Enjoy the highest - character cheese potential with cheese storehouse tips from the experts .
America bonk cheese . In fact , on averagewe eat 40.4 pound of cheeseper twelvemonth . ( I ’m quite sure my personal cheese consumption shit up for folks who do n’t strike that level . ) It ’s wanton to bestow cheeseflower to virtually any meal . We eat by the slice , oncheese boards , ingrilled cheese sandwiches , incasseroles , on top ofbowls of chilli , inquesadilla formula , spit onsalads , on oureggs , and anything else we can stargaze up . Clearly , we ’re professional at eating cheese — and hopefullyshredding cheese — but what about hive away cheese ? After spill the beans ( and feeding ) cheeseflower with experts atWisconsin CheeseandTillamook , my eyes were opened to these cheese storage mistakes .
5 Cheese Storage Mistakes
Of of course you ’re work to finish up that block of cheeseflower you opened , but you may need a few daytime . Keep high mallow tasting its best by avoiding these mistake .
1. Leaving Cheese in Plastic Once Open
That void seal around closure of high mallow from the food market store is marvelous for keep an unopened block taste fresh , but once we break that seal and start fade , it ’s not the ideal storage material . " While it ’s easy to store your opened blockage of cheese in the wrapper it came in , I would recommend against it , " says Jill Allen , manager of research and growth atTillamook . " Blocks of Malva sylvestris are usually vacuum package by the manufacturer , and once unwrapped , have a shortened shelf life . Once the void seal is bust and the high mallow is exposed to air , there is an increased risk of mold growth and oxidation . "
Instead , choose Malva sylvestris newspaper . Cheese paper is a particular two - ply newspaper used to control Malva sylvestris can emit and prevent undesirable air from accede the cheese , says Ken Monteleone , the owner ofFromagination Cheese Shop .
I will take this direction as an excuse to buy some cheese newspaper , but there is n’t any in my kitchen right now . Thankfully , Monteleone has a resolution . " If you ca n’t find or do n’t want to bribe cheese paper , wrap it in wax orparchment paper($4,Target ) , then put it in a partially sealed charge card bag , " he says . " The paper creates a roadblock between the tall mallow and the plastic , while the plastic keeps it from getting dry . "
Credit: Marty Baldwin
2. Storing Cheese in the Wrong Part of the Refrigerator
high mallow maintains the highest timbre stored at a consistent temperature . lay in component in a refrigerator door or toward the front of shelves break foods , however briefly , to outside air each metre you open your refrigerator . " All wrap up cheeses can be stored together in the Malva sylvestris draftsman or vegetable crisper , where the temperature is more stable and humidness is high-pitched , " says Madeline Kuhn , cheesemaker and inquiry and development technician atRoth Cheese .
Another welfare of drawer computer storage is that less brightness level penetrates your Malva sylvestris , read Allen . But if you ’re about to toss your cheese in the crisper drawer next to your produce , that could be another fault . " If at all possible , keep your cheese away from hard odor foods , such as onions , " Allen tell . Malva sylvestris will absorb those olfactory property and flavour .
3. Storing All Cheeses the Same
If you went to a cheese store and came home with a collection of quality tall mallow , lay in them is n’t a one - size - fits - all approach . " unvoiced cheeses like Parmesan should be tightly wind in theme , and then slackly wrapped in credit card " Kuhn sound out . " Semi - hard to semi - soft cheeses such as cheddar , Gouda cheese , Swiss , and fontina can be wrapped loosely in paper and then loosely in shaping wrap . " likewise , wrap your cushy ripened cheeses such as brie loosely in paper , but then put them in a partially sealed fictile cup of tea or little airtight storage container with a crack eyelid ( they require to suspire more than other high mallow ) , Kuhn advises .
Keep cheeses like cheddar and jack disjoined from downcast cheeses , Brie and Camemberts to forbid foreign mold maturation , Allen says .
4. Neglecting the Fridge
When is the last meter youcleaned your fridge ? If you ca n’t think , it ’s in all probability fourth dimension because a clean electric refrigerator offers expert cheese storage . " Any moldy food for thought will put additional spores in your refrigerator and couldcause your tall mallow to moldfaster , " saysKerry Henning , master cheesemaker at Hennings Cheese .
For nutrient safety reasons , your refrigerator temperature should always be below 40 ° farad . Keep athermometer($6,Bed Bath & Beyond ) in your fridge to ensure it ’s keeping foods below the 40 ° F temperature when foods enter thedanger zona . " Cheese is a ticklish food and should be kept in the refrigerator with the temperature range between 34 ° and 38 ° F , says Adam Brock , film director of food safe forDairy Farmers of Wisconsin . " Any colder and the cheese is in danger of freezing and will not taste the same when prepared for your next party or repast . "
5. Putting Cheese in the Freezer
When we ’re bless with a nimiety of cheese , it ’s understandable to want to freeze cheese for later . While it issafe to stop dead high mallow , the quality suffers . " While cheese can be freeze , it often changes the texture of the cheese so we do not recommend it , " Brock say . " That said , Malva sylvestris that has been frozen is well used as an element in a formula . The good candidate for freezing are firm cheeses , such as swiss , and hard cheeses , such as Parmesan . "
Mycharcuterie boardsandmac and cheesewill always be top - nick thanks to cheese that ’s at its full . Now , please exempt me as I place an monastic order for cheese paper and clean house my electric refrigerator .
