■ Store cheese in the refrigerator. Soft cheeses may only keep for a week. The harder the cheese, the longer it can be stored.
■ Cover cheese to prevent it from drying out. Wrap with plastic wrap or use an airtight container. Shredded cheeses store best in the original packaging or re-closable plastic bags.
■ Firmer cheeses can be frozen, but the texture will become crumbly. Grate before freezing and divide into recipe-sized amounts. Thaw just the amount you need in the refrigerator and use for cooking.