Cheese is a universal product - a slice of this delicacy is equally suitable for a morning sandwich and for a delicious evening snack. Since the useful qualities of cheese are due to the presence of living microorganisms in it, it is necessary to store this product under special conditions.
Pick your recipe
You will need
- - parchment paper;
- - foil;
- - plastic bag;
- - container;
- - linen or cotton fabric;
- - salt.
Instruction manual
1
You should not keep large stocks of cheese at home, it is better to purchase it as necessary in the amount that you can eat in a few days. In extreme cases, it can be stored for a rather long time in the freezer. To do this, place a piece of cheese in a plastic bag and put on it the date of freezing. After thawing, such a product will not lose its taste, but will crumble. Therefore, it is better to heat it by adding to the soup or to the filling for pizza.
2
Wrap small pieces of hard cheese for long-term storage in parchment paper or foil, place in a clean plastic bag and put in a special cheese box. If there is no cheese bowl, 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”. After that, place the dishes on the bottom shelf of the refrigerator. Cheese absorbs extraneous aromas very quickly, therefore, products with a sharp, specific smell should not be kept next to it.
3
If you need to keep hard cheese without a refrigerator, you can wrap it in a cloth soaked with saline (it is better to take a linen or thick cotton towel) and put it in a dark, cool place. In this case, you need to be very careful and make sure that mold does not appear.
4
Pickled cheeses (suluguni, feta cheese, feta) can be stored for 2-3 months, provided that they are purchased with brine. 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, pickled cheeses can be briefly soaked in milk at room temperature. This will save the product from excess salt and significantly improve its taste.