Why does uncovered cheese go hard in the fridge?

Answer 1

The surface moisture evaporates, esp. if you have a no-frost fridge.
With cheeses like Red Leicester or Cheddar you can rub the cut part with a bit of butter to help it keep soft. Or put it under a cheese dome. Or wrap it in foil or cling film.

Answer 2

It's the moisture levels in the cheese relative to the moisture levels of the air. This is also why a biscuit will go soggy if left out for long enough too. Try leaving a Rich Tea biscuit somewhere in the house for a few days.

Answer 3

moisture leaves the cheese and it cracks....it dries out...that is all......

Tips on Storing Cheese

1. Always rewrap cheese in fresh wrapping, preferably in waxed or parchment paper, after the cheese has been opened to avoid having the cheese dry out or pick up other flavors. Remember that natural cheese is a living organism, with enzymes and bacteria that need air and moisture to survive. Thus, rewrapping the cheese in paper and then in plastic wrap to create a microenvironment for the cheese is the preferred storage treatment. However, you should not leave cheese in the same wrappings for extended periods of time.

2. The recommended temperature range for storing cheese is between 35 and 45 degrees Fahrenheit, at a high humidity level, preferably in the bottom vegetable/fruit bin. To avoid accidentally freezing the cheese, don’t store it near the freezer compartment or in the meat bin.

3. Double wrap strong, pungent cheeses, such as blue, aged brick, or washed rind varieties, to avoid having their aromas permeate other foods. It is best to place these cheeses in an airtight container for extra assurance against aroma leakage. And it’s best to store cheeses separately if possible, especially blues, washed rinds and milder cheeses, as they will pick up each other’s flavors.

4. If cheeses other than fresh cheeses and blues have surpassed their expiration dates (imprinted on the packaging) or if the cheese develops a blue-green mold on the exterior, make a cut about a ½ inch below the mold to ensure that it has been entirely removed; the remaining cheese will be fine.

5. In general, never freeze natural cheeses, as they may lose their texture, and in some cases their flavor profiles will be seriously altered. If you must freeze cheese, allow the cheese to thaw slowly in the refrigerator and use it for cooking, as the texture will become crumbly and dry after it is defrosted.

6. If stored and wrapped cheeses are overly dry, develop a slimy texture, exhibit ammoniated or any off odors, it’s best to discard them. If you find these characteristics in cheeses at your local shop, do not purchase them, as they are past their prime. If a retailer’s offerings consistently display the above characteristics, it’s best to find another resource for your cheese.

Answer 4

Hi it does this because the air gets to it and dries it out making it go off. I usually make sure i wrapp it up in a food bag and then you will be ok and your cheese will stay fresh for longer.

Answer 5

The cold air takes the moister out of the cheese ... day in away dries it out
Hope this helps

Answer 6

To refrigerate anything causes it to lose moisture. When you leave cheese uncovered it will lose the moisture faster, which will then cause it to become hard.

Answer 7

because the dry air is drawing the moisture out of the cheese so it gets dry and hard...

Answer 8

im having the same bloody pb. my husband loves cheese so we have all sorts and it leaves a bad smell in the fridge.

Answer 9

Condensation of the oil

Answer 10

The moisture is evaporating.