Cheese is considered a perishable product. Like most dairy products, it is recommended to store it in the refrigerator. If stored improperly, cheese may begin to dry out, become covered with plaque or mold, crumble, and lose taste and aroma.
Questions and Answers How long can opened ketchup be stored? The shelf life of a specific name of cheese is set by the manufacturer in accordance with SanPiN 2.3.2.1324-03. The safety and taste of the product are affected by the date of manufacture, storage temperature, humidity, cheese hardness, presence of crust and other factors. Cheeses produced using different technologies have different shelf life.
How to store cheese in the refrigerator to prevent it from molding?
If stored improperly, the product dries out or becomes moldy, loses its taste and aroma, and becomes unsuitable for food.
Optimal conditions for fermented milk products:
- It is necessary to maintain the temperature within 3-8 °C. Too low a temperature will destroy beneficial microorganisms and change the structure of the product, while an increased temperature will cause the growth of microbes harmful to health.
- It is important to ensure a humidity level of about 90%. At a lower value, the cheese dries out and becomes chapped, and in too humid conditions it becomes moldy.
- The storage location should prevent temperature changes of even a few degrees , so you should not place the product in the refrigerator door or on the shelf under the freezer. The best options are the bottom shelf or drawers for vegetables and fruits.
The product must be kept packaged. The best options are parchment paper, cling film, glass or ceramic dishes.
Advice! Different varieties have specific content characteristics. It is prohibited to store different types of product together.
Rules for storing hard cheeses
Solid types can be stored in the refrigerator for up to 14 days, so there is no point in stocking up. The optimal amount is considered to be the amount that will be eaten in the coming days.
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Basic conditions of detention:
- temperature from +3 to +7 °C,
- humidity more than 85%,
- packaging made of parchment or cling film.
Check the product periodically for mold. If you find it, carefully cut off the spoiled areas, then repack it. This will prevent the growth of harmful microorganisms.
Products made from durum varieties absorb the odors of other products, so it is recommended not to store them together with smoked meats or fish products. Before use, remove from the refrigerator and leave for half an hour. During this time, unpleasant odors will evaporate.
Rules for storing soft cheeses
Soft types require more attention, as they quickly deteriorate and can even harm your health.
The maximum shelf life is no more than 3 days. After opening the package, the cheese should be consumed within a couple of days. Afterwards, harmful microorganisms begin to multiply in it. Cleaning mold from the surface will not help because the pathogens spread throughout the product.
Once opened, soft varieties dry out quickly, so be sure to pack them. Parchment paper, cling film or enamel dishes will do.
Soft cheeses can easily withstand low temperatures. Under conditions from -2 to -4 °C they are stored for up to a month, and at temperatures from +3 to +8 °C only up to 3 days.
How to keep blue cheeses in the refrigerator?
For products with mold, the tightness of the packaging is important, since mold easily spreads to products located nearby. The best option is an airtight plastic container.
Such varieties are prohibited from freezing, so it is wise to purchase enough product for a couple of meals, then you don’t have to put it in the refrigerator at all. It will be in its original packaging, covered with paper.
Homemade or processed cheeses - storage conditions in the refrigerator
Products prepared at home have a short shelf life. They require keeping in glass or enamel containers. They must be consumed within 2-3 days.
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Homemade products can be frozen. They are cut into small pieces and placed in the freezer in individual bags.
Melted varieties in original packaging can be stored for a very long time. Once opened, they should be consumed within 3-4 days. Afterwards, pathogenic microorganisms that can cause food poisoning begin to multiply in the product.
Storage temperature and conditions for suluguni
Suluguni is a type of pickled cheese. It is recommended to store it in saline solution. Place the suluguni in a glass or enamel container and fill it with brine. The solution is prepared in the proportion of 200 g of table salt per 1 liter of water.
If the brine is too salty, then before eating the piece should be soaked in milk or water at room temperature. Do not rinse with hot water, otherwise the product will melt and all the beneficial substances will evaporate.
How to store smoked cheese
Smoked products are produced in the form of a braid. The optimal storage temperature is considered to be 0+4 °C, humidity 85%.
In original vacuum packaging, the product can be stored for up to 75 days. Once opened, it must be consumed within a week and must be stored in its packaged form.
What determines the shelf life?
The safety of the product is affected by:
- integrity of original packaging;
- humidity and temperature at the storage location;
- integrity of the cheese head;
- quality of materials for making cheese shells;
- microbiological indicators.
A product in undamaged primary packaging, subject to storage conditions, retains its properties the longest. Violation of the integrity of the cheese head includes packaging and slicing. It is recommended to cut before use.
The casing must be made of materials approved for contact with food. Cheese in paraffin is stored in the refrigerator for 30 days longer than its counterpart in polymer packaging. The product must be stored under conditions that prevent microbial contamination of the product.
The cheese is dried out or moldy, can it be used?
Even in cool conditions, mold can form. This is the result of the activity of fungi. On hard varieties, spoiled areas are cut off, the remaining part can be safely eaten.
If mold appears on any of the other types, it is better to throw away the entire piece because it is completely contaminated.
A dried product can be easily saved. The product is placed in a bowl and filled with milk. Warm up if necessary. After an hour, the product will become soft again.
At home
Storing cheese at home does not allow you to maximize its freshness without special equipment or premises. Therefore, the volume of the delicacy must be calculated so that it is consumed within 1-2 weeks. In a private house, you can place the product in a pantry or cellar, but room temperature is not suitable, the permissible range is 0 ... + 10 0 C with a humidity of 85-90%, taking into account the variety. To prevent drying out, you need a special container for storing cheese, which can replace cheese bags or a budget option - a pan with a cotton rag that absorbs excess moisture.
A warm environment is critical for fermented milk products; it promotes the rapid development of mold and microorganisms. The best way to preserve fresh delicacy is in the refrigerator.
Which varieties should not be stored together?
It is forbidden to keep different species together, because each has a unique smell and taste, and is also easily saturated with foreign odors.
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Each type must be stored in individual packaging. This will prevent the absorption of odors from neighboring dishes and will not allow other products to be saturated with their smell.
How to save?
Cheese is a unique, living product; it is constantly undergoing a process of development, but it reaches the sales counter already ripe, and sometimes even overripe .
This, first of all, affects its taste - the cheese becomes overly spicy, and sometimes acquires a rancid taste.
In addition, this delicacy “loves” to absorb foreign odors , so it is better to store it separately, wrapped in foil or, in extreme cases, in cling film.
The storage periods and conditions for different types of cheese differ , but absolutely all of them suffer from temperature fluctuations and changes in relative humidity.
Storage temperature
At lower temperatures and during freezing , the cheese loses its shape or begins to crumble and separate. In addition, its specific taste properties are distorted.
At temperatures above 10-15°C, the consistency (structure) and taste of the dairy product changes and the progressive growth of pathogenic microorganisms .
Cheeses have long held a place of honor , and the culinary potential of this product cannot be exhausted.
It is distributed everywhere, and from the abundance of assortment on the counter, you can be confused as to which variety or type to give preference to .
Any buyer strives to buy fresh, high-quality and tasty cheese.
To find one, you need to “get acquainted” with the desired product, and it is advisable to do this at the selection stage , so as not to make a mistake with the purchase.
When choosing cheese on the counter, first of all, you should pay attention to how fresh it is and how much time it has left to “live”, i.e. for its expiration dates.
Can it be frozen?
Cheese can be frozen. In this form it can be stored for up to six months. Only hard varieties can be subjected to long-term freezing, while soft varieties can be frozen for a period of no more than a month.
You can freeze cheese either in whole pieces or in small portions or in grated form. Cling film, parchment or a plastic container are suitable for packaging.
It is important to remember that after freezing the taste of the product deteriorates , so it should not be consumed fresh.
Can it be frozen?
It happens that there is a lot of cheese, and you simply cannot eat it within the 10 days allowed for storage. It can be frozen in the freezer in several ways:
- Can be frozen in large pieces . To do this, you need to wrap it in foil.
- You can grate the cheese and then use it for casseroles and pizza. To prevent the crumbs from sticking together, they need to be sprinkled with flour and shaken several times during the freezing process.
- If you plan to use frozen cheese for hot sandwiches, then the cheese slices (each separately) must be wrapped in foil .
Only hard and semi-hard cheeses can be frozen. Such a product can only be stored in the freezer for six months, after which it will dry out.
GOST must ensure the safety of cheeses. Its sections provide a classification of cheeses, indicate requirements for quality, labeling, safety, transportation and storage of the product.
- Shelf life: 7 months
- Shelf life: 7 months
- Shelf life in the refrigerator: not specified
- Freezer life: not specified
How long can you store without refrigeration?
Cheeses are kept in cool conditions. But there are ways to help preserve the beneficial qualities of the product for 7 days in the open air without refrigeration equipment:
- Soak a cotton towel in the brine and wrap the piece. Place in a dark place. Every day, additionally moisten the fabric with brine. Salt will prevent the proliferation of harmful microorganisms, moisture will protect against drying out.
- Wrap the piece in parchment paper and place in an airtight container. Place in a bucket of ice water and press down with a weight.
Important! These methods are only suitable for durum varieties.
In production
The product can be stored in cellars, pipe- or air-cooled chambers, taking into account the required environment, packaging, and packaging. Varieties with insufficient or weak crust are peeled, washed, dried and coated with paraffin. Climatic parameters in production determine the required shelf life of cheese and its maturity. In case of insufficient ripening, the temperature range should be +4...+8 0 C with a humidity of 75-90%.
Only ripe product is suitable for stockpiling. The permissible temperature is -4 0 C, at which microbiological processes on the crust slow down, drying is reduced, and over-ripening is delayed.
The process of long-term savings requires systematic monitoring of product quality. At positive temperatures, inspection is carried out every 7-10 days.
Fridge
Storing cheese in the refrigerator allows you to maximize its freshness, since large temperature changes are harmful to the product, the recommended range is +6...+8 0 C, humidity 85-90%. The ideal place is the lower part near the vegetable chambers. Wrap the product in wax paper, this will prevent the aroma from escaping, but at the same time provide air access.
Recommendations
Some tips will help you preserve cheese longer without losing its properties or deteriorating its taste:
- It is recommended to avoid sudden changes in temperature;
- Before serving, it is recommended to first remove the product from the refrigerator. Thanks to this, the taste and aroma will be more natural. 40-50 minutes of being out of the refrigerator is enough;
- It is advisable to store it in one piece. And cut immediately before use;
- If the cheese is in a plastic bag, you can also put a piece of sugar there. This will help protect against mold;
- You can protect the product from drying out as follows: soak a napkin with a solution of salt water. Squeeze it well so that it remains just damp and the water does not drain. Wrap the product. Then store in the refrigerator. There is no need to additionally pack it in a bag;
- During storage, the product should be protected from foreign food odors. He can absorb them into himself;
- Large pieces of cheese last longer;
- If you bought sliced cheese, you need to change the packaging film after each use;
- You should not store different varieties in the same package;
- It is recommended to open the manufacturer's packaging immediately before use;
- Fluctuations in temperature and humidity are the most common cause of spoilage;
- When a product changes its original color, the surface becomes sticky or becomes covered with mucus, it means it is spoiled. You can't eat this kind of cheese.
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These simple rules will allow you to enjoy the taste for as long as possible.
Deadlines by type
factors influence the determination of the shelf life of cheese :
- composition of the product;
- humidity of the product itself;
- the amount of salt it contains;
- the presence or absence of a shell on it.
For cheeses, it is recommended to maintain humidity in storage areas at a level of 85-92% . Extremes of indicators negatively affect the quality of cheese. Thus, very low humidity leads to drying out , and high humidity contributes to deterioration in taste, rotting and spoilage.
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Labeling of consumer packaging
Labeling of consumer packaging must contain the following information:
Do you use expired food for cooking at home?
Yes, the main thing is to process it if it is meat or expired kefir for pancakes.
27.29%
No, it is very dangerous and not useful.
35.46%
If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.
37.25%
Voted: 2411
· name of processed cheese. The name of the processed cheese must be established in the technical documents. Processed cheese may have the name of a similar semi-hard cheese, provided that the weight of this semi-hard cheese is at least 75% of the weight of the cheeses used in the recipe;
· mass fraction of fat in dry matter as a percentage;
· name and location of the manufacturer (address, including the country and (or) place of origin of the product) and an organization registered in the territory of the Customs Union, authorized by the manufacturer to accept claims regarding milk and dairy products from consumers in the territory of the Customs Union;
· trademark (trademark) (if there is a trademark);
· information on confirmation of conformity;
· bar identification code;
· method of preparation and consumption (for dry processed cheeses);
· designation of the document in accordance with which the product is manufactured and can be identified;
· a single mark for the circulation of products on the market of the member states of the Customs Union.
The date of manufacture and date of packaging may be applied with a composter or a stamp, or a marker, or in another way that ensures its clear reading [2].
Information for the consumer is presented directly with the product on the consumer packaging, label, insert sheet in accordance with the requirements: TR CU 022/2011. Food products in terms of their labeling.
Labeling of consumer packaging must contain the following information:
