Unopened hard cheese such as cheddar or parmesan keeps up to 6 months refrigerated; once opened, 3–4 weeks. Soft cheeses are much shorter at about 1–2 weeks.
Fridge
3–4 weeks opened · up to 6 months sealed
Freezer
6 months (best used for cooking after thawing)
Counter / pantry
Serve at room temperature, refrigerate within 2 hours
Store it right
Wrap in parchment or cheese paper, then loosely in a bag — cheese needs to breathe.
Store in the warmest part of the fridge, usually a drawer.
Grate surplus and freeze it loose in a bag.
Signs it has gone off
Mould on soft cheese (discard) — on hard cheese, cut 2.5 cm around it
Ammonia smell
Slimy or crumbly-wet surface
Rescue ideas
Dry ends melt into mac and cheese, gratins or cheese sauce.
Simmer parmesan rinds in soup or stock for depth.
Make a potted cheese spread with butter and mustard.