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On food storing (Email 2 of 5)

Let's talk cheese.

To know how to preserve cheese, we have to know what makes it spoil.

And you know what the main reason is that your cheese spoils faster than it should?

Storing.

Or, to be precise, the lack of knowledge of proper storing.

20 euros for a piece and then simply throw it in the fridge.

Not very smart 🙂

While preparing this series I consulted cheese experts from SAY CHEESE cheese company.

This is what they said about cheese storing:

Cheese which is not stored properly tends to sweat, rot, gets dry, becomes sour or catches mold. Molding and sweating happens if the cheese is exposed to an excess of moisture while drying out is a common problem when cheese is not wrapped properly.

Also, different types of cheese requires a different approach to storing.

To make it easier for you, I'm going to group the cheese into 3 basic groups and then explain how to store them properly.

GROUP #1

hard, semi-hard and washed rind

Hard cheese like Parmesan, Pecorino, Manchego, Grana Padano, Parmigiano-Reggiano, semi-hard like Cheddar, Gouda, Havarti, Gruyere, and the washed rind cheeses (the ones that are soft inside and harder outside) have to be stored in cheese paper or beeswax wraps.

These products are coated with beeswax which has antibacterial properties.

It is a perfect solution to keep your cheese fresh, moist and make sure they last for as long as they can.

If you don't have beeswax wraps or cheese paper, you might use a simple sheet of parchment paper.

Even if it doesn't do the job 100%, this is still a better option than a plastic wrap or plastic packaging.

SAY CHEESE experts say that all cheese has to be kept in the fridge, at a 1 to 6 C degrees temperature.

In my fridge, that is the temperature of the vegetable drawer.

GROUP #2

fresh and soft

Fresh and soft cheese like mozzarella, burrata, ricotta, fresh goat's cheese - chèvre, goat brie, feta, cotija, queso fresco, Oaxaca, panela, halloumi, paneer, crème fraîche, Queso Blanco, farmer's cheese, cottage cheese, mascarpone, quark, pot cheese should be consumed really fast.

If the cheese is harder (not very creamy or lose), like paneer or queso fresco, store it in cheese paper or beeswax wrap to lock the moisture in.

If the cheese is creamy like ricotta or mascarpone, store it in a glass bowl covered with a lid, a beeswax wrap or a lightly moist towel.

If you are using a towel, check it daily to see if it's not dried out.

Cheese which comes in brine, like mozzarella or feta, you should store in the brine too.

If you cannot store mozzarella in the original packaging (let's say, you damaged the box or the cheese came in a bag), make the brine yourself.

The brine is basically 1 teaspoon of salt + 400 ml water. Adjust the salt if it's too salty or you want it saltier. When you cut off some pieces, use clean utensils not to contaminate the brine.

GROUP #3

blue cheese

SAY CHEESE experts say:

we recommend storing blue cheese like Gorgonzola, Roquefort, Stilton, Danish Blue wrapped into a tin foil.

I have no doubt it works, yet I would prefer beeswax wraps/waxed parchment paper. Reasons?

Aluminum or tin foils are not recyclable and it really takes ages for them to rot.

If I choose to use a beeswax wrap, I would have one for blue cheeses only. Because of the smells.

Even though beeswax is pretty resistant for taking in smells, blue cheese has it so intense that it might leave traces on your wrap.

ALSO

Do not use plastic, ever.

And not only for eco/recycling reasons.

Wrapping your cheese in any type of plastic wrap, bag or even paper which has one side covered in plastics, prevents your cheese from breathing and allows too much moisture to stay in.

If stored for longer, it might even affect the taste and the texture.

Put the date on your cheese.

Sticker + date.

Store it in the vegetable drawer.

The temperature in the veggie drawer is cold and stable, perfect for cheese.

Always trust your nose.

Because of evolution. Sniff it. If you don't like it or have a feeling that something is not all right, don't eat it. Period.

Do not freeze cheese.

I asked SAY CHEESE company about it - this is what they said:

Theoretically, you can, but we wouldn't advise it. Unfrozen cheese loses a lot of its taste and texture.

🙂 So, no. We don't freeze cheese.

Austeja from Cerawrap.com

P.S.

You know what?

If you have ANY question, my friends from SAY CHEESE said you can always message them with your questions and they will get back to you with an answer.

Cool, right?

It is not the end of the good stuff I have for you.