Correct temperature:
The cheese should be stored in the cold, that is, either in the basement or in the refrigerator at a temperature of 4-120s. If you keep the cheese warm, it will begin to “sweat”, this means that it will perform small droplets of fat, and the cheese will dry and become tough. If the cheese is stored at a very low temperature, for example, in the freezer, it will lose its aroma.
Tip: Cheese will reveal its aroma as much as possible, if before serving about half an hour, hold it at room temperature, but at the same time necessarily in the package that protects from the air.
Correct packaging:
Correct packaging should not let the cheese dry out or become wet. Pieces of cheese are best packed separately in a plastic film. Tip: In order for the cheese to breathe and retains its aroma, make a pair of small holes in the film with a needle.
Soft cheese should remain moist, so it must be packaged in wet linen or cotton towel and store in the refrigerator. Attention: a towel must be changed every day so that the cheese is not dry.
Sino cheese, on the contrary, must be stored in a well -closed plastic box, so it will not dry. Tip: Put the paper used for lining for baked products for cheese. She absorbs the emerging moisture. The paper should change every day, otherwise the cheese can swell and harmful mold forms and forms.
How long the cheese is stored?
The shelf life depends on the degree of its maturity and the content of water in it. The rule is: the more restrained the cheese and the less water in it, the longer it is stored.
Sliced cheese is not stored as long as cheese with a piece. The first dries quickly.
Parmesan or Gauda with proper storage remain fresh up to 2 weeks.
Soft and semi-hard cheeses are not stored for more than 1 week, sly cheese loses its aroma after 3-5 days.
Unrealistic cheese spoils especially quickly: after opening, it is stored only 5-7 days, and if you keep it warm, the mold is formed the very next day.