Wrap it Up
Once cheese has been opened & exposed to air the chances of mould development will increase. Mould development on cheese products occurs when the product is exposed to mould spores that are airborne in the environment. Keep cheese in its original wrapper until ready to use. After opening, rewrap the unused portion tightly in plastic wrap. Remember . . . keep air out and the flavour in. Cheese may pick up odours from other items in your refrigerator. Be sure to rewrap cheese in clean plastic wrap each time it is opened.
Keep it Cool
Cheese should always be stored at cool temperatures. Place the cheese on the shelf at the very back of the refrigerator - that will be the coolest temperature. After serving, unused cheese should be returned to cool storage as soon as possible. Remember the cheese will only last about 10 days after it has been opened.
Freeze it
Although best when served fresh, cheese may be frozen. Freeze in 1 pound pieces or less. Double wrap with plastic or freezer wrap. Freeze quickly and thaw slowly. Frozen cheese is best used in cooking as the freezing process does dry the cheese out slightly and it becomes more crumbly in texture. Creamier, higher fat cheeses such as Brie and Camembert freeze better and have a better texture than Cheddar.
Always refrigerate Philadelphia Cream Cheese. Be sure to rewrap with additional plastic wrap to ensure freshness. Do not leave cheese on the counter at room temperature for more than 2 hours. Do not freeze Philadelphia Cream Cheese brick or dips or spreads as it will destroy the texture.