Did you know you can freeze cheese?

Plus six other Christmas food hacks to cut costs and reduce waste this festive season.

Last Christmas, Brits binned 2,000 tonnes of cheese, according to TradeWaste.com. With the cost of living crisis biting and the impact of food waste becoming a primary concern for many, Simon Spurrell from the Cheshire Cheese Company has compiled these tips for how to store cheese and other festive favourites to save them from landfill.

• Did you know, you can freeze cheese safely for 12 months? Even once it’s been taken out of its original packaging or wax coating, the rest can be wrapped up in cling film and frozen. To defrost, take it out of the freezer 24 hours before you plan to enjoy it and store it in the fridge.
• To prolong cheese’s life and to maintain its excellent taste and texture, it needs to be refrigerated and the best place to keep it is at the top of the fridge towards the back, away from rare meat. For maximum flavour and texture, take out 60 minutes before eating. 
• When the waxed cheeses become warm they can expand in the wax, which can cause a hairline crack. This can create some leakage to occur that is perfectly harmless. Simply wipe the cheese down and chill it in a fridge for a few hours to become firm again. Due to the use of salt in producing most cheeses, no harmful bacteria can form. 
• For extended periods of storage (i.e. more than a few days) store it in the fridge at 5°C to 8°C. Blue cheese should always be refrigerated at below 5°C though, so ensure it is at the back of the fridge, where it is coldest.

And we can’t forget the biscuits or wine…

• No one likes a soggy cheese biscuit any more than they do a soggy bottom. So, store crunchy biscuits and crackers in a sealed container - either a click-lock tub or a lidded tin will do the job. No need to put them in the fridge, they’re happier at room temperature.
• Considering whether to open the port or wine to sip alongside your cheeseboard? If you’re not planning on finishing the bottle, go for port as an open bottle has a longer shelf life. If you have space in the fridge, it’s best to store it in there as the cold puts the port into hibernation, slowing the oxidation process. 
• However, if you prefer wine with your cheese, do you really need to force the cork back in or retrieve the cap to keep it tasting good? Afraid so, as it’ll need to be kept out of direct light and in the fridge. Even red wine will last longer if stored in the fridge, so just remember to get it out in time to allow it to get back up to room temperature before enjoying another glass.