How to store soft vs. hard cheese — the different needs of each, the right wrapping and location, and how to keep both types at their best.
Soft and hard cheeses have very different storage needs, and treating them the same is a common mistake. Soft cheeses need to breathe and are perishable; hard cheeses need protection from drying out and last much longer. Here's how to store each type properly.
Why They Differ
The key difference is moisture. Soft cheeses are high in moisture, which makes them perishable, prone to sweating, and in need of air to breathe and ripen. Hard cheeses are low in moisture, which makes them long-lasting but prone to drying out and cracking if not protected. Storage strategies must account for these opposite tendencies — letting soft cheese breathe without rotting, and keeping hard cheese from drying without suffocating it.
Storing Soft Cheeses
Soft cheeses (brie, Camembert, fresh goat cheese, washed-rind cheeses) need to breathe and are best kept in their original packaging or wrapped in cheese paper, which lets air in while retaining humidity. Avoid airtight plastic, which traps moisture and ammonia and makes them sweat and develop off-flavors. Store them in the humid crisper drawer, and — crucially — eat them within a relatively short window (days to about a week of ripeness), as they're perishable. Soft cheeses continue to ripen, so use them at their peak.
Storing Fresh Cheeses
Fresh cheeses (mozzarella, ricotta, feta) are a special case among soft cheeses — they're the most perishable. Keep them in their liquid or brine where applicable (mozzarella in water, feta in brine), well sealed, and refrigerated, and use them within days. They don't keep long and are at their best very fresh. If they come without liquid, keep them tightly covered and use quickly. Watch for sour smells or sliminess as signs they've turned.
Storing Hard Cheeses
Hard cheeses (cheddar, Parmesan, Gouda, aged cheeses) need protection from drying out. Wrap them in cheese paper or wax/parchment paper, then optionally loosely in foil, to retain moisture while letting them breathe a little. Store them in the humid part of the fridge. They last much longer than soft cheeses — weeks or even months — and surface mold can simply be trimmed off. Re-wrap them in fresh paper after each use to maintain moisture. Their main enemy is dehydration, not spoilage.
Storing Blue and Washed-Rind Cheeses
Blue cheeses are often wrapped in foil to slow the spread of their mold and contain the aroma, kept refrigerated and used within a week or two. Washed-rind cheeses (which are pungent and often soft) need to breathe like other soft cheeses but should be kept in a container to contain their strong smell — wrap them in cheese paper inside a sealed box. These types have specific needs beyond the basic soft/hard divide.
General Principles
Across all types: wrap cheeses separately so flavors and molds don't transfer, store them in the humid crisper drawer (the least cold part), avoid airtight plastic, re-wrap after each use, and bring cheese to room temperature before serving. Soft cheeses are about breathing and eating promptly; hard cheeses are about preventing drying and they keep long. Match the storage to the type, and your cheese will stay at its best.
Frequently Asked Questions
How do you store soft cheese?
In its original packaging or cheese paper (not airtight plastic) so it can breathe, in the humid crisper drawer, and eaten within days to about a week of ripeness.
How do you store hard cheese?
Wrapped in cheese or wax paper (optionally with loose foil) to prevent drying, in the humid part of the fridge; it keeps for weeks, and surface mold can be trimmed.
Should soft and hard cheese be stored the same way?
No — soft cheese needs to breathe and is perishable, while hard cheese needs protection from drying and lasts much longer. Match storage to the type.