Facts About Cheese Do you love cheese, why else would you be here? Exactly, who doesn’t love cheese? Cheese is an excellent ingredient lending a rich experience any a delicious dish. We cheese lovers also enjoy cheese in its raw natural form. The many varieties and flavors lend adventure and satisfaction to many a happy taste bud. A good knowledge of buying and storing quality cheese is an important practice to provide the best of cheese, the amazing ingredient!
When buying cheese aim to buy a good fresh quality cheese. Before you buy cheese sample it looking for a smooth, non buttery flavor. If tasting is not an option, let your eyes test the cheese for you. Survey the wrapper; avoid a sticky and wet wrapper that’s reduced from the size of the rind.
Unripe Soft Cheese – When buying unripe soft cheese such as cream cheese, or Neufchatel, ricotta or cottage cheese look for the date on the package and pick the freshest of the lot.
Semi Firm Cheese – Semi Firm cheese as in; Mozzarella, Swiss, or Monterrey Jack should look moist, not cracked or dry.
Blue or Green Veined Cheese – When buying cheese with a blue or green vein as in; blue or Roquefort, avoid any cheese with browning near the veins.
After buying fresh cut cheese, always re-wrap it. Re-wrap the cheese tightly in plastic wrap to prevent it from drying out. Keeping air out and away from cheese will prolong the storage life.
Strong smelling cheese should be stored in a plastic container with a tight lid to prevent the aroma of the cheese from affecting other foods. When it comes to chilling cheese, be careful to store cheese in the coldest section of the refrigerator. Fresh, unripe cheese should be used soon after it’s purchased, but both processed and natural cheese will remain fresh for several months if wrapped well and refrigerated.
Cheese will mold as it’s stored; slice off the mold, in addition to a generous portion of the underlying cheese to reveal the remaining cheese which should be safe for eating.
Freezing Cheese? Yes You Can!
Although frozen cheese may not be desirable as an appetizer, it can be used for casseroles and as a topping. Harder varieties of cheese may be frozen, but will end up drier and crumblier than before.
Freeze Cheese – Unopened hard and semi hard cheese can be frozen for up to two months. If the original package has been opened, re-wrap the cheese tightly and freeze for up to six weeks. Cut cheese into 1 inch thick pieces, wrap tightly in a plastic wrap to keep moisture in and air out.
Thaw Cheese – To thaw cheese, remove it from the freezer, and refrigerate for 24 hours. Plan to use frozen cheese soon after it thaws.
Note – Soft and soft cured cheese do not freeze well as they become crumbly and break down in texture far too much for the effort.
