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Cheese Storage tips

Thank you for buying some Evansdale cheese and we want you to enjoy the cheese experience as Evansdale cheese is an investment -- protect it..
here are some hints, tips and idea's on how to store our cheeses:

Do not be afraid of molds and When you see Blue, green, and even fuzzy mould on a rind these are usually perfectly fine, but shades of yellow or pink indicate spoilage and are best eaten quick (or given to the neighbour who has annoyed you), the ammonia smell is not some thing we usually enjoy here in n.z as much but the stronger and older French style cheeses can smell like this.

Ideally, cheese is never suffocated for long periods of time under plastic wrap as without any exposure to air this means your cheese can no longer gain oxygen, in short, it suffocates meaning soft cheeses become soggy and hard cheeses will dry out.

Refrigerators are too cold and dry to store cheese for long periods of time and as a fridge is unavoidable (unless you have your own cheese cave ).
Store cheese in drawer compartments, which are the warmest and moistest part of the fridge. Wrap cheese in wax paper or set on a plate and loosely cover with plastic wrap.

what should you wrap your cheese in?
We say cheese paper as This specialty item allows the cheese to breathe, but also protects it from drying out. If you don't want to invest in cheese paper, parchment paper works just fine as does wax paper.
To help your firmer cheeses retain moisture put them inside an open plastic bag after they are wrapped.
Very soft cheeses, such as ricotta or mozzerella, should be stored in its natural liquid in a plastic container

To freeze or not: in a word no as this It will muddle the flavor and texture

Milder cheeses are best stored separately from stronger cheeses
Blue cheeses should generally be stored on their own
a nice link on actually wrapping some cheeses
http://www.seriouseats.com/2010/02/instructions-a-guide-on-how-to-wrap-and-store-cheese.html

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