Does anyone else have problems with storing blocks of cheese?

We wrap ours up tightly and still find mold on it when we go to use it, again. We've also covered it with vinegar in an attempt to keep it well, but I hate it and it doesn't really work well, at all.

Does the problem originate with the amount of humidity in a fridge?

Does anyone know of any container that can keep cheese mold-free?

I'd love to know about it if so.

Thanks,
Lorace

PS - we have tried grating and freezing, which does work, but we'd prefer being able to slice the blocks for sandwiches, etc.

You'll love my response, oh yes you will.

According to this site:

http://www.frencheese.co.uk/glossary/glossary.cfm/lexiconID/68

you and I are doing things wrong from step one.

"Storing cheese correctly

The opinions about the storage of the cheese differs quite a lot. Sure it would be ideal if the Camembert could ripen undisturbed in a cellar with exact +8 C. Or if the Coulommiers is not only stored on a lattice bed, but would be rotated three times a week also. Such conditions can only be offered by affineurs.

The following should be absolutely avoided concerning the storage of cheese:

* Airtight closed plastic containers or cheese covers made out of synthetics, such as plastic wrap, as they prevent the cheese from breathing

* Excessive coldness and excessive heat. While too low of a temperature stops the natural process of maturing, too high of a temperature causes a cheese to mature too fast.

* Never freeze cheese as it will lose a large part of its flavour. The natural process of ripening will be interrupted and the structure of the cheese mass will be changed through the ice crystals which will develop

* It is true to store cheese in a cool place, but not to enjoy it cool. Remove it from the refrigerator half an hour before consuming to allow for the flavour to unfold."

Other than that expert information, we do it wrong and have good luck with that. We wrap the cheese in cheesecloth and wrap that in aluminum foil if we're going to use it within a week or so. It's wrong but it seems to keep the cheese from becoming moldy too fast. If we are going to keep a huge chunk for longer, I wrap it in cheesecloth and use a vacuum sealer to create an air-tight bag. Wrong again...

More from that site:

"Storage tips for different cheese varieties

Cream cheese: Immediately after purchasing, it should be placed in the high drawers of the fridge. It contains a lot of water and therefore goes off quite quickly.

Soft cheese: One should take care that it will not be too cold. otherwise the flavour will go off as the ripening process will be slowed by the cold. However, it is also important to understand that too high a temperature will accelerate the ripening process causing the cheese to dry up. The ideal situation is to keep it in the original packaging or in special cheese paper and to place it in the vegetable drawer of the fridge. First wrap it in parchment paper, followed by a damp linen towel and then placed in the vegetable drawer of the fridge. Raw milk soft cheese with white, velvet mould (Camembert de Normandy, Brie de Meaux) should be stored in a cool room rather than a refrigerator.

Hard cheese and sliced cheese: It depends on how much you buy. Big pieces should be stored at around +10 C in an airy place where it is protected from light. It is best to keep small quantities in the original paper or aluminum foil and to place in the vegetable drawer of the refrigerator. As well a damped towel made out of linen (should be renewed each two days) protects the cheese from drying out.

Blue (mould) cheese: Examples from this group include, Roquefort or Bleu de Bresse, and it is best to store these in their original packaging or aluminum foil in the vegetable drawer of the refrigerator.

Processed cheese: The packaged varieties can be kept in the refrigerator for several weeks, but pay attention to processed cheese varieties that contain nuts as they are subject to mould in warmer temperatures. Processed cheese from a deli counter should be put in the fridge at the bottom in original packaging if possible."

Oops on the duplicate posts!

Sorry about that!

Wonderful, wonderful reply.

You're right! I've done everything wrong.

I do have parchment paper and I will buy the linen towel(s).

Thanks so much, Helen. That was a lot of typing, for sure, and it helped me immensely.

Oh, dear. Now why couldn't Tupperware come up with something for this problem?

Thanks, again,

Lorace

I know this is an old thread, but I can help, if those of you are still interested.

First of all tupperware has come up with something called the fridgesmart for vegetables, but it has snaps with holes on the side to allow it to breathe and a rippled bottom so the cheese doesn't stick. All you have to do is add a crumpled dry paper towel or two to the bottom corner to soak up excess moisture and you have a first class cheese keeper.

If you want to know more you can download my FREE brochure on keeping cheese at home, even without a tupperware.

http://ediblesolution.com/pages/ebookspage.html

CLICK ON THE FREE "KEEPING CHEESE HAPPY AT HOME"

It is my mission to improve the cheeses eaten at home!:

I look forward to d/loading this. Thanks for letting us know.

Also, my cheese problem has been solved since I got a Tilia Foodsaver sealer. No more mold!

Lorace