Found a wedge of cheese in the fridge that’s looking a little worse for wear? Don’t toss it just yet. If it’s hard, cracked, or crumbly but still smells normal, it may simply be dehydrated—not spoiled.
Why Does Cheese Dry Out?
Cheese loses moisture when exposed to the dry air of the refrigerator. Poor wrapping, uncovered cut surfaces, and simply keeping a cheese around too long can leave it especially dry around the edges. Hard and semi-hard cheeses tend to be the biggest culprits.
The key is knowing the difference between dry and spoiled. A dried-out cheese may be firm and cracked but should still smell like itself. If you notice a rotten or unusually sour smell, sliminess, or unexpected mold, it’s time to say goodbye.
Try Giving It Some Moisture
For cheese that’s mostly dried on the surface, you can try bringing back a little softness. Wrap it in a slightly damp—not wet—cloth or paper towel and refrigerate for a day or two. You can also lightly dampen the exterior before wrapping it in cheese paper.
This won’t magically restore a very old, rock-hard cheese, but it can help a surface-dried wedge become more enjoyable.
Trim It
Often, the simplest solution is to cut away the dried exterior and see what’s underneath. If the center is still in good shape, trim the hard edges and enjoy the rest.
And those firmer pieces don’t have to go to waste. Dried cheese is excellent for cooking. Grate it over pasta, soups, gratins, casseroles, or baked dishes. Melt it into sauces or fondue. Very dry hard cheese can be grated much like Parmesan, while hard rinds can be dropped into soups and stocks for an extra hit of savory flavor.
Prevent It From Happening Again
Good storage is your best defense. Wrap cheese in breathable cheese paper or wax paper, keep it in the crisper drawer, and rewrap it after each use. Cover cut surfaces well and buy amounts you can enjoy before they spend too long in the fridge.