The best containers for storing cheese — from cheese paper and dedicated cheese boxes to vented containers, and what to avoid for fresher cheese.
The container you store cheese in affects how long it stays fresh and flavorful. The wrong one suffocates or dries the cheese; the right one keeps it in ideal condition. Here's a guide to the best containers for storing cheese.
The Storage Goal
The aim of cheese storage is to recreate, as much as possible, the cool, humid, breathable conditions of a cheese cave: enough air for the cheese to breathe, enough humidity to keep it from drying out, but not so airtight that moisture and gases get trapped. The best containers and wrappings balance these needs. The biggest mistake is storing cheese in a completely airtight environment (like tight plastic wrap or a fully sealed container), which suffocates it.
Cheese Paper: The Best Wrapping
Before considering containers, the best primary wrapping is cheese paper — specially designed two-layer paper that lets cheese breathe while retaining humidity. Wax or parchment paper is a good substitute. This wrapping is the most important factor; a container is secondary, often used to hold paper-wrapped cheese, contain aromas, and add humidity. Wrap the cheese in paper first, then place it in a container if desired.
Dedicated Cheese Containers
Specialized cheese storage containers and "cheese vaults" are designed for the job, often featuring vented lids or humidity controls that maintain the ideal breathable-but-humid environment. These can be a worthwhile investment for cheese lovers, keeping wrapped cheese in optimal condition. A simple version is a container with a slightly vented or loosely fitted lid that holds humidity without sealing the cheese airtight.
Repurposed Containers
You don't need special equipment. A regular food storage container with the lid left slightly ajar (or with a small piece of damp paper towel inside to add humidity) works well for holding paper-wrapped cheese. A partially closed zip-top bag (not fully sealed) is another option. Glass or plastic containers both work; the key is not to seal the cheese completely airtight. The container's job is to contain aromas and retain humidity around the paper-wrapped cheese, not to suffocate it.
What to Avoid
Avoid storing cheese in tight plastic wrap or a fully airtight, sealed container with no breathing room, especially for anything beyond very short-term storage — this traps moisture and ammonia and degrades the cheese. Also avoid storing strong and mild cheeses together unwrapped, as flavors and molds transfer. Don't store cheese in an over-dry environment (uncovered in the fridge) either, which dries it out. The extremes — fully sealed or fully exposed — are both bad.
Best Practices by Cheese Type
Tailor storage slightly: hard cheeses do well wrapped in wax paper in a loosely closed container; soft cheeses are best in cheese paper or their original packaging, in a vented container to contain aroma; fresh cheeses go in their liquid in a sealed container (an exception, as they need their brine); and blue cheeses in foil within a container to contain the mold and smell. In all cases, store in the humid crisper drawer and wrap cheeses separately for the best results.
Frequently Asked Questions
What's the best container for storing cheese?
A dedicated cheese container or a regular container with a slightly vented or loosely fitted lid, holding paper-wrapped cheese — breathable but not airtight.
Should cheese be stored in an airtight container?
No, not fully airtight — that traps moisture and gases and suffocates the cheese. Leave the lid slightly ajar or use a vented container, with the cheese wrapped in paper.
Do I need a special cheese container?
Not necessarily — wrapping in cheese paper and using a loosely closed regular container works well, though dedicated cheese vaults with humidity control are a nice upgrade.