Useful and detailed information about the shelf life of cheese

foto51409-1 The details of storing cheese depend on several factors. The packaging material and type of product play an important role.

It is also important to keep track of the date indicated by the manufacturer on the original packaging. The size of the fermented milk product is also important - a whole piece will retain its freshness longer than one cut into slices.

If all storage rules are followed, the cheese will retain its freshness and taste longer. Read the article about the shelf life of cheese.

How long does it last depending on the packaging?

foto51409-2 The shelf life of cheese largely depends on the packaging.

The latter solves several problems at once: it provides the buyer with information about the product and prevents the cheese from coming into contact with the environment. The main task of packaging is to protect the product and slow down the microbiological processes in it.

According to GOST, cheese offered for sale can be stored in various types of packaging. Semi-hard cheeses can be packaged in polymer materials or vegetable parchment. Aluminum foil, vegetable parchment, and polymer materials are suitable for soft cheeses.

In vacuum

Cheese lasts the longest in factory vacuum packaging. Vacuum sealing prevents bacterial growth and keeps the cheese fresh longer.Fermented milk products can be stored in a vacuum for 4 to 8 months.

In the head

If the factory film has not been opened, the fermented milk product will remain fresh for up to 2 months. “Wheels” of soft varieties can remain on refrigerator shelves for up to 15 days. Heads of sausage or processed cheese can be stored for up to 60 days.

Loaded cheeses are usually reserved for the warmest shelf of the refrigerator. They are stored at a temperature of 5-7 °C.

In film

When the cheese has been wrapped in plastic or cling film, it should not be stored longer than 5 days at a temperature not exceeding +8 C°.

Each piece of cheese wrapped in cling film must have a special sticker placed on it. It indicates information not only about the general expiration date, but also about when the cheese was packaged for sale. So the buyer must receive complete information about the total sales period of the product.

What is the storage time given the conditions?

Where cheese is stored also affects the final shelf life of fermented milk products.

In a refrigerator

foto51409-3 Cheeses do not like too low temperatures. Therefore, the optimal storage for such products is the refrigerator shelf.

It is best to choose a place above the boxes for fruits and vegetables. Each prepared piece of cheese should be wrapped in parchment and placed separately from each other.

It is not recommended to store different types of cheeses together. This way the products will quickly become saturated with foreign odors. Also, you should not store cheese next to products that have a strong smell (sausage, smoked meats, etc.).

After each use, the product must be carefully packaged, because fermented milk products not only absorb aromas, but also distribute them.The optimal temperature for storing such products on refrigerator shelves is 4-8 C°.

It is not recommended to store cheese in the refrigerator door or on the lower shelves. The exact shelf life depends on the type of cheese.

Hermetically sealed

In original packaging, processed cheeses can be stored at temperatures from - 4 C° to +8 C°. Semi-hard and hard, brine and soft varieties are stored at temperatures from -4 C° to +6 C°.

Young soft and pickled varieties that do not require ripening will remain fresh at temperatures from +4 C° to +2° C°.

After opening

The final time for consuming cheeses after opening the package is determined by the manufacturer himself. But at the same time, the requirements of GOST must be taken into account:

semi-solid varieties - 10 days;
hard, soft ripening varieties, as well as products with mold - 15 days;
smoked, melted - 5 days;
homemade, cottage cheese - 3 days;
soft brine without ripening - 1 day.

These expiration dates apply to whole pieces of cheese. Sliced or grated fermented milk products are stored for less time.

Cut, grated

In cut form, as well as grated cheese, it can be stored on refrigerator shelves at temperatures up to +8 C°. The maximum shelf life is 72 hours. Read about storing grated cheese here.

In the freezer

foto51409-4 According to GOST, the lowest recommended storage temperature for cheese is -4 C°. At these temperatures, fermented milk products usually do not freeze.

Freezing these products is not practiced in production, but is used in everyday life.

You need to put cheese in the freezer in cases where the fermented milk product has not been completely eaten. When frozen, cheese may lose some of its properties.For example, the original aroma may be lost. Or the product will begin to crumble.

It is not recommended to serve this product. It is better to use defrosted cheese for preparing hot dishes.. Before putting it in the freezer, it is recommended to chop the cheese into slices or grate it. This product will be easier to defrost. Read about freezing and storing cheese in the freezer here.

At room temperature

Cheeses do not like warm and dry air. After just an hour of such storage, the cheese slices will begin to lose their color and dry out. After this, moisture will appear on it and an unpleasant aftertaste will appear. All this indicates damage to the product.

On whole pieces or cheese wheels, changes are not noticeable so quickly. But the product gradually begins to deteriorate, and microscopic life develops on its surface. Such cheese becomes an excellent environment for the formation of mold.

Leaving cheese at room temperature is only permissible if you plan to eat it as soon as possible. To prevent rapid spoilage of the product, it is important to choose a dry and dark place with adequate ventilation for storage.

It is recommended to carefully wrap the fermented milk product in a napkin or towel. The fabric must first be soaked in a saline solution. This will prevent the cheese from drying out prematurely. If possible, it is recommended to place the product on a dry wooden surface.

The duration of storage of such cheese at room temperature varies depending on the type of product. The optimal time is no longer than 3 days at a temperature no higher than +15 C°. Read about storing processed cheese without refrigeration here.

In the basement or cellar

foto51409-5 A basement or cellar is an excellent place to store cheese, an optimal replacement for a refrigerator.

Such premises are especially relevant for storing cheeses that need to ripen.. As a result, the fermented milk product will become even more tasty and aromatic.

In the cellar, the cheese dries more slowly and almost no mold forms on it. Thanks to the free circulation of air in the basement, cheeses absorb the odors of food stored nearby much less. The ideal storage temperature is from +10 C° to +15 C°.

The optimal percentage of air humidity for storing cheese is 80-85%. When storing cheese in the basement, this indicator should be periodically checked using a hygrometer. If the humidity is below normal, it needs to be increased.

To do this, just spray the floor with water or leave wet towels on the shelves. The cellar must be equipped with an effective ventilation system. Cheeses should be stored on wide, comfortable, dry shelves in the cellar. Read more here.

How to store different types of product?

Different types of cheese apply different temperature requirements and final shelf life.

Durum varieties

If the factory packaging of such cheeses has not been damaged, Mazda, cheddar, Parmesan, etc. varieties can be stored in the refrigerator at temperatures from +2 C° to +6 C° with a humidity level of about 80%. The shelf life of such products will be 3-4 months.

Dutch cheese requires high humidity - up to 90%. Parmesan retains its taste the longest. It can be stored in the refrigerator for up to six months.

If the packaging has been damaged, it must be wrapped in foil. and place in an airtight container. Here it will be stored for no more than 2-3 weeks. Read about the shelf life of Parmesan here.

Semi-solid

Telsiter, Gloster, Tetilla and other semi-hard cheeses are stored on refrigerator shelves at temperatures from +2 C° to +6 C° for 2-3 weeks. At temperatures from 0 C° to +1 C°, the shelf life increases to 4 weeks.

Soft

foto51409-6 Soft cheeses have a creamy, delicate consistency. Varieties such as Camembert, Brie, etc. do not last long.

At temperatures from -3 C° to +5 C°, their shelf life will be 4 days. In a closed package, a wheel of cheese can be stored for up to 2-3 weeks..

Soft cheese released from packaging must be placed in a special container or cheese pan. The container should be 2-3 times the size of a piece of cheese. Read about storing brie cheese here.

Rassolnykh

Such cheeses can be packaged in multilayer polymer bags, in glass jars, and also in wooden barrels. Brine cheeses should be stored at temperatures from -4 C° to 0 C° and humidity up to 80-85%°.

Saline solution inhibits the development of microflora, so the fermentation of microorganisms is sluggish. Brine cheeses must be kept in brine the entire time they are stored in the refrigerator. Read about storing cheese Here.

Marble

These fermented milk products are distinguished by their unusual appearance and wonderful taste. Slicing with this cheese is especially impressive thanks to its beautiful marble patterns.

Such a product can be stored on refrigerator shelves at temperatures from 0 C° to 6 C° for no more than six months. After opening the package, it is recommended to consume this product within 10 days.

Natural

Peculiarities of storing homemade cheeses depend on the type of product. Classic solid fermented milk products are stored in the refrigerator for up to 10 days. The processed home product will be stored for no longer than 4 days at temperatures from 0 C° to +4 C°. Details - in this article.

Fused

Most often, such products are stored in plastic containers with a tightly closed lid.. Processed cheese can be stored in such a container for up to 60 days if the packaging is not damaged. If the packaging is damaged, the cheese should be consumed within 10 days. The optimal storage temperature is 0-4 C°. Details - in this article.

With mold

foto51409-7 The recommended storage temperature for these products varies from +2 C° to + 6 C°. In such conditions, blue cheeses will remain fresh for up to 2-3 weeks.

Mold veins on noble cheese are the work of special fungi. On the shelves of the refrigerator, these microorganisms are trying in every possible way to move onto other products. Therefore, blue cheese must be packaged especially carefully.

Dorblu, Gorgonzola, etc. varieties must be stored in a tightly closed container, having previously wrapped the slices with parchment.

Once every 2-3 days, blue cheeses must be removed, removed from packaging and placed in the refrigerator for 30-40 minutes. The piece of cheese is then packaged again and sent into a hermetically sealed package. This way the cheese can “breathe” and retain its aroma and taste longer. Read about storing blue cheese in this article.

Curd

This cheese is made from natural processed milk with the addition of rennet and starter culture. And it is distinguished by its light color and very delicate curd consistency. Such cheeses are perishable.

In undamaged sealed packaging, such a product is stored for up to 90 days, unless otherwise indicated by the manufacturer. After opening the package, curd cheese can be stored for up to 7 days at temperatures from +4 C° to +8 C°.

Details - in this article.

Conclusion

The optimal place to store fermented milk products is the refrigerator. Cheese will spoil quickly at room temperature.But it will be perfectly preserved and reveal its taste in the cellar or basement.