Tag Archive: cheese
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Cheese Storage
Some tips from around the web.
Some tips from around the web.
- General:
- Each time a cheese is opened, it should be rewrapped in new wrapping.
- Cheese wrapped in plastic wrap should be opened and allowed to breathe every few days.
- Wrap the cheese in wax paper, parchment paper, or butcher paper, then overwrap with plastic or foil.
- Soft-ripened and washed-rind cheese:
- These prefer a humid, cool environment. Fridge air can dry them out.
- Store in your refrigerator’s produce bin, which has higher humidity than the designated cheese bin in refrigerator doors.
- Alternatively, refrigerate the wrapped cheese in a cardboard box or in a plastic container with the lid slightly ajar.
- Add a small, damp towel to the bottom of the container or refrigerator drawer in which they are stored. Change the towel every two days.
- Soft-ripened cheeses, such as Brie, can be wrapped as above, or can be placed on a small plate and covered with plastic wrap. A small plastic food storage container also works.
- Hard Grating Cheese (eg Parmesan):
- These cheeses have little moisture and do not need to breathe.
- Blue Cheese:
- Because of their strong smell, they should be stored away from other cheeses.
- Fresh cheeses (Feta, Mozzarella, Ricotta):
- Highly perishable so should not be left out in the open.
- Should be stored in container in which they were sold.
- Keep covered with whey (mozzarella) or brine( feta) as appropriate.
More: Avoid a Bad Wrap | Storing Cheese
Photo By fd
Factoid: Quince
They dined on mince and slices of… what?
I frequently enjoy quince paste with my cheese binges. Now after ages of eating this mystery food, Migraineur got me wondering, just what is a quince?
A quince is a kind of fruit, closely related to apples & pears, which originates from the Caucases. It is a hardy deciduous tree and requires low temperatures (<7C) to flower. It tends to be too hard to eat raw and is usually cooked.
The tradition of turning quince into paste originates from Spain where it was eaten with manchego cheese, and not every cheese you can possibly get your hands on.
