'I'm a cheese expert - you should never make this one common mistake'

Food experts have weighed in on the main mistakes people keep making with their cheese. Whether you think your normal storage routine works, or you find your cheese mould or dry too quickly, here are some tips you should consider.

The experts, also known as the Masters of Cheese, from the UK’s have shared some surprising home truths about common mistakes you’re probably making with your dairy. The main problem when storing your cheese: suffocation.

Don’t worry, it’s not as painful as it sounds. When sitting down with the , the cheese experts claimed that amongst some of the major ‘faux pas’ you can make is wrapping it in cling film. So next time you need to store it in something, reach for wax paper. Or better yet, avoid wrapping altogether.

They told the Daily Mail: “Cheese is a living thing, which will essentially suffocate in plastic wrap. If you bring home cheese from a farmer’s market, rewrap it in wax paper or store in a plastic tub with ventilation.”

When it comes to finding the best place to store your cheese, you need to make sure it’s in the right place. If you leave it in the wrong place, you risk drying out your cheese.

The experts warned that the cold air found in the fridge is not a “friend of cheese”, leading it to go off. So where should it actually go?

To keep your cheese as fresh as possible, the Masters of Cheese urged you not to store cheese in the fridge’s main compartment. Instead, they said: “Storing it in the salad draw instead, where it is more humid.”

If mouldy cheese is your main concern, there are some ways you can tackle it. If you have a hard cheese, such as cheddar, mould found on the surface can be scraped off and can be enjoyed without the need to throw it away.

When it comes to blue cheese, the experts said: “The moulds in blue cheese come from the addition of Penicillium Roqueforti - they are perfectly safe and have been purposely added to help the cheese ripen and give it flavour.

“For mould-ripened, or bloomy rind cheeses that are usually white in colour, an unhealthy rind will look yellow, brown or grey, whilst in firmer cheeses the rind might start to break down and become slimy to touch.”