Spanish Chef Shares New Method to Stop Cheese from Molding in the Fridge
Spanish chef Marcos Serén, known online as Chef Mspín, shared a simple method to store cheese in the refrigerator without plastic wrap or aluminum foil, which he says suffocate the dairy and speed up mold growth. As reported by Marmiton on October 23, 2026, using parchment paper inside a storage container keeps cheese fresh longer by balancing air circulation and humidity.
Everyday kitchen routines often involve wrapping leftover Comté or brie in plastic wrap before placing it on a refrigerator shelf. Within days, however, the edges turn dry while green spots sprout across the surface. According to Spanish chef Marcos Serén, posting as Chef Mspín, the fault lies with the airtight barrier created by plastic and foil rather than the cheese itself.
Marmiton outlined how these common household wraps trap the natural moisture of the dairy against the rind. This trapped condensation establishes an ideal environment for mold to multiply. At the same time, the rind softens while the interior of the cheese dries out, ruining its texture and flavor.
Parchment Paper and Containers Replace Plastic Wrap
To fix this storage flaw, Serén recommends a two-step combination using parchment paper and a standard food container. Wrapping the cheese loosely in parchment paper shields the surface from direct air currents while still permitting it to breathe. Placing that wrapped package inside a container adds an extra barrier against harsh refrigerator drafts and mixed food odors.
The chef advises positioning the container on the top shelf of the refrigerator, where temperatures remain relatively stable. This setup builds a microclimate that prevents heavy condensation while shielding the dairy from temperature spikes every time the refrigerator door opens. International dairy processor Saputo likewise discourages using plastic wrap for similar reasons, noting that tight plastic blocks proper airflow and retains surface moisture.
Handling Fresh Varieties and Food Safety Rules
High-moisture dairy items require a different approach. For fresh cheeses like mozzarella or young goat cheese, Serén suggests utilizing a sealed container lined with paper towels at the bottom. The paper absorbs excess liquid and limits mold formation, though cooks must replace the paper as soon as it becomes soaked.
When dealing with accidental mold, the United States Department of Agriculture’s Food Safety and Inspection Service advises that hard cheeses can sometimes be salvaged. Cutting away at least 2,5 cm around and below the visible spot removes the contamination. In contrast, soft cheeses that lack natural mold must be discarded immediately if mold appears, because invisible spores easily penetrate deep into the paste.