Proper organization of storage of pickled cheeses

Brine cheeses with a delicate texture and pleasant taste do not lose their popularity and are in great demand.

This product is perishable and therefore requires very strict storage conditions.

We will tell you about the rules and conditions for storing pickled cheese in the article.

Which ones are they?

The main feature of pickled cheeses is clear from the very word “pickled”. In most cases, they are quite salty (contain up to 7% salt), do not have a crust and are stored in brine.

To pickle relate:

• feta;
• chechil;
• Suluguni;
• feta cheese, etc.

Outwardly, even ripened pickled cheeses have a light shade - from white to slightly yellowish. The surface may be uneven, but the consistency is usually uniform. The density of the product depends on the ripening time.

Many pickled cheeses are traditional for Transcaucasia and the Caucasus. Read about storing feta cheese here, Chechil - Here, Suluguni - here, feta cheese - Here.

How to store?

Pickled cheeses supplied to retail chains directly in brine. This allows you to maintain the consistency and other qualities of the product.

In original packaging

Storing pickled cheese in its original packaging is the most preferable option.An airtight container allows you to keep the product in the refrigerator for the entire time indicated on the packaging by the manufacturer.

Without packaging

Once the package is opened, the shelf life of the product is reduced. It is best to keep it in the refrigerator, on one of the shelves.

Temperatures from 0 to +6 and even up to +8°C are best suited to find pickled cheese. Recommended air humidity is 85-90%.

If the package was opened at home, it is advisable to save the liquid that contained the product. The shelf life after the package has been opened is only a few days.

Cheese that was sold in a plastic “tub” can be stored in it in the future. If the packaging was soft, then it is more convenient to transfer the cheese along with the brine into a plastic container or a glass jar with a lid.

If there is no liquid left, you need to prepare the brine yourself.. Otherwise, the cheese will begin to dry out and lose its quality. He will tell you about storing cheese after opening the package. this article.

How to prepare brine?

To store soft pickled cheese, there must be a sufficient amount of salt. This is necessary in order to suppress the development of bacteria and maintain the consistency of the cheese product.

There are 2 types of solutions:

1. Saturated. They are aimed at varieties that have a salty flavor and are used for quick pickling.
2. Unsaturated. The salinity in them is not so pronounced. Used for storing brine products.

You can learn how to prepare brine for storing cheese here.

Saturated

To prepare a solution per liter of water the technology is as follows:

1. Boil a liter of water.
2. Add a glass of salt.
3. Stir until all crystals are completely dissolved.
4. Cool the solution to approximately +15°C. If some of the salt has precipitated, this is normal and indicates the required brine concentration.
5. Add 1.33 ml vinegar. This is necessary to adjust the acidity level of the product.
6. Add 4 ml of 30% calcium chloride.

Only purified water is used for the solution, since the quality and taste of the cheese depends on it.

Unsaturated

Preparation of an unsaturated solution per liter of water is carried out as follows:

1. Boil 1 liter of water.
2. Cool to 20 or 25°C.
3. Pour in 1.33 ml of vinegar (white).
4. Pour in 4 ml of 30% calcium chloride.
5. Add salt. Its quantity depends on the required concentration of the solution. More often, 0.065 kg is taken.

Simple recipe

The simplest recipe does not require the addition of vinegar and calcium chloride. For it (per 1 liter of water) you will need:

• 10 g sugar;
• 100 g salt.

The cooking process includes the following sequence of actions:

1. Pour water into the pan.
2. Heat to a boil.
3. Add sugar and salt.
4. Cool to room temperature.
5. Cut the cheese into large pieces and place in a prepared glass container.
6. Fill with solution.

You can clearly see the whole process in the video:

Conclusion

The high content of protein, vitamins, microelements and amino acids makes brine cheeses useful for a wide range of consumers. They can be used either independently as a snack or added to salads and other dishes.