How to store cheese in the refrigerator so that it does not mold

Due to improper storage, cheeses begin to deteriorate quickly, a characteristic light coating appears on them, the product crumbles and, of course, loses taste. For the production of high-quality cheese, not only cow's milk is used, but also goat and sheep’s. From here follows a variety of tastes and structure, the product can be hard, soft, brine, fused and with mold. Consider the storage options for each type.

Hard cheese

This kind of product is characterized by density and lack of holes. As a rule, hard cheese is in a compressed state for a period of six months or more, due to which it gets a similar consistency. The most common cheeses are Parmesan and Edam.

1. When stored properly, hard cheeses retain their palatability and appearance longer than others. However, if the refrigerator is old, do not stock up on the product for a long period. In order for the cheese to lie for 7-10 days (the maximum period of storage in the refrigerator), it is necessary to constantly check it for the presence of neoplasms.
2. To avoid mold on the cheese crust, place a few cubes of cane sugar in its packaging. In cases where you prefer to transfer the dairy product in a different package, give preference to parchment paper.
3. The optimal temperature regime for storing hard cheeses is considered to be an indicator of 4-11 degrees, while the humidity should be at least 85%. You should not transfer cheese from one compartment of the refrigerator to another, because due to sudden changes the product will begin to deteriorate 1.5 times faster.
4. Before you start your meal, remove the cheese from the refrigerator, unpack it and leave it for 1 hour so that all extraneous odors disappear. If you did not eat all the cheese after slicing, wrap it in polyethylene, make a few holes and put it in the refrigerator. In this form, the product will not be airborne in the next 6-8 hours.

Soft cheese

In the manufacture of such cheeses, thorough processing is not carried out, as a result of which on the shelves of stores you can find products without a shell. Bright representatives of soft cheeses are considered to be Tofu, Philadelphia, Mascapone, Mozzarella. In terms of taste, the products are very different, they are creamy, mushroom, with the addition of bacon.

1. An important feature of the storage of soft cheeses is considered to be low temperature. The product can lie in the refrigerator at sub-zero temperatures for about 3 days.
2. Like other types, cheese of this kind must be carefully packed before being sent to the refrigerator. An excellent option is a plastic sealed container or an enameled container, tightly closed with a lid.
3. You can not store soft cheese with dairy products of a different kind, otherwise it will absorb the smell and begin to deteriorate at an incredible speed.

Brine cheese

The entire production process of such cheeses involves the use of table salt. The product has a pronounced brackish taste, slightly crumbly texture and a layered texture. The most common pickled cheeses: Brynza, Adyghe, Suluguni, Feta.

1. For proper storage of brine cheeses, it is necessary to use a solution of table salt of low concentration. Put the cheese in a glass or enamel container, fill the product with brine, close the lid and refrigerate.
2. Before serving brine cheese to the table, taste it: if the product is salty, soak in boiled cool water or milk. Most people fill the cheese with hot water, as a result of which it becomes viscous, and also loses useful elements and vitamins.
3. Another option for storing brine cheeses is considered to be freezing. Oddly enough, but the product retains its useful qualities if you do not keep it in the freezer for more than 2 days. Before use, you just need to remove the cheese and let it “thaw” at room temperature.

Blue cheese

This kind of dairy product is not subjected to heat treatment, cheese makers make sure that mold is formed in a natural way and is useful for eating. Neoplasms can be of various shades: from blue to red.

1. Mold cheeses should be stored exclusively in sealed original packaging, which should fit tightly to the product.
2. Do not put the cheese in an open container, food mold may “creep” onto other food in the refrigerator, due to which the latter will be spoiled. In addition, in an open container, the product emits an unpleasant aroma.
3. You can not store mold cheese for longer than 5 days. To preserve the product throughout the entire period, you can transfer it to a sealed plastic container, and then wrap it with film (if the factory packaging is unsuitable for use).

Cream cheese

The product includes butter, cottage cheese, heavy cream, milk. At the end of processing, the so-called melting agents are added to the ingredients - salts that give the cheese such a consistency.

1. Cured cheese is stored in closed plastic or glass containers. If possible, it should be put in the refrigerator box for eggs or vegetables / fruits. To avoid damage, do not place the product close to the walls.
2. You can not store cheese in a transparent plastic bag, choose dark bags if desired. This method is rarely used, but it does not belong to the category of prohibited.
3. If processed cheese is cooked at home, it must be consumed in the first two days. In cases with a store product, the shelf life reaches 6-8 days.
4. If possible, keep processed cheese in large portions in a vacuum package, such a move will allow the product to lie in its original state for more than 3 weeks.

As a rule, cheeses become unusable due to incorrectly set temperature conditions or sudden surges, as well as violations of the humidity level. Proceed from the type of cheese, select the optimal conditions, do not delay consumption.

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