Why Your Cheese Should Never Be Wrapped in Plastic—Even in the Fridge

Many cheeses don't actually need refrigeration to stay fresh. Hard varieties like Parmigiano Reggiano can sit safely at room temperature for long periods. Yet how you wrap them makes all the difference—plastic can ruin flavour and texture, while the right materials keep cheese at its best.

Cheese is a living product that needs to breathe, according to John Montez, training and curriculum manager at Murray's Cheese in New York. A certified cheese professional, Montez warns that plastic wrap suffocates cheese by killing the good microorganisms that develop its taste. The material also traps moisture, leading to a dull flavour and a shorter shelf life.

Instead, he recommends wrapping cheese in wax paper or parchment first, then adding a loose layer of foil or placing it in a container. This method balances airflow and protection, preventing the cheese from drying out or growing unwanted mold. Even cheeses bought in plastic can be unwrapped and re-stored this way at home.

Not all mold spells trouble, either. Blue cheeses, for example, rely on mold as part of their character, and a little extra surface mold doesn't mean they're unsafe. Because cheese has low water content, mold rarely penetrates deeply. Cutting off any affected spots leaves the rest perfectly edible.

Hard cheeses and some softer varieties meant for short-term storage often don't need refrigeration at all. Parmigiano Reggiano, in particular, can be kept at room temperature indefinitely without spoiling. The key is minimising the surface area exposed to air, which slows drying and mold growth.

Proper storage keeps cheese fresher for longer, whether on the counter or in the fridge. Avoiding plastic and controlling airflow preserves both texture and flavour. With the right care, even a little extra mold or time outside the fridge won't ruin a good piece of cheese.