keep at 2–4°C and consume within 3–5 days of opening.
- Never freeze fresh Mozzarella — it ruins the soft, milky texture.
- Serve at room temperature: Take out 20–30 minutes before serving.
Pro tip: Make your own brine with 1 tsp salt dissolved in 1 cup of water if you run out of whey.
🔥 Halloumi
Our Halloumi is vacuum sealed after draining, locking in its firm texture and fresh flavour.
- Unopened vacuum pack: Store in the fridge for several weeks. Check the best before date.
- Once opened: Do NOT store back in the pouch. Wrap in wax paper or store in an airtight container. Use within 1–2 weeks.
- Freezing: Slice first, wrap in cling film, freeze for up to 3 months. Thaw overnight in the fridge.
Pro tip: Pat dry before grilling for the perfect golden crust.
🥗 Feta
Our Feta is vacuum sealed after draining — no brine needed in the pack.
- Unopened vacuum pack: Keeps well in the fridge for several weeks.
- Once opened: Do NOT store back in the pouch. Transfer to an airtight container with homemade brine (1 tsp salt per cup of water). Use within 1–2 weeks.
- Freezing: Freeze for up to 3 months. Texture becomes crumbly — great for cooking.
Pro tip: Freeze leftover Feta in small crumbled portions for easy use later!
🍰 Mascarpone
- Keep at 2–4°C, consume within 3–5 days of opening.
- Press cling film directly onto the surface to prevent a skin forming.
- Do not freeze — it separates and becomes grainy.
Pro tip: If it looks slightly separated, a gentle stir usually brings it back together.
🥛 Ricotta
- Refrigerate immediately at 2–4°C, use within 3–5 days.
- Store in an airtight container to prevent absorbing fridge odours.
- Can be frozen for up to 1 month — best used in cooked dishes after freezing.
Pro tip: Drain excess liquid before using in baked dishes for a firmer texture.
🧈 Cream Cheese
- Keep refrigerated at 2–4°C, seal tightly after each use.
- Use within 1–2 weeks of opening.
- Can be frozen for up to 2 months — best for cooking and baking after freezing.
Pro tip: Bring to room temperature before spreading for a silky smooth result.
🧆 Burrata
- Keep submerged in its liquid in an airtight container in the fridge.
- Consume within 1–2 days of opening — freshness is everything with Burrata.
- Never freeze — the creamy filling breaks down completely.
- Remove from fridge 15–20 minutes before serving.
Pro tip: Slice open just before serving — the creamy centre is the star!
🧅 Brie
- Wrap in wax or cheese paper — never cling film, Brie needs to breathe.
- Store in the vegetable drawer where humidity is slightly higher.
- Consume within 1–2 weeks. Do not freeze.
- Take out 30–60 minutes before serving.
Pro tip: Ripe Brie feels soft and springy when gently pressed — that's peak deliciousness!
🧀 Gouda
- Wrap tightly in wax paper or cling film and refrigerate.
- Young Gouda: use within 2–3 weeks. Aged Gouda: up to 4–6 weeks.
- Can be frozen for up to 3 months — best for cooked dishes after freezing.
Pro tip: Surface mould on aged Gouda? Cut 1cm around and below it — the rest is perfectly safe.
🌟 Parmesan
- Wrap in wax paper then loosely in foil. Keeps for 4–6 weeks in the fridge.
- Pre-grated: store in an airtight container, use within 1 week.
- Freezes excellently — grate first and freeze in portions for up to 6 months.
Pro tip: Always grate fresh for the best flavour — pre-grated loses its aroma quickly.
⚠️ Why Does Green Mould Appear on Hard Cheese Stored in the Pouch?
This is one of the most common problems cheese lovers face — and it's almost always caused by condensation inside the pouch. Here's what happens and how to fix it:
Why it happens:
When opened hard cheese is stored back in its original plastic pouch in the fridge, the temperature difference causes moisture to condense inside the bag. This trapped dampness creates the perfect environment for green or blue mould to grow — even on otherwise perfectly good cheese.
The solution:
- 📄 Never store opened hard cheese back in the original plastic pouch — it traps moisture and accelerates mould.
- 🧴 Wrap in wax paper or cheese paper first, then loosely in cling film or foil. The paper absorbs excess moisture while protecting the cheese.
- 🪣 Use a breathable container with a loose-fitting lid — a little airflow prevents condensation buildup.
- 🧹 Pat the cheese dry before wrapping if you notice any surface moisture.
- 🌡️ Store on the middle shelf, not the coldest zone — extreme cold increases condensation.
- 🔄 Change the wrapping every few days for longer storage, as moisture accumulates over time.
If mould has already appeared:
- Hard cheeses (Gouda, Parmesan, Halloumi): Cut at least 1cm around and below the mouldy area — the rest is safe. Re-wrap in fresh paper immediately.
- Soft and fresh cheeses (Mozzarella, Brie, Ricotta, Burrata): Discard the cheese — mould spreads quickly through soft textures.
Pro tip: A small sugar cube or a dedicated cheese storage mat placed in your container helps absorb excess moisture and keeps mould at bay!
General Cheese Storage Tips
- 🌡️ Temperature: Most cheeses are happiest between 2–8°C — the middle shelf of your fridge is ideal.
- 💨 Let it breathe: Hard cheeses need wax or cheese paper, not plastic pouches.
- 👃 Keep odours away: Cheese absorbs smells — store away from strong-smelling foods.
- ✂️ Cut as you go: Less surface area exposed means longer freshness.
- 🔒 Keep vacuum seals intact until you're ready to use — especially for our Halloumi and Feta.
At Casaro Creamery, we craft every cheese with care and tradition. Treat your cheese with the same love and it will reward you with incredible flavour every time. 🧀
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