How nice it is to cook truly tasty and healthy homemade products: butter, ham or cheese. But in crafting it is important not only to produce it correctly, but also to preserve the results of painstaking efforts. Today at the Craft School we are learning how to store cheese correctly. I will tell you everything you need to know about the rules and features of storing various types of cheese at home.
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Different types of cheese are stored differently
General rules for storing cheese
Craft cheese is distinguished by the absence of artificial preservatives, therefore, like all natural products, it has a short shelf life. Cheese does not tolerate sudden changes in storage conditions. It must be protected from moisture and dryness, open sun and temperature changes.
In a city apartment, cheese will have to be stored in the refrigerator, but the ideal place to store the product is a separate ventilated cellar with a low temperature of −4 to 0 degrees and a humidity of about 90%.
Soft, semi-hard and hard cheese in whole heads can be stored for a long time even in a household refrigerator (up to 2–4 months). The cheese is protected from drying out and spoilage by a natural crust or a wax (latex) protective coating. Today we will talk about the features of storing cheese not in whole heads, but cut into pieces.
There are several general storage rules.
- Store different types of cheese separately to prevent flavors from mixing.
- Cling film is not the best material for storing cheese. It creates conditions for high humidity and can provoke the development of pathogenic microflora, especially during long-term storage. But if you have no other options but to wrap the cheese in cellophane, then wrap the cheese with a piece of refined sugar. It will absorb excess moisture.
- The optimal temperature for storing cheese is from −2 to +6 degrees. Any home refrigerator can easily provide a temperature of 3–5 degrees; this is quite enough for storing most types.
- The larger the piece of cheese, the longer it will last.
- The main problem with a conventional household refrigerator is changes in humidity and temperature, which can damage the taste of cheese. Therefore, it is best to have a separate drawer for cheese, just like for vegetables and fruits. He'll be safer there.
- The place for cheese is in the lower section of the refrigerator. If the refrigerator has a “cellar” compartment, then store the cheese in it.
Each type of cheese has its own storage rules and features, and I will talk about them further.
Can cheese be frozen?
I do not recommend using blast freezing for homemade cheese. Only for very dense varieties with a perfectly uniform structure, and then only as a last resort. The remaining types are guaranteed to lose texture and aroma, since when frozen, microcrystals of ice are formed, which disrupt the structure of the cheese, and when defrosted, impart excess moisture to it.
These experts know exactly how and where to store cheese!
General rules
There are many types of cheese in the world. Each type of this product has its own recommendations for extending the shelf life, but first I propose to dwell on the basic tips that are equally suitable for all varieties, and also figure out what is the best way to store cheese, how much and at what temperature it can be kept at home .
If you bought an already sliced product packed in cling film, then try to eat it as quickly as possible. The product in this form is not suitable for long-term storage: it does not have access to air and gradually loses its taste. If you leave the cut in the refrigerator for a long time without film, then within a day it will weather and become hard.
In order for the delicacy to remain soft for as long as possible, it is recommended to wrap it at home in food paper before putting it in a plastic bag and in the refrigerator. This will help it retain the necessary moisture.
Cheese, like any dairy product, is recommended to be stored at low temperatures. This way it will not lose its beneficial properties longer. Try to place the product on the middle shelves of the refrigerator. It is better not to put it on shelves installed on refrigerator doors - there it will be exposed to temperature changes.
If you notice mold on a fermented milk product, do not rush to throw it away. As a rule, it is enough to cut off the spoiled piece, and the rest will still be suitable for consumption. This advice applies mainly to hard and semi-soft varieties.
If you purchased cheese that is in its own brine (such as mozzarella), then it must be placed in the refrigerator along with this liquid. Such varieties cannot be stored either in the freezer or separately from the brine.
If you are interested in making fermented milk products yourself, then you should take care to purchase a special cheesecake. It is usually made of ceramic or glass and allows you to maintain an ideal environment for homemade delicacies: a temperature of no higher than 10 degrees and high, about 90%, humidity.
How to store fresh cheeses
Fresh spreadable cheeses are mascarpone, ricotta, mozzarella, Philadelphia and other soft cheeses. They are easiest to prepare at home; you don’t even need a cheese press.
They are stored for 3 to 5 days. The easiest way is to put fresh cheese in a glass jar with a tight lid. During storage, the cheese will likely release some liquid. There is no need to drain it, it moisturizes the cheese and preserves its delicate texture. Place the jar on the bottom shelf and make sure it is sealed. Fresh cheese instantly absorbs all odors.
The storage temperature for spreadable cheeses is no higher than 5 degrees Celsius; it is best to keep them at a temperature of 0 to 3 degrees.
Store fresh cheeses in a glass jar with a tightly sealed lid.
Which varieties should not be stored together?
It is not advisable to store different types of cheese next to each other. Due to their special structure, they can quickly absorb odors. It is better to store each type of product in separate packaging. Mixed storage of soft and hard cheeses is not allowed. Products will quickly lose their taste and aroma.
Also, cheeses should not be stored together with dishes that have a strong odor. The product must be carefully packaged before placing in the refrigerator. Otherwise, it will not only quickly absorb the smells of other food, but will also share its own with other foods.
How to store pickled cheeses
Brine cheeses are prepared in salt brine. The most famous are mozzarella, suluguni, feta cheese. They have different shelf life.
- Mozzarella can be stored for 3 to 5 days, just like fresh cheeses.
- Cheese cheese can be stored for up to 2 months in the refrigerator.
- Suluguni – up to 3 weeks.
Their storage temperature should not exceed 8 degrees.
It is best to store brined cheeses in salt brine. Its salinity should be from 16 to 18%.
Pickled cheeses are stored in enamel containers or in the same wooden barrels or kegs in which the pickling took place. The brine needs to be changed to fresh one every two to three weeks, this will extend the shelf life of the cheese.
Mozzarella and other brine cheeses are stored in brine
Mistake 1: Storage location
Of course, you won’t be able to create cheese cellar conditions at home, where cheese can be stored for months or even years. Sometimes even in the refrigerator it quickly loses its taste and appearance. Most often because they prefer to store it on the door or next to the freezer. In fact, this is where it deteriorates the fastest - it freezes, losing many useful substances, or begins to crumble due to temperature changes. After all, the optimal temperature for cheese is 6-8˚C. This usually happens in the vegetable department or on a shelf far from the freezer.
How to store soft cheeses
Soft cheeses include Camembert, Brie, and Limburg cheese. They usually have a soft crust, and in some varieties it has a moldy crust. For long-term storage, whole, uncut soft cheeses are left in the same forms in which they matured.
To store in the refrigerator, such cheeses are wrapped in special cheese paper and placed in a ceramic or glass container larger in volume than the portion of the product. This is necessary in order to ensure that the desired level of humidity is maintained.
Modern refrigerators have good ventilation systems to combat odors, but multi-channel ventilation reduces air humidity, which is harmful to cheese. A large container provides the cheese with a more stable microclimate than a cramped piece-sized package.
You can use parchment or wax paper instead of cheese paper.
There is another way - wrap the cheese in several layers of gauze and place it in an enamel bowl with a lid. The lid should not be airtight so that natural ventilation does not stop.
During storage, turn cheese with a white and washed rind twice a week. These cheeses may still be undergoing the ripening process, and turning them over will help ensure that the ripening process occurs evenly.
In the refrigerator at a temperature of 3–5 degrees, freshly prepared soft cheese with a white or washed rind can be stored for up to 4 weeks.
Soft cheeses with rind are stored in gauze or paper
Mistake 3: Excessive Humidity
Lack of proper packaging when storing cheese in the refrigerator is the reason for the appearance of mold on it. It’s easy to avoid this: after packaging, you can put a piece of sugar in the bowl with the cheese: it will absorb excess moisture. If the cheese is already moldy, the moldy top layer can be cut off and the rest of the cheese can be used for sauces or pizza. But it is worth remembering that this can only be done with hard cheeses - Parmesan or cheddar. Soft cheeses should be thrown away if mold appears.
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Storing hard cheeses
The name speaks for itself. Hard cheeses have a dense body that breaks easily. Examples of hard cheeses: Parmesan, cheddar, Kostroma, Swiss.
They are stored wrapped on the cut side with natural cloth, slightly moistened in lightly salted brine. The cheese is wrapped in foil or wax paper over the fabric. The cheese is then placed in a glass or ceramic container, which is placed on the bottom shelves of the refrigerator.
You can also use a lightweight storage option: wrap the cheese in a regular paper napkin and put it in a container. Each time after using cheese, the napkin must be changed and the container wiped dry.
A compromise packaging option could be a glass or enamel bowl covered with foil or a thick linen napkin. Place the cheese in it in parchment or cloth.
Hard cheeses are stored at temperatures from 0 to 5 degrees. If all requirements are met, this product will easily withstand storage for 4-5 weeks.
Hard cheeses are wrapped in parchment, cloth or wax paper for storage.
Freezing
You definitely won’t be able to store a large amount of cheese in the refrigerator, since it will begin to spoil within a week. But in order not to throw away a valuable product, you can simply freeze it.
To do this, you need to follow the rules and tips:
- You can freeze hard cheese in one piece or grate it for later use in cooking.
- Pack soft cheeses in a plastic bag or plastic container with a hermetically sealed lid. Vacuum packaging can also be used.
- Cheese should be stored in a compartment for vegetables, berries and other products that do not smell strongly, since it quickly takes on the surrounding aroma and loses its smell and taste.
- Be sure to label the cheese you freeze. Indicate its variety and freezing date to track the shelf life of the product.
- It is recommended to freeze processed cheese until opened in a hermetically sealed store-bought package.
During the freezing process, hard cheese loses its properties, including smell and taste, so you will not be able to use the product for consumption in its pure form and for slicing for a holiday table. In addition, when exposed to negative temperatures, it begins to crumble. However, you can still use it for cooking.
It is recommended to store cheese in the freezer for no longer than 4-6 months, after which it is not recommended to use the product even in cooking.
Storing semi-hard cheeses
Examples of semi-hard cheeses: Gouda, Colby, aged cachota. They are best wrapped in parchment or wax paper and placed in a container. A glass or ceramic mold is suitable; you can use a cheese pan with a glass domed lid. The container should not be sealed hermetically, otherwise the natural processes that continue in cheeses, especially homemade ones, are disrupted.
Store semi-hard cheeses at temperatures from +2 to +6 degrees for 2–3 weeks. If you can maintain the temperature at 0–1 degrees, then the period can be increased to 4 weeks.
Shelf life and storage conditions of various varieties
Depending on the density and preparation technology, different types of cheeses are classified. The difference lies in the taste and conditions required for each variety.
- Soft. The consistency is creamy, soft or curd-like. This type is not subject to additional processing. There are types with a crust. For soft fresh varieties, a temperature of 0-8 C is suitable. If the product is moldy, 0-6 C. Air humidity should be 70-85%. They are stored for about 5 days after release. Varieties in brine prefer temperatures up to 8C. Can be stored from a month to 2.5-3 months.
- Semi-solid. The consistency is also creamy, but dense. The ripening period and pressing technology distinguish these varieties from soft ones. The conditions are the same as for durum varieties.
- Solid. Cannot be cut. They are used mainly grated. Or served in pieces. Such cheeses are stored from a month to a year, at -4 - 0 C. The recommended air humidity is in the range of 85-90%.
- Smoked. The density is close to solid. The difference lies in the method of preparation and the taste of the final product. Film packaging will help preserve it for up to 4 months. Paraffin for about 2 months. The packaging must be dry. The presence of moisture indicates improper storage. The color of the product must be uniform. Storage temperature 2-6 C.
- Fused. Refers to a cheese product. Since the composition often includes vegetable fats. Quite unpretentious. Can be stored for about a year. The storage place should be dry, with good ventilation. Air humidity is no more than 90% and no less than 85%. Temperature -4 - 0 C.
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If the cheese was prepared independently, then it should be stored for no more than 3-4 days. Therefore, you should not make too large a quantity.
The data provided is generalized. Each individual variety has its own characteristics, which will determine the correct conditions.
Storing blue cheeses
These types of cheeses owe their mold veins to special fungi. In the refrigerator, these cultures will readily try to spread to other dairy products, so blue cheese should be packaged with special care. Roquefort, Gorgonzola and Dor Blue are stored in tightly closed containers, first wrapped in parchment. Glass jars with tightly sealed, airtight lids or containers are suitable for storage.
Every 2-3 days the cheese should be allowed to breathe. To do this, take it out, unwrap it and place it on a plate, leave it in the refrigerator for 30–40 minutes, then wrap it again in fresh parchment and put it in a container.
Blue cheeses cannot be stored for long. They require a storage temperature of −4 to +2 degrees and are stored for up to 3 weeks.
Blue cheeses are stored in tightly closed containers, periodically allowing the cheese to “breathe”
Why does cheese spoil and become moldy?
It is important to remember that this is a living and therefore perishable product. Deterioration occurs due to violation of storage conditions or as a result of “aging”. Lactic acid bacteria die at sub-zero temperatures, and pathogenic ones develop at high temperatures. Mold grows on a sweaty surface. And with a lack of moisture, the cheese dries out and cracks.
Fine:
- portioned pieces are properly packed in parchment;
- different varieties are kept separately;
- storage temperature 0…+6°;
- glassware is used.
Badly:
- the product is stored in torn original packaging;
- the brine in the container with cheese became covered with a film;
- the cheese remained on the table;
- the product was placed in a plastic container.
