For sure at some point you have asked yourself which one is the best way to preserve the cheese in your house. Well, it depends on the type of cheese we are talking about.
To solve this problem we will divide the cheeses into three groups: fresh cheese, soft cheese and hard cheese.
Fresh cheese: this type of cheese has a short shelf life, so the best thing to do is to consume it in the next few days after its opening and keep it always refrigerated. The refrigeration is essential for this type of products.
You can keep this kind of cheese inside a tupperware with a piece of paper under the cheese. This way the paper will absorb the serum that the cheese releases naturally. It’s important to change the wet paper to avoid the smell that fermentation produces. This kind of cheese is often presented in packaging but even those need to be refrigerated, and once opened, consumed in short term to avoid the oxidation or the mold growth. These cheeses are ideal for all kind of dishes, like snacks, salads or even cakes.
Soft or cream cheese: it has a longer shelf life than the fresh cheese but it’s better to consume it as soon as possible to taste its freshness and juiciness. As time goes by this cheese starts to lose the characteristic creaminess and starts to produce ammonic smells.
It’s better to wrap them with transparent paper, firmly attached to the cheese and put it into a case or in its original package. If you don’t have this kind of package you can put it into a tupperware and then put it into the fridge taking care that is perfectly closed to avoid the entrance of air in it, which would make the mold grow.
Our torta of cheese “Caprichos de la Pastora” must be preserved refrigerated having the caution of taking it out the fridge 1 hour and a half before consuming it for its better tasting. If you forget to take it out you can put it in the microwave for a few seconds. If you don’t finish the torta you need to wrap it with transparent or aluminium paper to avoid the entrance of air.
Hard paste cheese, as P.O.D. Zamorano Cheese: easy handling, but it’s important to know a couple of things. Among this kind of cheese there is one, the soft cheese, which is important to keep refrigerated because of its high water content. This cheese is well preserved wrapped with a transparent paper that isolates it from the outside. The same as this cheese, others like Tetilla, Gouda or Cheddar are perfectly protected only with a transparent paper.
Of course, after a few days on the fridge, the surface that doesn’t have rind will grow mold but the only thing that should be done is to peal this face, scrape it with a knife or even clean it with a wet cloth. If besides this you add some olive oil on this surface it will help remove the mold and increase the durability.
The mold that grows in the cheese is not harmful, it grows on the surface, fed by the cheese nutrients and humidity.
The hardest cheese doesn’t need to be refrigerated because the humidity conditions of the product make its conservation easier. These are the matured, old and of course, aged ones. It’s recommended to put a piece of hard bread by the cheese so it can absorb the humidity and thus avoid the mold growth in the cheese. The most efficient way to preserve this kind of cheese are the Clay Cheese Dishes.
These clay cheese dishes keep the temperature within them, lasting the cheese life. If you don’t have cheese dishes made of clay there are other materials that will do either.
In La Antigua de Fuentesaúco we know the needs of our products so we have clay cheese dishes shaped as pigeon house which are perfect for the cheese conservation.
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