6 true/false of cheese preservation
France is the country of 1000 cheeses! Dry paste, soft paste, fresh, each cheese has its particular characteristics, but also its conservation advice.
Discover here 6 true/false about the conservation of cheeses, and get out of the received ideas.
Fresh cheeses must be kept in the fridge. On the other hand, for dry cheeses, you can opt for storage in their packaging or under a bell jar at room temperature (provided you are not in a period of high heat!). This mode of preservation will allow you to keep it for a week to 10 days. If you want to keep it longer, the vegetable drawer of the refrigerator is recommended.
- I have to keep my cheese in a package.
TRUE Packaging is the secret to good preservation of your cheese. If only for questions of smells! The ideal is that your packaging adheres well to the cheese to prevent it from drying out. Except for whole cheeses, which benefit from being wrapped in their original paper, the best packaging remains waxed paper, lined with aluminum foil.
- I have to wrap the cheeses separately.
FAKE You can keep your cheeses in the same package, provided they are of the same type, and preferably when they are dry. Indeed, combining brie and tomme would be to take the risk of seeing the first stick to the second, or even giving it its own taste. The main thing is to avoid shocks and pressures: do not put them at the very bottom of the vegetable drawer!
- It is possible to freeze the cheese.
TRUE Again, it all depends on the type of cheese, but overall freezing has little or no effect on the taste and properties of the cheese. This is particularly the case for firm cheeses (Comté, Beaufort, Tomme, Gruyère), which can be frozen as they are or grated without any problem. If it is strongly discouraged to refreeze a thawed product, you can absolutely do so if it is cooked in the meantime. Your gratin with grated cheese can be refrozen once cooked.
- I have to throw away my cheese when mold appears.
FAKE The appearance of mold on my cheese means that it continues to mature. All you have to do is cut off the affected piece or simply scrape the surface with your knife. On the other hand, if the molds that appear are different from those of the cheese (rind appearance) or if an ammonia smell emerges from your cheese, we advise you to throw it away.
- Cheese keeps for a long time.
FAKE You can keep most of your cheeses for several weeks, but the quality and taste will be greatly altered. The ideal is to consume it within 2 to 10 days.
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Price
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