It is hard to imagine life without cheese. Even the Greek poet Homer had Odysseus feasting on the milk-based product, and the holes in the cheese have prompted many a philosophical pondering. Despite our love for cheese, many people do not know how to store cheese correctly. But fret not, because today you will learn how!
BioFresh DrySafe: THE Fridge Compartment For Every Type Of Cheese
Liebherr’s BioFresh DrySafe is perfect for storing cheeses. With its low humidity and temperature of slightly above 0°C, this compartment is perfect for slowing the ripening process of your cheese and ensuring it can be enjoyed for longer. Semi-hard cheeses such Gouda or Leerdammer will keep fresh for several weeks.
Some types of cheese such as hard cheese or cream cheese are also suitable for freezing. At -18 °C, their shelf life can be increased by several months. If you intend to consume hard cheeses, such as Parmesan or alpine cheese varieties, immediately instead of keeping them, store them in the VarioBox of your Liebherr fridge instead.
Tip! Finely grating hard cheese before freezing makes it really easy to use afterwards. For example, it can simply be sprinkled on your pasta or casserole if required.
Mouldy Cheese: Is It Safe To Eat?
If mould does start to form on a piece of cheese, you don’t necessarily have to dispose of it right away. For example, if hard cheese goes mouldy, just cut away the affected area before consuming. However, soft cheese or cream cheese must be disposed of entirely if mould starts to grow.
By contrast, edible mould, as in the case of Camembert or Roquefort, is what gives cheese its specific flavour. While the milk is already inoculated with the mould cultures in the case of many types of white mould cheeses, with blue mould cheeses it’s the cheese curd which first comes into contact with the cultures. During the maturing process, the cheese is pierced with needles in order to feed in oxygen so that the blue edible mould thrives. These types of mould are delicacies and are intended for consumption.
Always Keep Cheese In Its Packaging
To prevent cheese from drying out, always keep it in its packaging. Various types of packaging are best depending on the type of cheese you want to store. For hard, semi-firm and firm cheeses such as Parmesan, Edam or Gouda, specific cheese paper is recommended. The film coating on the inside prevents direct contact with the air, while the paper on the outside allows oxygen needed for breathing to pass through. If you do not have cheese paper at home, try perforating cling wrap with a knife and wrap your cheese with it. In this past, these types of cheeses were also wrapped in a cloth soaked in salt water. The cloth was replaced every two to three days in order to maintain moisture.
Semi-hard cheese by contrast will keep for a particularly long time in wax paper or in reusable plastic boxes. However, you should make sure that condensation does not form in the packaging and that the cheese is able to breathe. Specialised cheese dishes, however, are also ideal for storage and these also prevent the smell of cheese from transferring over to other food.
Soft cheese such as Brie or Camembert is best kept in cheese paper while cream cheese such as Mascarpone, Feta, Quark or Ricotta are ideally left in their sales packaging. Plastic containers protect these types from drying out and from the effects of air.
How Should Cheese Be Served?
In order for cheese to properly develop its flavour, it should be taken out of the fridge and packaging 20 to 30 minutes before being consumed. The flavours unfold particularly well at room temperature. The exception to this are cream cheeses such as Quark. These do not need to acclimatise and should be used or consumed immediately. When serving cheese, boards made from spruce are best because the wood absorbs the moisture and is able to release it again if needed.
If you do not have a Liebherr fridge, it is time to invest in one with the BioFresh DrySafe! Check out our full range of appliances at home.liebherr.sg.