in the fridge, and use a clean knife each time you cut so you aren’t introducing spores from the last thing you sliced. I started rewrapping my cheddar in parchment instead of leaving it in the store plastic, and it keeps noticeably better before anything fuzzy shows up. Buying only as much as you’ll actually finish helps too. A block you eat through in a week never gets the chance to go green. If you go through a lot of cheddar, it tends to disappear fast into things like homemade
Can You Eat Cheddar Cheese With Green Spots on It?
