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Cheese That Does Not Need To Be Refrigerated

Cheese, while it seems like an essential item in the kitchen, isn’t as tough as flour, sugar, or salt. Some people like to freeze cheese for long-term storage, but the texture will be compromised and it’s best to only store the cheese you plan to cook or grate with. Whenever possible, cheesemakers recommend buying less cheese and more frequently. But if that’s not possible, that’s okay!

A cheese’s longevity really depends on proper storage: butcher paper or waxed paper are best for most cheeses because they allow it to breathe without drying out.

To make matters even more complicated, different cheeses last for different lengths of time in your fridge. Softer cheeses, like brie or camembert, will last a week or two, maybe even three if you’re lucky. Harder cheeses will last much longer, from a few months to practically forever. A lower water content in cheese means there is less chance of bacteria growing in and on it.

If you decide to store a lot of cheese in your fridge, try making one large piece for variety, rather than a few smaller pieces of each. This will maximize your cheese’s chances of survival.

Cheese is one of those foods where expiration dates aren’t your best guide to whether or not it’s still good. With soft cheeses, mold growth or drying out means it has gone bad. Most hard cheeses won’t “go bad” in the traditional sense, but they may become moldy or dry out.

If the outside of your hard cheese is dry or moldy, give each compromised side a bit of a trim. Below, you should find some cheese with a better texture. This is called “facing” and is a fairly common practice in the world of professional cheeses.

After about a year of proper aging (i.e., aging done before it’s sold, not aging in the refrigerator), the fermentation process produces crystals of amino acids, sometimes misidentified as salt crystals. While crystals aren’t the reason a cheese will last longer in your fridge, cheese with visible crystallization will last longer overall, thanks to the loss of moisture that occurs during the ripening process.

Can’t wait to stock up on some cheese in your fridge for a rainy day? Here are the cheeses to start with:

Aged Cheddar

Cheddar, in general, is higher in acidity and salt than other cheeses, meaning it’s nearly invincible when it comes to bacteria. Even the youngest Cheddar will last quite well in your fridge (especially when stored correctly), but anything aged over a year will be quite durable. Look for “cloth-bound cheddar,” which has a food-grade crust attached with butter or lard before the aging process begins. The canvas binding allows for a more complex flavor to develop during the curing process, plus it will last longer in your fridge due to the slow release of moisture from the canvas crust. Cabot Clothbound or Flory’s Truckle are two great American-made versions to look out for.

Parmigiano Reggiano (and Parmesan, Grana Padano, etc.)

You don’t become the king of Italian cheese without some serious durability. In Italy, Parmesan is often stored at room temperature without going bad. In fact, if you’re just buying one cheese to keep in the fridge for as long as it takes to get through the lockdown, buy some Parm. Even the rinds can be tossed into broths, soups, and bean pots for a pop of savory flavor. If you’re buying American Parmesan, check the age. If it’s aged for at least 12 months, it should have a shelf life similar to that of the most authentic stuff.

Aged Gouda

We’re not talking about the stuff encased in red wax. This would be something aged over a year, which usually tastes more butterscotchy. For the extra crunchy texture and caramelised flavour, look for Beemster Classic Gouda Aged 18 Months or L’Amuse Signature Gouda

Pecorino Romano

Though it’s sometimes confused with its cousin Parmesan, pecorino romano comes from another part of Italy and is made from sheep’s milk, while parm is made from cow’s milk. You can find Pecorino Romano starting at five months old, but the grainier, aged, and more flavorful version you’d grate over pasta is what you want for stock. Look for Fulvi Pecorino Romano.

Gjetost

Gjetost is a Norwegian cheese that isn’t even a real cheese: the residual whey from the cheesemaking process is reduced until it becomes a sort of stiff caramel. Thanks to the remaining lactose (milk sugar) in the whey, Gjetost is a little sweet and tastes like a salted caramel. And it lasts almost forever in your fridge. Put it on toast or eat it with apple slices. Ski Queen is the brand you will usually find in the US

Related content:

  • 7 Cheese Myths You Shouldn’t Believe
  • 6 ways to ruin a perfectly good cheeseboard
  • 5 mistakes that could ruin your grilled cheese sandwich


Cheese, while it seems like an essential item in the kitchen, isn’t as tough as flour, sugar, or salt. Some people like to freeze cheese for long-term storage, but the texture will be compromised and it’s best to only store the cheese you plan to cook or grate with. Whenever possible, cheesemakers recommend buying less cheese and more frequently. But if that’s not possible, that’s okay!

A cheese’s longevity really depends on proper storage: butcher paper or waxed paper are best for most cheeses because they allow it to breathe without drying out.

To make matters even more complicated, different cheeses last for different lengths of time in your fridge. Softer cheeses, like brie or camembert, will last a week or two, maybe even three if you’re lucky. Harder cheeses will last much longer, from a few months to practically forever. A lower water content in cheese means there is less chance of bacteria growing in and on it.

If you decide to store a lot of cheese in your fridge, try making one large piece for variety, rather than a few smaller pieces of each. This will maximize your cheese’s chances of survival.

Cheese is one of those foods where expiration dates aren’t your best guide to whether or not it’s still good. With soft cheeses, mold growth or drying out means it has gone bad. Most hard cheeses won’t “go bad” in the traditional sense, but they may become moldy or dry out.

If the outside of your hard cheese is dry or moldy, give each compromised side a bit of a trim. Below, you should find some cheese with a better texture. This is called “facing” and is a fairly common practice in the world of professional cheeses.

After about a year of proper aging (i.e., aging done before it’s sold, not aging in the refrigerator), the fermentation process produces crystals of amino acids, sometimes misidentified as salt crystals. While crystals aren’t the reason a cheese will last longer in your fridge, cheese with visible crystallization will last longer overall, thanks to the loss of moisture that occurs during the ripening process.

Can’t wait to stock up on some cheese in your fridge for a rainy day? Here are the cheeses to start with:

Aged Cheddar

Cheddar, in general, is higher in acidity and salt than other cheeses, meaning it’s nearly invincible when it comes to bacteria. Even the youngest Cheddar will last quite well in your fridge (especially when stored correctly), but anything aged over a year will be quite durable. Look for “cloth-bound cheddar,” which has a food-grade crust attached with butter or lard before the aging process begins. The canvas binding allows for a more complex flavor to develop during the curing process, plus it will last longer in your fridge due to the slow release of moisture from the canvas crust. Cabot Clothbound or Flory’s Truckle are two great American-made versions to look out for.

Parmigiano Reggiano (and Parmesan, Grana Padano, etc.)

You don’t become the king of Italian cheese without some serious durability. In Italy, Parmesan is often stored at room temperature without going bad. In fact, if you’re just buying one cheese to keep in the fridge for as long as it takes to get through the lockdown, buy some Parm. Even the rinds can be tossed into broths, soups, and bean pots for a pop of savory flavor. If you’re buying American Parmesan, check the age. If it’s aged for at least 12 months, it should have a shelf life similar to that of the most authentic stuff.

Aged Gouda

We’re not talking about the stuff encased in red wax. This would be something aged over a year, which usually tastes more butterscotchy. For the extra crunchy texture and caramelised flavour, look for Beemster Classic Gouda Aged 18 Months or L’Amuse Signature Gouda

Pecorino Romano

Though it’s sometimes confused with its cousin Parmesan, pecorino romano comes from another part of Italy and is made from sheep’s milk, while parm is made from cow’s milk. You can find Pecorino Romano starting at five months old, but the grainier, aged, and more flavorful version you’d grate over pasta is what you want for stock. Look for Fulvi Pecorino Romano.

Gjetost

Gjetost is a Norwegian cheese that isn’t even a real cheese: the residual whey from the cheesemaking process is reduced until it becomes a sort of stiff caramel. Thanks to the remaining lactose (milk sugar) in the whey, Gjetost is a little sweet and tastes like a salted caramel. And it lasts almost forever in your fridge. Put it on toast or eat it with apple slices. Ski Queen is the brand you will usually find in the US

Related content:

  • 7 Cheese Myths You Shouldn’t Believe
  • 6 ways to ruin a perfectly good cheeseboard
  • 5 mistakes that could ruin your grilled cheese sandwich


Video about Cheese That Does Not Need To Be Refrigerated

You've Been Storing Cheese Wrong Your Entire Life

Cheese. It’s great, isn’t it? On a burger, with macaroni, on pizza, spread on a cracker, and all by itself. If you can stomach it, cheese is one of the great pleasures of the world.

But once you’ve eaten all you can of your cheese board, what do you do with the leftovers? It may seem obvious to stick it in the fridge. But if you really want to do it right, there are several other factors you’ll want to keep in mind so that your cheese stays as fresh and flavorful as possible. Yes, you’ve been storing cheese wrong your entire life.

#Cheese #Tips #Cooking

Keep it cool | 0:00
Wrap it up | 0:56
Clean the fridge | 1:50
Don’t leave it out | 2:34
Don’t freeze it | 3:23
Separate the cheeses | 4:09

Read Full Article: https://www.mashed.com/365508/this-is-how-you-should-be-storing-your-cheese/

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