New York Times food safety experts agree that the best way to store cheese is to wrap it in butter/cheese paper, which is an opaque paper coated with a thin layer of wax. It is suitable for all cheeses except fresh, such as ricotta, feta and mozzarella. They should remain in their original packaging, liquid or brine.
However, cheeses that we buy cut into pieces and wrapped in plastic packages or cling film are recommended to be re-wrapped in cheese paper if you want them to taste good for longer. In this way, the cheese can be stored even for several weeks – its taste and quality will hardly change. If you can’t buy cheese/butter paper, wrap the cheese in parchment or parchment paper and then place it in an easily sealed container or plastic bag.
Well-sealed glass or plastic containers will also be suitable for short-term storage – you can keep the cheese in them while it is cool and moist. Because cheese needs air and moisture to keep longer.
However, note that for softer cheeses such as Breeyou should occasionally open the container to ventilate it – this way you will avoid the formation of condensation and unpleasant odors.
It is best to store cheese in the special cheese drawers of the refrigerator – they provide the necessary moist and cool microclimate. However, it is not recommended to store soft cheeses and intensely flavored cheeses in the same container or even in the same drawer. Also, cheeses of the same flavor intensity should not be kept close together – then mold will appear faster.
Before serving, so that the taste and aromas of the cheese open up better, experts recommend removing it from the refrigerator for at least 30 minutes, but preferably even a couple of hours before. The aroma of the cheese will become richer and the texture softer in room temperature. Many in France Camembert the rolls are placed on the refrigerator, where it is warmer, and not inside, they say New York Times cheese experts. However, then it’s a whole mess. Sliced cheese is safer to store in the refrigerator.
If you are not going to eat the cheese fresh, but to grate it and add it to sauces, then it is not necessary to keep it at room temperature beforehand.
If there is no other way out, the cheese can also be frozen. However, after thawing, the taste of the cheese will not be the same as before – it will be dull, and once frozen, the structure of the cheese also changes – it can be fine-grained, like sandy. The exceptions are some soft, unripened cheeses, such as soft goat cheese and mozzarella, which can be successfully frozen for a few months.
Source: www.diena.lv
