When is the last time you cleaned your fridge? If you can't remember, it's probably time because a clean fridge offers better cheese storage. "Any moldy food will put additional spores in your refrigerator and could cause your cheese to mold faster," says Kerry Henning, master cheesemaker at Hennings Cheese.

Fusible-core injection molding technology has been employed to mold a fuel housing for an aircraft using PEEK (polyetheretherketone) resin supplied by Victrex (West Conshohocken, PA). The solution reportedly delivers a 30% cost saving and up to 50% weight reduction versus existing metal designs.Processor Egmond Plastic was able to consolidate the number of parts using a carbon fiber reinforced grade of Victrex PEEK polymer. A separate bearing, for example, was eliminated since it is now integrated into the overall design of the housing.Fuel housing molded for CF-PEEK compound using fusible core process.Fuel housings for aerospace applications have very complex inner geometries which are not moldable using conventional injection molding technology. Egmond Plastic's fusible-core technology enables moldings of complex hollow housings, manifolds, and pipes. Richard Brandwijk, Managing Director at Egmond Plastic, explains: "Our technology, in combination with carbon fiber reinforced Victrex PEEK polymer, delivers numerous benefits. These include cost reduction, enhanced manufacturing speed, and weight reduction leading to improved fuel efficiency and reduced CO2 emissions. Along with part consolidation, this exceptional technology and material combination enables the design of very complex parts, beyond the capabilities of standard injection molding and metal processes."Utilizing a near net-shape manufacturing process for the fusible core allows for an 80% time saving versus machined parts. Further, secondary treatments for corrosion protection, such as anodizing, can be eliminated. Lead times can be reduced by 50%. These factors combine to deliver part cost savings of more than 30% versus metal equivalents."The global aerospace industry stands to gain enormously by persistently replacing metals in key applications, in which Egmond has demonstrated tremendous leadership," said Uwe Marburger, Aerospace Business Development Manager at Victrex. "Clearly, our PEEK knowledge and material solutions help enable the use of a technology that addresses some of the toughest challenges in complex aerospace part design and productions."Previously, the end-user had generally specified aluminum for the production of fuel containing parts, but a carbon fiber reinforced PEEK polymer demonstrated superior fatigue performance when compared to aluminum. It does this while meeting all the engineering requirements for this application, including stiffness, effective flame, smoke and toxicity (FST) performance, and resistance to aggressive chemicals, including notably, for this aerospace application, resistance to jet fuel and Skydrol hydraulic fluid. Parts can range in size all the way up to 30 cm x 30 cm x 40 cm (11.8 in x 11.8 in x 15.8 in), and typically the process is used for production runs of up to 2,000 parts.Egmond's unique fusible-core technology has already established a proven track record using Victrex PEEK in a fuel pump for the Eurofighter Typhoon, a jet fighter in use in several European countries. This pump has been in successful operational use for more than 20 years.

When we're blessed with a surplus of cheese, it's understandable to want to freeze cheese for later. While it is safe to freeze cheese, the quality suffers. "While cheese can be frozen, it often changes the texture of the cheese so we do not recommend it," Brock says. "That said, cheese that has been frozen is best used as an ingredient in a recipe. The best candidates for freezing are firm cheeses, such as swiss, and hard cheeses, such as Parmesan."

Another benefit of drawer storage is that less light penetrates your cheese, says Allen. But if you're about to toss your cheese in the crisper drawer next to your produce, that could be another mistake. "If at all possible, keep your cheese away from strong odor foods, such as onions," Allen says. Cheese will absorb those odors and flavors.

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If you went to a cheese shop and came home with a collection of quality cheeses, storing them isn't a one-size-fits-all approach. "Hard cheeses like Parmesan should be tightly wrapped in paper, and then loosely wrapped in plastic" Kuhn says. "Semi-hard to semi-soft cheeses such as cheddar, gouda, Swiss, and fontina can be wrapped loosely in paper and then loosely in plastic wrap." Similarly, wrap your soft ripened cheeses such as brie loosely in paper, but then place them in a partially sealed plastic bag or small airtight storage container with a cracked lid (they need to breathe more than other cheeses), Kuhn advises.

I will take this direction as an excuse to buy some cheese paper, but there isn't any in my kitchen right now. Thankfully, Monteleone has a solution. "If you can't find or don't want to buy cheese paper, wrap it in wax or parchment paper ($4, Target), then put it in a partially sealed plastic bag," he says. "The paper creates a barrier between the cheese and the plastic, while the plastic keeps it from getting dry."

Fusible-core injection molding technology has been employed to mold a fuel housing for an aircraft using PEEK (polyetheretherketone) resin supplied by Victrex (West Conshohocken, PA). The solution reportedly delivers a 30% cost saving and up to 50% weight reduction versus existing metal designs.Processor Egmond Plastic was able to consolidate the number of parts using a carbon fiber reinforced grade of Victrex PEEK polymer. A separate bearing, for example, was eliminated since it is now integrated into the overall design of the housing.

My charcuterie boards and mac and cheese will always be top-notch thanks to cheese that's at its best. Now, please excuse me as I place an order for cheese paper and clean my fridge.

Instead, choose cheese paper. Cheese paper is a special two-ply paper used to ensure cheese can breathe and prevent unwanted air from entering the cheese, says Ken Monteleone, the owner of Fromagination Cheese Shop.

Of course you're going to finish that block of cheese you opened, but you may need a few days. Keep cheese tasting its best by avoiding these mistakes.

Sheena Chihak is a registered dietitian, former food editor and current edit lead for BHG with over 17 years of writing and editing experience for both print and digital.

Cheese maintains the highest quality stored at a consistent temperature. Storing ingredients in a refrigerator door or toward the front of shelves exposes foods, however briefly, to outside air each time you open your refrigerator. "All wrapped cheeses can be stored together in the cheese drawer or vegetable crisper, where the temperature is more stable and humidity is higher," says Madeline Kuhn, cheesemaker and research and development technician at Roth Cheese.

America loves cheese. In fact, on average we eat 40.4 pounds of cheese per year. (I'm quite sure my personal cheese consumption makes up for folks who don't hit that level.) It's easy to add cheese to virtually any meal. We eat by the slice, on cheese boards, in grilled cheese sandwiches, in casseroles, on top of bowls of chili, in quesadilla recipes, sprinkled on salads, on our eggs, and anything else we can dream up. Clearly, we're pros at eating cheese—and hopefully shredding cheese—but what about storing cheese? After talking (and eating) cheese with experts at Wisconsin Cheese and Tillamook, my eyes were opened to these cheese storage mistakes.

That vacuum sealing around blocks of cheese from the grocery store is wonderful for keeping an unopened block tasting fresh, but once we break that seal and start slicing, it's not the ideal storage material. "While it's easy to store your opened block of cheese in the wrapper it came in, I would recommend against it," says Jill Allen, director of research and development at Tillamook. "Blocks of cheese are usually vacuum packaged by the manufacturer, and once unwrapped, have a shortened shelf life. Once the vacuum seal is broken and the cheese is exposed to air, there is an increased risk of mold growth and oxidation."

For food safety reasons, your refrigerator temperature should always be below 40°F. Keep a thermometer ($6, Bed Bath & Beyond) in your fridge to ensure it's keeping foods below the 40°F temperature when foods enter the danger zone. "Cheese is a delicate food and should be kept in the refrigerator with the temperature ranging between 34° and 38°F, says Adam Brock, director of food safety for Dairy Farmers of Wisconsin. "Any colder and the cheese is in danger of freezing and will not taste the same when prepared for your next party or meal."

Keep cheeses like cheddar and jack separate from blue cheeses, bries and Camemberts to prevent foreign mold growth, Allen says.