Useful tips on how to store hard and semi-hard cheese
Hard and semi-hard cheeses are among the most popular and often used in cooking.
This product can be successfully used on sandwiches, in a cheese plate and in more complex dishes.
We will tell you how to store hard and semi-hard cheese below.
Content
What varieties do they belong to?
There are several types of cheese classifications. The most commonly used division of cheeses is based on the composition of substances.
Including - by mass fraction of moisture in the skim cheese mass:
- more than 67% are soft;
- 61-69% - semi-soft;
- 54-63% - semi-solid;
- 49-56% - solid;
- up to 51% - very hard.
There can also be a division according to ripening conditions and the mass fraction of fat in dry matter. The main indicator is hardness.
Solid
Hard cheeses have a high density and are almost impossible to squeeze. Very hard ones grate well, literally into powder, but at the same time they are extremely difficult to cut.
Special knives are used to cut cheeses such as Parmesan. Very hard cheeses store better than other types, and they are less demanding on living conditions.
In addition to Parmesan, well-known representatives of durum varieties include aged Gouda, Cheddar and some other varieties.Their density is achieved by a special method of preparation, aging and/or drying.
Often the period from the start of preparation to complete readiness takes many months. In most cases, such cheeses are used in baking, making pasta, as an addition to wine, etc. Read about storing Parmesan here.
Semi-solid
Semi-hard varieties are not as dense in consistency., as described above, but also have a fairly high density. They take less time to prepare and ripen than very hard varieties.
The peculiarity of the manufacturing technology and the greater amount of moisture in their composition gives them a slight nutty flavor and some saltiness. Such cheeses grate well and are often used in the form of shavings and slices.
Storage conditions and temperature at home
A purchased product (or made independently) requires compliance with storage conditions and terms. For all cheeses, the preferred conditions are cool, protected from light and humidity of about 90%.
In a refrigerator
The refrigerator allows you to preserve cheese products for as long as possible. The temperature in it is maintained within the range from 0 to +8? C. It is important that the cheese is not exposed to temperature changes, has reliable packaging and does not come into contact with other products.
Each piece must be wrapped separately. If properly packaged on the refrigerator shelf, such cheese can last up to 1.5 or even 2 weeks. The exception is very hard varieties, such as Parmesan. They can retain their qualities for several months.
Using vacuum packaging allows you to extend the shelf life of the product. Read about paper for storing cheese Here.
In the warmth
It is not recommended to store cheeses at room temperature. Their shelf life will be sharply reduced to just a few hours.
Before serving, literally half an hour before serving, it is recommended to remove the cheese from the refrigerator so that it warms up a little - this way the product will better reveal its taste.
After packaging in the store
For cheeses that are packaged in a store by cutting the head into separate parts, the shelf life is limited. It is only 12 hours. During this time, the retail outlet must sell the product.
The shelf life in the store is not affected by the original expiration date of the product or how hard it is in consistency.
When packaging, the store packs the pieces and pastes stickers indicating information on shelf life. All goods are placed in refrigerators. There should be both whole heads and packaged pieces. Read about the expiration dates of packaged cheese here.
Conclusion
Depending on gastronomic preferences and the recipe of a particular dish, the type of cheese is selected. It is important to follow the rules for storing the product and not allow it to be used after the expiration date. As a rule, hard cheeses are more expensive than semi-hard cheeses.