Cheese is one of the world's oldest foods. Different types of cheese are made with different processes, but all cheese begins by separating milk into two components: curds and whey. Incidentally, this is also what happens to milk when it spoils or sours. Because cheese is made of an already technically "spoiled" substance, most types of cheese are extremely long lasting.
History
The existence of cheese pre-dates recorded history, and there is no conclusive evidence as to where it originated. Since animal skins and internal organs were often used as storage containers for various foods in ancient times, cheese may have been created accidentally by the storage of milk in an animal's stomach. However, cheese may also have originated purposefully, with pressing and salting of curdled milk as a means of preservation. Though all cheeses begin with curds and whey, different types of cheeses receive different treatment after the curd and whey stage, which affects their final flavor, texture and shelf life.
Types
Fresh cheeses, because they are minimally processed and still contain a good deal of moisture, tend to mold relatively quickly. These cheeses should be stored in the refrigerator to inhibit spoilage, wrapped tightly in plastic wrap. However, if mold appears on the outside of a fresh cheese, the inner part is usually still fine. Simply scoop or cut away the molded area and use the remainder promptly. Depending on the type of fresh cheese and storage conditions, these cheese will last anywhere from one week to one month before molding.
Types
Supermarket cheeses like packaged cheddar, mozzarella and Swiss have excellent shelf life, often due to added preservatives. They should be stored in plastic as well, and will keep for a month or more if not exposed to moisture. As with fresh cheeses, any mold that forms on the outside may simply be cut away, revealing edible cheese underneath.
Types
Cheeses with rinds, like brie and camembert, stay fresh for months as long as their rinds remain intact. However, the cheese inside continues to ripen if the cheese is left at room temperature, so a mild brie can become extremely pungent if left too long. The cheese itself is still perfectly edible, but the flavor may not be pleasing to some people. These cheeses should be wrapped in paper or some other breathable wrapping while their rinds are intact, to keep mold from forming on the outside of the rind. Once the rind is broken, these cheeses will grow mold eventually, but can keep for a month or more if tightly wrapped and refrigerated.
Types
Hard cheeses, like parmiggiano and aged gouda, keep almost indefinitely. These cheeses have nearly no moisture and will only mold if they are stored in a moist environment. They will dry further as they age, however, which may negatively affect their flavor. They can be wrapped in plastic to avoid moisture loss, or in wax paper to avoid the taste that plastic wrap may impart.
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