Cheese stays fresh and mould-free 6 weeks longer with cook’s genius yet unexpected method

Despite many people this creamy, dairy delight open in the fridge door or on the top shelf, it’s insufficient to keep mould at bay from cheese.

Even with cling film, tin foil, or even a sealed container, the green and blue spores can still plague cheese stored this way.

This is why Briony May-Williams, former Great British Bake Off star-turned-TV presenter, has shared her best storage solutions. During an appearance on , she disclosed her top three tricks to keep hard cheeses fresh.

She clarified that unlike most storage hacks, which involve cling film or sandwich bags, her methods employ less obvious ingredients; sugar cubes, white vinegar and brine.

According to Briony, prolonging the shelf life of cheeses such as cheddar, Edam and Gouda, is as easy as using .

She proposed that the vinegar be used to dampen a piece of kitchen roll, then sealed in a zip lock bag with the cheese.

White vinegar is a mild acid capable of killing around 82 percent of mould species, as Medicine Net explains its frequent use in household cleaning.

Briony assures that using it to preserve dairy “won’t affect the taste” and will “prolong the life of the cheese for up to an extra six weeks”.

Another expert-endorsed method employed by Briony is to seal cheese in a container with sugar cubes. She said: “Once you’ve opened a pack of cheese, transfer it to a food storage container. Pop two sugar cubes inside the container and make sure it is tightly sealed.”

She explained that this clever hack not only prevents your fridge from smelling like cheese but also absorbs any extra moisture, stopping the cheese from getting sweaty.

This savvy technique promises to extend the life of your cheese. But remember, if those sugar cubes start to dissolve, just give the container a clean and pop in a fresh pair to keep that cheese fresher for longer.

For lovers of soft cheeses such as feta, the presenter has another tip up her sleeve – forget the original packaging and go for brine storage.

Briony’s top tip is to use a sterilised jam jar as the perfect vessel for your feta. Whether you keep it whole or chop it into bite-sized pieces, just pop it in the jar.

Next, she advises dissolving two teaspoons of salt in cold water until fully mixed, then pouring this brine over the feta until it’s completely submerged.

By using this brine method, your feta could stay at its best for “up to an extra three weeks”, a significant improvement on the usual few days.