What is the shelf life of Adyghe cheese, and how should it be stored correctly?

Adyghe cheese is an unripe cheese, so its shelf life is always shorter than that of hard varieties. Careful observance of storage conditions is also an important factor in enjoying the unique taste of a dairy product.

It is important to know some ways to help prolong the freshness of cheese. We’ll talk about storing Adyghe cheese in the article.

How long is it stored?

Adyghe cheese is prepared quickly. Contains only milk, whey and salt. The presence of other components should alert you. The taste is rather reminiscent of pressed cottage cheese.

Adyghe cheese can be used for 1 to 60 days. The specific time depends on several indicators:

• production technologies;
• storage conditions;
• packaging.

The manufacturer is required to indicate on the packaging the expiration date and storage conditions of the product.

In a vacuum

The cheese stays fresh for maximum time in vacuum packaging. At home, this requirement is very difficult to reproduce..

In any case, air will get inside. You can use containers with lids and ziplock bags, but they won't last long. Maximum up to 3 days.

Ideal conditions are maintained in production during preparation and during storage, so the cheese stays fresh there longer.The modern process is so automated that a person doesn't even touch the product.

Thanks to this, it is possible to set longer shelf life for perishable products - up to 60 days. If the period is longer, this may mean the presence of preservatives and stabilizers in the composition.

Open container

After opening the packaging, the industrial container must be stored for the entire shelf life, or the product must be consumed within several days. As a rule, this is a period of up to 3 days. The manufacturer is responsible for the information on the packaging.

Homemade Adyghe cheese has a short shelf life. As a rule, this is 1-3 days. The short period is explained by the fact that:

1. Only natural ingredients are used in preparation.
2. It is impossible to create a completely sealed package.
3. It is difficult to maintain the necessary hygienic conditions.

To keep cheese fresh longer in open packaging, you need to bring the storage conditions closer to ideal.

Terms and rules

The benefits and high taste of the product are ensured by strict adherence to the preparation technology, storage conditions and rules. In a warm room, the cheese will become unedible within a day. The hotter, the faster.

Product "loves":

• cleanliness;
• darkness;
• cold;
• humidity.

By creating the right conditions, you can be sure that the cheese will stay fresh longer.

In a refrigerator

Adyghe cheese should be stored at low temperatures. The optimal place is the refrigerator. Today it is difficult to find a family that does not have this miracle unit.

But if this happens, it is permissible to keep the product in places where the temperature is from 0 to 8 degrees. Typically this is:

• cellar,
• balcony,
• pantry,
• veranda.

Industrial cheese is simply placed on the shelf where it is coldest and stored for as long as the manufacturer indicated on the packaging. It is not recommended to store in refrigerator doors, as there are constant temperature changes due to frequent openings. It is better to choose a place closer to the back wall and freezer.

In brine

Brine increases the shelf life of cheese from several days to several weeks. For it you need:

1. 1.5 liters of water.
2. 0.5 cups sugar.
3. 1 glass of coarse salt without iodine.

There are several options for how to prepare it:

• Boil the brine until the salt and sugar are completely dissolved;
• cool;
• cut the cheese into large pieces;
• put into jars or other containers;
• pour cold brine over the cheese;
• You can put pressure so that all the cheese is in the brine. Otherwise, mold will form;
• close the lid tightly;
• put in the refrigerator or other cool, dark place.

Preparation of brine for storing Adyghe cheese - in the video:

Freezing

Freezing Adyghe cheese is a controversial issue. On the one hand, this way you can extend freshness up to 2-3 months. On the other hand, the product loses its consistency and some of its taste, but its beneficial properties remain.

If it is impossible to consume the available amount of cheese in the near future, it can be frozen. However After defrosting, it is better to use it as an ingredient for cooking.

How to keep home?

Homemade products are the most susceptible to spoilage. To avoid this, Several storage considerations should be taken into account:

1. Look only for cold places. If it is difficult to find them in the house, you can create them artificially: wrap them in a cloth soaked in a cold saline solution, place the container with cheese in a bowl of cold water and change it after heating.
2. In the refrigerator, you need to put the product in the coldest place with a constant temperature.
3. Before placing in the refrigerator, wrap in clean, wet gauze folded in 3-4 layers. Wash the gauze regularly in cold water and wrap it again.
4. There should be no strong-smelling foods nearby; cheese quickly absorbs foreign odors.
5. Sealed packaging. Any container with a tight lid is suitable for this. You can put a piece of sugar in the container; it will absorb excess moisture.
6. Excess cheese can be smoked, which will extend freshness for an additional month.
7. The product at the end of its expiration date can be used for baking, salads and other dishes.
8. Choose only dark places. Avoid direct sunlight. The cheese under them will spoil in a matter of hours.
9. Cuts have a shorter shelf life than a whole piece.
10. Humidity. The indicator should be around 80%;
11. Freeze the product only as a last resort.

By following these simple rules, you can be confident in the quality and benefits of the curd product.However, it is not a fact that the use of additional measures will save the cheese from spoilage. Associated factors also play an important role here.

Signs of damage

You need to purchase Adyghe cheese with great care. This must be a proven manufacturer, be it a large enterprise or a private farm.

You can identify spoiled cheese by several signs. Among them:

• rotten smell;
• yellow spots on the surface;
• mold;
• dryness, crust;
• presence of mucus;
• crumbles excessively when slicing.

The fresh product has a pleasant fermented milk aroma. The color depends on the fat content of the milk used in the recipe. Experts recommend taking milk with 3.2-3.4% fat content. The shade can be white, cream or yellowish. The structure of the cheese should be dense and elastic. The surface is wet.

The surface of the cheese should clearly display the pattern of the wicker basket into which the product is placed after heating. If there is no pattern, it means the cooking technology was not followed. It is better not to buy such a product. It is better to buy from one manufacturer who has already been checked for integrity and honesty.

Conclusion

Adyghe cheese is a natural, healthy product in the diet of adults and children. Homemade varieties have the shortest shelf life, but there are several ways to briefly prolong freshness.

Industrial types, thanks to vacuum packaging, are able to maintain shelf life for a longer time. Products with signs of spoilage are strictly prohibited from being eaten..