The ideal environment, or how to organize cheese storage in the cellar

Cheese is a product that requires certain conditions during long-term storage.

It retains its qualities best if stored at a humidity of 80-85% and at a temperature of 10-15 degrees. And these are the natural conditions of ordinary cellars and basements.

We will talk about storing cheese in the cellar and basement in the article.

During ripening

During the ripening period, the cheese acquires properties characteristic of its variety - taste, aroma, density, color. Therefore, it is very important that the maturation process (refining) takes place without disrupting the technology.

If you place ripening cheese in the refrigerator, it will not have enough moisture. In modern refrigerators with humidity control, it reaches only 40%. Under such conditions, the cheese will turn out overdried.

The temperature in the refrigerator can be adjusted, but then it will be too high for other foods. All this means that cheese should not ripen in the refrigerator, but in a cellar or basement.

Advantages

The finished ripened cheese has all the properties necessary for its variety. But in natural cheeses, the fermentation processes do not stop, that is, it is a living, “breathing” product. If you leave the cheese in conditions acceptable for ripening, that is, store it in a basement or cellar, it will continue to ripen.

Gradually it will become denser, fattier and saltier.. Of course, each type of cheese has its own shelf life, beyond which it cannot be stored even in a cellar or basement.But under these conditions, the cheese retains its original taste and aroma much longer, and even increases their brightness and severity.

Of course, you can also store cheese in the refrigerator. But not for long, since low humidity and low temperature lead to the destruction of all bacteria that make cheese valuable as a food product. Without bacteria, cheese becomes dry, it loses its aroma, taste quality decreases, and mold can form on the surface.

If the house has a cellar or basement equipped for storing food, it is better to store cheese there. In this case, you can buy whole cheeses without worrying about them spoiling faster than they are eaten.

Main advantages storing cheese in a cellar or basement:

• under the conditions of humidity and underground temperature, the cheese will continue to ripen, as a result it will become even more aromatic and tasty;
• it will retain beneficial lactic acid bacteria;
• its structure is preserved;
• in a basement or cellar the cheese dries much more slowly;
• mold practically does not form on it;
• Thanks to the air circulation in the basement or cellar, cheeses absorb the odors of food stored nearby much less than in the refrigerator.

How should the basement be equipped?

Cheese can be stored in a regular cellar, in which vegetables, fruits, and preserves are stored. The ideal temperature for cheese is from 10 to 15 degrees, and this is the standard temperature regime for household cellars.

Ventilation is important for storing cheese and other products.. Without it, harmful microorganisms and unpleasant odors will accumulate in the humid air. Therefore, in a cellar or basement in which cheese will be stored for a long time, an effective ventilation system must be provided.

Another condition is that wide, dry shelves must be installed in the cheese cellar.

Conditions

The cheese must be placed on the shelf so that it does not come into contact with other products. At the same time, it must be wrapped, providing both protection and air access. For wrapping you need a finely porous material. Parchment or wax paper is ideal.

If the cheese was originally in vacuum packaging, it must be removed, but leave the paraffin coating. After this, wrap it in paper. Cheeses that have a strong smell can be additionally wrapped in film so that the aroma does not spread throughout the room. But the film does not need to be tightly tightened and hermetically sealed.

Soft cheeses should be stored in separate containers, preferably not plastic, but porcelain or glass.

When storing cheese for a long time, especially if several varieties are stored at the same time, labeling will be useful. The date of purchase should be indicated on the packaging or sticker cheese and its variety. This is necessary in order to easily find the cheese you need and not miss the expiration date.

Conclusion

It is better to store cheese in a cellar or basement. In underground rooms equipped for food storage, the ideal humidity and temperature for cheeses is naturally created. In such conditions, the cheese remains tasty and aromatic longer.