Cheese is a staple in many British kitchens, but it doesn’t always last as long as we’d like once opened. Instead of watching it dry out or develop mould, there’s a simple method that can help.
Using a touch of vinegar, you can extend the life of your cheese and reduce waste.
This article is for general information only. Storage results may vary depending on cheese type, brand, and conditions. Always store cheese safely and follow use-by dates.
The Vinegar Method
The idea is straightforward: lightly dampen a piece of kitchen paper with white vinegar, then wrap it around your cheese before placing it in an airtight container in the fridge.
The vinegar’s acidity helps slow the growth of mould without altering the taste. Always use just a small amount so the cheese doesn’t become soggy or overly strong.
Why It Works
Mould grows best in moist, neutral environments, and vinegar shifts the conditions slightly to make it less hospitable.
This trick is particularly handy for semi-hard cheeses like Cheddar, Red Leicester, or Wensleydale, which are often kept for longer than soft cheeses.
While it won’t make cheese last forever, it can buy you a few extra days of freshness.
