Storing aged cheese protects the flavor and smell of the cheese. The cheese needs to maintain an appropriate and consistent temperature; any fluctuations can affect its consistency, and potentially cause harmful bacteria to grow and thrive on the cheese. Different cheese types require different storage methods to ensure that the cheeses stay fresh. If you do not store cheeses properly, the cheese may grow harmful mold or become too dry to eat.
Instructions
Hard and Semi-hard Cheeses
1. Place a sheet of wax paper on a flat surface, and place the aged hard and semi-hard cheese---such as Parmesan, Swiss and Provolone on top of the paper.
2. Wrap the cheese by pulling the edges of the wax paper together and taping the corners in place.
3. Place a layer of over the wax paper. Store at 40 to 45 degrees Farenheit.
Soft-ripened and Washed-Rind Cheeses
4. Place soft-ripened and washed-rind cheeses in a container lined with crumpled paper towels to absorb any excess moisture. Soft-ripened and rind cheeses include but are not limited to Brie, Limburger, Beer Rind and Camembert.
5. Wrap the cheeses loosely in plastic wrap. Seal the container and poke holes in the container's lid with a sharp knife to allow for air circulation.
6. Place the container in the refrigerator. Add a damp cloth to the container if the cheese appears to be dry, or place the container in a high humidity vegetable drawer in the refrigerator.
7. Store these soft and washed-rind cheeses at 40 to 50 degrees Farenheit, and at about 65 percent humidity.
Vein Blue Cheeses
8. Lay a sheet of plastic wrap or foil onto a flat surface.
9. Place blue cheeses such as Gorgonzola and Roquefort on top of the plastic wrap or foil.
10. Wrap the blue cheeses tightly in the aluminum foil or plastic wrap. Aluminum foil is preferable because you will sacrifice the taste of the blue cheese by wrapping them in plastic since the cheese will absorb the plastic's taste.
11. Store these cheeses in airtight containers at 40 to 45 degrees Farenheit.
12. Allow the wrapped cheese to breathe every two to three days by removing the cheese from the wrapping and allowing it to sit in the refrigerator for an hour uncovered.
Tags: plastic wrap, degrees Farenheit, blue cheeses, Cheeses Place, flat surface, plastic wrap foil