Improper storage of cheese leads to the fact that it first loses its characteristic taste and smell, and then rapidly deteriorates, becomes a haven for harmful bacteria, and now instead of a healthy and tasty product, we have a dried and moldy piece, which has a direct road to the trash can. In order to extend the life of the cheese, it is worth remembering that each type needs special storage conditions.
It is necessary
- Wax paper
- Polyethylene film
- Foil or foil paper
- Cheese plate with topped
- Container
- Salt
- Water
Instructions
Step 1
Hard and semi-hard varieties
Such varieties include cooked pressed cheeses such as Parmesan, Gruyere, Emmenthal and uncooked pressed cheeses such as Edamer, Cheddar, Gouda. They can last anywhere from three to four weeks in the refrigerator or up to six months in the freezer. Thawed cheeses lose a little taste and become excessively crumbly, so they are used in hot dishes.
Wrap a piece of hard or semi-hard cheese in wax paper, stretch plastic wrap over the paper to prevent air from entering the cheese. Store in the compartment of the refrigerator where the temperature is maintained between +4 and + 8 degrees Celsius.
If you decide to freeze such cheese, simply place it in the freezer bag, close the valve, write the date of the freeze and put it in the freezer.
Step 2
Pickled cheeses
Cheese such as feta, suluguni, chechel, feta cheese for long-term storage is better to buy with brine. Fresh cheese can be stored briefly in a soft paper bag wrapped in plastic. If the paper becomes saturated with moisture, do not replace it. To keep your brine cheese fresh for up to three months, place it in an airtight container filled with brine.
If you bought cheese without brine or you are not quite satisfied with its taste, this can be fixed. For a softer, creamy taste, place the cheese in milk for a few days. To give the cheese a more piquant salty taste, dissolve 400 grams of salt in a liter of boiled water and fill with the resulting brine for a day. Check the taste and either leave it on for a few more days, or change the brine to a milder one, diluted in a proportion of 200 grams of salt per liter of boiled water. In the same brine, it is worth storing cheese soaked in milk before.
Step 3
Pasty and curd cheeses
Mozzarella, ricotta, philadelphia, mascarpone and similar cheeses are stored in the packaging in which they were sold. These cheeses have a very short shelf life after opening. Usually it is not more than a week. You can freeze already opened curd cheese for up to six months, provided it is cooked later.
Step 4
Soft cheeses with blue and blue
The classics of these cheeses are Roquefort, Danabloux, Brie and Camembert. They are kept wrapped in foil, as these cheeses tend to exchange flavor with plastic wrap. Every two to three days, you will need to take out such cheese from a sealed package, and leave it for an hour in the refrigerator to "breathe".
