After opening the package, cheese continues to ripen and change its taste, so it should be handled carefully.
Food technologist Natalia Fomenko explained how to keep the product fresh, aromatic, and protected from mold.
Why Cheese Should Not Be Stored in Plastic
The most common mistake is leaving cheese in the factory plastic bag. Polyethylene retains moisture and does not allow air to pass through. Condensation forms, attracting microorganisms.
Moisture and lack of air circulation destroy the structure of the product. Cheese either "sweats" and becomes wet, or it dries out.
What Packaging to Choose for Cheese
Cheese needs to "breathe," so suitable options include:
- wax paper;
- parchment;
- foil.
If you store several types of cheese, wrap each one separately to prevent the smells from mixing, and place them on the middle shelf of the refrigerator.
How to "Drive Away" Mold
Natalia Fomenko suggested protecting cheese from mold using a popular life hack: place a little salt, a natural preservative, at the bottom of a glass container, and then place the cheese wrapped in paper on top.
In some cases, freezing helps. According to experts, freezing certain types is acceptable; however, it is important to understand that at low temperatures, the structure and taste of the product change.
After thawing, cheese loses some moisture, becoming more brittle and grainy. Therefore, it is advisable to freeze only those types that will not be harmed:
- hard and semi-hard (Parmesan, Cheddar, Gouda, Emmental);
- brined (Mozzarella, Suluguni, Bryndza).
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