Keeping cheese can be delicate. Bad smells, altered taste, rubber texture … As many inconveniences that it is however easy to avoid with these tips.
Who has never been embarrassed or disgusted by the smell of a contaminating cheese all the refrigerator? Or disappointed by discovering the rubber texture of his favorite camembert left for too long in the open air? The conservation of cheese is not always a long, quiet river …
However, some professionals of professionals are enough to avoid many disappointments. Let’s start with the evidence: in the majority of cases, cheese can be preserved better and longer in the fridge, between 6 and 8 ° C ideally. But beware, there is no question of leaving him in direct contact with the cold and drying up of the refrigerator, at the risk of seeing him lose all his humidity and diffuse his strongest aromas! You may trigger a family conflict if the Fumet of your favorite Roquefort has won the whole fridge and “contaminated” the dessert cream of your youngest or the dish cooked by your dear and tender.
The solution? The packaging of course. Avoid plastic films or plastic packaging at supermarkets at all costs. Instead, keep the cheese paper preciously, much more effective than plastic film or aluminum to maintain the optimal humidity rate. Carefully wrap your cheese before placing it in the vegetable trap.
Fresh but not too much, it’s the best place to keep your cheese! The nearby vegetables and fruits will release a slight humidity, conducive to the preservation of flavors. If you do not have paper from cheese maker or butcher, you can replace it effectively with pulled papir. If you lack space to store them all or accumulate the trained formages, the hermetic glass boxes are also recommended. They will be perfect for protecting the remains of a cheese tray, putting each variety back in its original packaging.
In the absence of fridge, some dry cheeses such as parmesan or county will be satisfied with storage at room temperature for a week to ten days maximum, avoiding heat. The conservation time will vary depending on the type of cheese, from 2 weeks maximum for fresh pasta and fresh cow, sheep or goat cheeses, at 4-10 months for hard pasta, passing through 1 to 3 weeks for soft pasta and 5 to 7 weeks for firm pasta.
Remember to take out your cheeses for about 30 minutes before tasting so that their aromas are optimally expressed around 17-18 ° C. Finally the last tip if you have leftovers, freezing! It is possible without problem for most emmental or county hard pasta and soft pasta like camembert.