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Storing your Cheese
The best way to store your cheeses would be inside a cave or
cellar,
so when this is not possible you’re trying for a cave-like
conditions.
Store your cheeses in the warmest parts of your refrigerator
(between 35 and 40 °F) away from the fan, like in the vegetable
drawer which is not entirely as cold as the rest of the refrigerator.
As a general rule, the harder the cheese, the longer it will last, they
will generally keep for several months, but many types of natural
cheeses will continue to ripen, no matter how they are stored,
therefore they should be consumed ASAP. As for the soft cheeses
you better keep them not longer than three weeks after opening,
always taking into account the "best before" date. On top of that,
consider that large pieces of cheese will last longer than the small
ones.
If your cheese comes in the original Selected Cheese wrap, leave
it that way. It is specially made to allow the cheese to breathe and
keep the moisture balance.
If you have to wrap your cheese in another material other than the
original one, do not wrap it in conventional non-porous materials as
they suffocate the cheeses and accelerate the growth of surface
molds. Also note that cheeses must be individually wrapped.
Blue cheeses should be wrapped in foil before placing in a bag or
any container that will ensure no aroma leakage.
Soft and Semi hard cheeses should be wrapped in waxed paper or
parchment paper.
Hard cheeses can also be wrapped in waxed or parchment paper
but you can leave the rind unwrapped in order to allow the cheese
breathing.
RESOURCES
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