Storing and purchasing basics
Selecting your
cheesesCheese should be selected with care with special attention to colour, texture, consistency and aroma. To find out more about the characteristics of the different types of cheeses consult the section on the various types and textures of cheeses. Cheese curds and cheese families.
Make sure the packaging is properly sealed. When purchasing store cut cheese, ensure that the shape of the cheese is intact and the rind is not crushed. The packaging should allow you to see the colour and texture of the cheese. The label must provide essential information such as the date it was wrapped and if applicable, the expiry date.
Finally, cheese must be refrigerated in a cold, airy environment, at a temperature ranging from 0° C to 4° C (32° F to 39° F).
Health and hygiene
Remember that cheese is a living, natural product. Certain precautions must be taken to conserve and even increase the quality and taste of cheese.
Make sure that your work surface, accessories and knives are very clean to avoid any taste or mould transfer from one cheese to another. If you are using a single knife to cut several different cheeses, make sure you wash the knife with each cheese. Manipulate the cheese with care, especially the soft and semi-firm types, to keep them in the best shape possible. And last but certainly not least, wash your hands after having manipulated each of the cheeses!
Storing cheese at home
Cheese contains living micro-organisms that need to breathe. To maintain maximum freshness, cheese must be refrigerated. Wrap leftover cheese loosely in parchment or waxed paper and then cover with aluminium foil.
Ideally, the cheese should be placed in the vegetable crisper or cheese compartment. Make sure the cheeses are not placed close to the refrigerator’s ventilation system. It is always a good idea to store the different types of cheese separately. Avoid stacking the cheeses on top of one another to allow them to breathe.
Store remaining blocks of soft cheese horizontally to keep the cheese from running. It is also suggested to store them upside down to prevent the curd from sagging on top.
Cheese should not be stored next to foods with strong odours. They should be kept away from direct light and protected from becoming dry. Remember that the moisture content of a cheese affects its longevity: the lower the moisture content, the longer the cheese will keep.
Finally, a cheese bell is good for short-term storage only, the time it takes to bring cheese to room temperature for instance. Also, the cheese bell should not create an airtight seal; remember that cheese must breathe.
Freezing cheese
Freezing alters the texture but not the flavour of cheese. It is preferable to use cheese that was frozen for cooking purposes only. Not all cheeses can be frozen, however. Soft and fresh cheeses do not freeze well because their texture becomes mealy or powdery.
Here are a few precautions to take when freezing and thawing cheese:
• Freeze cheese in portions no larger than 450 grams (1 pound) and for no longer than two months.
• Seal the cheese in aluminium foil then in a freezer bag and remove the air.
• Always refrigerate the cheese before freezing.
• Grate firm cheeses such as parmesan and place in a sealed container before freezing.
In short, cheeses with low moisture content such as firm and hard cheeses freeze well. Those with high moisture content do not.
Remember that cheese is a living, natural product. Certain precautions must be taken to conserve and even increase the quality and taste of cheese.
Make sure that your work surface, accessories and knives are very clean to avoid any taste or mould transfer from one cheese to another. If you are using a single knife to cut several different cheeses, make sure you wash the knife with each cheese. Manipulate the cheese with care, especially the soft and semi-firm types, to keep them in the best shape possible. And last but certainly not least, wash your hands after having manipulated each of the cheeses!
Storing cheese at home
Cheese contains living micro-organisms that need to breathe. To maintain maximum freshness, cheese must be refrigerated. Wrap leftover cheese loosely in parchment or waxed paper and then cover with aluminium foil.
Ideally, the cheese should be placed in the vegetable crisper or cheese compartment. Make sure the cheeses are not placed close to the refrigerator’s ventilation system. It is always a good idea to store the different types of cheese separately. Avoid stacking the cheeses on top of one another to allow them to breathe.
Store remaining blocks of soft cheese horizontally to keep the cheese from running. It is also suggested to store them upside down to prevent the curd from sagging on top.
Cheese should not be stored next to foods with strong odours. They should be kept away from direct light and protected from becoming dry. Remember that the moisture content of a cheese affects its longevity: the lower the moisture content, the longer the cheese will keep.
Finally, a cheese bell is good for short-term storage only, the time it takes to bring cheese to room temperature for instance. Also, the cheese bell should not create an airtight seal; remember that cheese must breathe.
Freezing cheese
Freezing alters the texture but not the flavour of cheese. It is preferable to use cheese that was frozen for cooking purposes only. Not all cheeses can be frozen, however. Soft and fresh cheeses do not freeze well because their texture becomes mealy or powdery.
Here are a few precautions to take when freezing and thawing cheese:
• Freeze cheese in portions no larger than 450 grams (1 pound) and for no longer than two months.
• Seal the cheese in aluminium foil then in a freezer bag and remove the air.
• Always refrigerate the cheese before freezing.
• Grate firm cheeses such as parmesan and place in a sealed container before freezing.
In short, cheeses with low moisture content such as firm and hard cheeses freeze well. Those with high moisture content do not.