Cheese is a versatile product - a slice of this delicacy is equally good for a morning sandwich and for a gourmet evening snack. Since the beneficial qualities of cheese are due to the presence of living microorganisms in it, this product must be stored under special conditions.
It is necessary
- - parchment paper;
- - foil;
- - plastic bag;
- - container;
- - linen or cotton fabric;
- - salt.
Instructions
Step 1
You should not keep large stocks of cheese at home, it is better to purchase it as needed in the amount that you can eat in a few days. As a last resort, it can be stored for quite a long time in the freezer. To do this, place a piece of cheese in a plastic bag and mark the freeze date on it. After thawing, such a product will not lose its taste, but it will crumble. Therefore, it is better to subject it to heat treatment by adding it to soup or pizza toppings.
Step 2
For long-term storage, wrap small pieces of hard cheese in parchment paper or foil, place in a clean plastic bag and put in a special cheese pan. If there is no syrnitsa, you can use any glass or plastic container with a lid. However, you should not close the lid tightly, cheese is a living product and it needs to "breathe". Then place the dishes on the bottom shelf of the refrigerator. Cheese absorbs foreign aromas very quickly, so you should not keep foods with a pungent, specific smell next to it.
Step 3
If you need to store hard cheese without a refrigerator, you can wrap it in a cloth soaked in saline (preferably a linen or heavy cotton napkin) and store it in a cool, dark place. In this case, you need to be very careful and make sure that mold does not appear.
Step 4
Pickled cheeses (suluguni, feta cheese, feta) can be stored for 2-3 months, provided they are purchased with the pickle. Place the pieces of cheese in a glass or ceramic container, fill them with brine and close the lid. It is recommended to store cheese at a temperature of 6-8 degrees and a relative humidity of more than 80%. Before use, brine cheeses can be briefly soaked in milk at room temperature. This will rid the product of excess salt and significantly improve its taste.
