Effective tips and rules for storing cheese in the refrigerator and without it

General recommendations

When storing cheese, follow the general rules and tips:

• High humidity. The humidity level should not fall below 85-90%, otherwise a dry crust will appear on the cheese, and it will gradually begin to dry out and crumble.
• Low temperature. The best storage temperature is from +2 to +8 degrees Celsius, but some varieties are stored at higher temperatures.

• Separate storage of different varieties. Even different types of hard cheese cannot be stored together, since they have different compositions and preparation characteristics, which is why the characteristics of their storage differ.
• Compliance with storage periods. When unpacking your cheese, label it to help you keep track of the product's expiration date.
• Avoid storing cheese with strong-smelling foods. For example, smoked fish will quickly saturate the delicacy with its smell, and you will not be able to enjoy its taste.

If you notice that a small piece of cheese has mold or a dry crust, you can carefully cut off this part with a knife and try a clean part of the product. If there is no change in taste, you can continue to consume it and use it in cooking.

Is it possible to freeze cheeses?

Sometimes, after the holidays, there is a lot of sliced ​​cheese left over, which you’ve already eaten all of, but it’s a pity to throw it away. And many people wonder: is it possible to store cheese in the freezer?

Yes, you can freeze cheeses. But, as you understand, this will make the product less useful, due to the fact that the low temperature will “kill” lactic acid bacteria. The taste and smell, however, do not change at all. Except that the consistency becomes more crumbly.

Cold storage

Based on the optimal storage temperature, it is recommended to store fermented milk product in the refrigerator if you want to preserve it longer and avoid spoiling the taste. In this case, there is no need to cut or grate the product; whole pieces of cheese are better stored.

However, it is recommended to store cheese on the top shelves or in the compartment for vegetables and fruits to prevent hypothermia. You should not place the product in the doors, since due to sudden and frequent temperature changes in them, it can also begin to deteriorate.

You can pack cheese in parchment or cling film to prevent mold from forming on it or to prevent it from drying out. To increase shelf life, you can change the packaging and ventilate its contents every 2-3 days.

Before eating the cheese, it is recommended to remove it from the refrigerator an hour before and allow it to warm up. This will help restore the taste and aroma of the product.

Expiration dates

After opening the sealed store packaging, subject to all storage conditions and recommendations, it can remain in the refrigerator in the same condition for up to 7-10 days.

However, be sure to check the manufacturer's expiration dates on the label, as they may vary.

Which varieties are not advisable to store together?

It is not advisable to store cheeses of different categories in close proximity to each other. Due to their porous structure, fermented milk products quickly absorb odors. Therefore, the ideal option is to store each variety in a separate package.

Advice! Mixed storage of hard and soft cheeses is unacceptable. Products will quickly lose their original aroma and taste.

In addition, it is not recommended to store such products together with dishes that have a strong odor.

Before putting the dairy product in the refrigerator after each use, it is advisable to carefully package it, since it not only quickly absorbs odors, but also actively shares its amber with products located in close proximity to it.

Storage without refrigeration

There is one effective option that will help extend the life of cheese for another 2-3 days without refrigeration:

1. Dissolve 2 tbsp. salt in two glasses of water.
2. Soak a clean cotton cloth well in the saline solution and squeeze out any excess moisture.
3. Wrap the piece of cheese in the prepared cloth.
4. Store the product in a cool, dark place.

Before using the product, rinse it to remove excess salt.

Even when using a very salty solution, it will not be possible to preserve cheese for longer than 2-3 days using this method, since it is still a dairy product, so it must be eaten as quickly as possible.

In this case, there is also no need to use cling film, lemon juice and other folk methods; they can only speed up the molding of the cheese or, conversely, drying out.

Can cheese be stored in the freezer?

Using the freezer as storage space is possible, but not recommended. Exposure to low temperatures leads to a decrease in organoleptic properties, deterioration of consistency, and loss of taste. The frozen product is subsequently used exclusively as part of dishes (fillings, soups, sauces).

If you suddenly have a large supply of cheese that has expired, put it in a special freezer bag, foil or cling film. Then place the bundle in the freezer for no more than 2 months. This method should be used in exceptional cases. Defrosting should occur smoothly; there is no need to immediately place the product in heat.

Features of storing different types of cheese

In order to preserve the valuable properties of cheese longer, including its taste and aroma, you need to take into account not only general recommendations for its storage. Pay attention to the specific type of product.

1

Solid

It's best to wrap it in parchment paper to prevent it from drying out and causing mold. To protect the product from the latter, put a sugar cube on it. rnrn Periodically check hard cheeses for freshness, if necessary, clean the outer edges of crusts.

2

Soft

Because the cheese is soft, store it wrapped in parchment paper or in a glass or enamel container with an airtight lid to prevent odors from entering. They spoil very quickly, so you can’t buy them for future use. If mold is found, throw out the entire piece at once.

3

Rassolny

Store-bought or homemade brined cheeses should be stored in brines, so they will not dry out and retain their properties. If you notice that the brine has become cloudy over time, drain it and add a new one. You can replace it with regular salt water or homemade whey brine.rnrnIf the cheese turns out to be too salty, you do not need to pour boiling water over it, but simply cut it into thick slices and put it in a container with warm boiled water overnight.

4

Fused

Processed cheese usually spoils the fastest, especially if it was initially quite soft. After a couple of days, the whey begins to separate from it and it becomes more sour.rnrnYou can store processed cheese in store packaging or transfer it to an airtight plastic or glass container.

5

With mold

Moldy varieties of cheese must be handled especially carefully, since mold from them can spread to other products lying nearby. Because of this, they need to be stored in airtight packaging. It is recommended to use glass or enamel containers or a jar with a tight lid.

6

Smoked

Everyone's favorite smoked braid cheese is stored wrapped in cling film and parchment, away from other varieties, to avoid its strong smell spreading to them. Additionally, for the same purpose, you can put it in a saucepan or tightly closed container.

7

Creamy

As in the case of processed cheese, the whey begins to quickly leave the cream cheese and it begins to deteriorate, so you need to use it as quickly as possible, especially if you use it for whipping creams.rnrnYou can also store it in the original store packaging, plastic or glass container with a tight seal. closing lid.

Classification of cheeses, conditions and expiration dates for various types

Each type of cheese has its own shelf life and requires certain storage conditions. Because of this, people often make mistakes that lead to spoilage of an expensive dairy product. The correct choice of temperature conditions, depending on the composition and consistency of the cheese, will help eliminate this.

Possible options:

1. Hard rennet. Parmesan and pecorino should be stored at a temperature of -4…0ºC. If done correctly, they will remain edible for at least 10 months.
2. Semi-solid. The most popular representative of this type is Russian cheese. It should be kept in places with negative temperatures. However, even under these conditions it will only be suitable for food for 30 days.
3. Soft. This category includes all blue cheeses. Temperatures below 0ºC and above +6ºC are contraindicated for them. Due to the characteristics of the variety, it can be stored for no more than 10 days. Adyghe cheese will remain fresh in the refrigerator for up to 15 days.
4. Brine (suluguni, mozzarella, feta cheese). The shelf life of these dairy products depends on storage conditions and the containers used. If you keep cheeses in plastic containers, they will be suitable for food for 30 days, and if in glass containers - 75 days. In this case, the temperature should not be higher than +8ºC.
5. From sheep's milk (Pecorino Romano, Roquefort, etc.). They can be stored for up to 3 months. To avoid product spoilage, you need to keep the temperature within +2…+5ºC.
6. Goat cheese. El pastor, Saint Maur and chevre are left in the refrigerator for no more than 4 months. They can be stored at +2…+6ºC.
7. Made from buffalo milk (gorgonzola, stracciatella, parmigiano). If you create optimal temperature conditions (+2…+4ºC), then such cheeses will remain tasty and healthy for at least 3 months.
8. Fused. The cheapest version of the product should be kept at a temperature close to 0ºC. This will allow you to store processed cheese for about 3 months.

Freezing

You definitely won’t be able to store a large amount of cheese in the refrigerator, since it will begin to spoil within a week. But in order not to throw away a valuable product, you can simply freeze it.

To do this, you need to follow the rules and tips:

• You can freeze hard cheese in one piece or grate it for later use in cooking.
• Pack soft cheeses in a plastic bag or plastic container with a hermetically sealed lid. Vacuum packaging can also be used.
• Cheese should be stored in a compartment for vegetables, berries and other products that do not smell strongly, since it quickly takes on the surrounding aroma and loses its smell and taste.

• Be sure to label the cheese you freeze. Indicate its variety and freezing date to track the shelf life of the product.
• It is recommended to freeze processed cheese until opened in a hermetically sealed store-bought package.

During the freezing process, hard cheese loses its properties, including smell and taste, so you will not be able to use the product for consumption in its pure form and for slicing for a holiday table. In addition, when exposed to negative temperatures, it begins to crumble. However, you can still use it for cooking.

It is recommended to store cheese in the freezer for no longer than 4-6 months, after which it is not recommended to use the product even in cooking.

Factors that lead to spoilage

Even the freshest and highest quality cheese can lose its taste characteristics or deteriorate if the following factors are allowed to influence:

1. Temperature too high. It has a particularly detrimental effect on varieties with high humidity. Such conditions favor the development of pathogenic bacteria. For drier cheeses, the risk is less. But, with prolonged exposure to high temperatures, they can also deteriorate. This factor also has a bad effect on appearance and taste. The surface becomes sticky and the taste becomes rancid.
2. Temperature too low. Cold environments can dry out the product. The maturation process slows down. Cold can also ruin the taste. Even using a refrigerator, you should place the cheese in a special place with an appropriate temperature regime.
3. Incorrect packaging. Cheeses for sale are offered in vacuum packages. If consumed immediately after purchase, vacuum or plastic packaging should be removed. For further storage, wrap it in special breathable paper. You can use aluminum foil.

Sources

• https://KeepOK.ru/kak-hranit-syir-v-holodilnike
• https://vcusnyatina.ru/sovetyi/zdorove-i-pitanie/kak-hranit-raznye-sorta-syra.html
• https://molokook.ru/kak-hranit-syr-v-holodilnike/
• https://www.Kleo.ru/items/cooking/kak-xranit-syr-v-xolodilnike.shtml
• https://uborka-v-dome.ru/kulinariya/hranenie-produktov/syr-v-holodilnike.html
• https://vsvoemdome.ru/eda/produkty/kak-hranit-syr-v-domashnih-usloviyah
• https://Lifehacker.ru/kak-pravilno-xranit-syr/
• https://blog.comfy.ua/kak-pravilno-khranit-syr-15-pravil_a0-390/
• https://bb22.ru/hranenie/kak-sohranit-syr-v-holodilnike-dolgo-svezhim-kak/

Common Mistakes

Even true cheese lovers and those who always have it in their refrigerator often encounter premature spoilage of the product or loss of its rich taste and aroma, even when fresh.

This is due to a number of mistakes:

• Storing cheese in open store packaging, cling film or plastic bag. Such placement of the product can only lead to faster spoilage and loss of properties and taste.
• Storing in sliced ​​form. The product should be cut immediately before serving, so it will retain its appearance and taste, and will be stored longer.
• Combined storage of different varieties. They must be packaged in separate containers and packages to avoid mixing of aromas, tastes and premature spoilage.

Taking into account such mistakes, you can make the storage of cheese more reasonable and correct, which will help avoid its spoilage and preserve its taste and aroma longer.

Can cheese be used if it is dry or moldy?

If the cheese is moldy, then it is impossible to save it from being sent to the trash bin. In this case, even cutting off the damaged layer will not help. This is explained by the fact that harmful fungi quickly spread throughout the product and do not leave clean pieces.

Unlike a moldy product, a dried product can be used when preparing various hot dishes. To make it suitable for eating, it must be soaked in milk. They do this as follows:

1. The dried pieces are placed in a deep pan.
2. They are filled with fresh milk. It is important that it completely covers the product.
3. After 1 hour, the container is placed on the stove.
4. Over low heat, its contents are heated to +40…+50ºC.
5. After this, the milk is drained.

Storing cheese at home is a difficult task. You can achieve success in it only if you follow the basic rules and take into account the recommendations of cheese makers. If you cope with the task, the product will remain tasty and healthy for a long time.

Answers to popular questions

If there is mold on the cheese, can it still be eaten?

In the case of slight moldiness of hard cheese, you can trim off its edges and eat it for a couple of days. Soft cheese will have to be thrown away immediately.

Is it possible to store cheese in cling film or a plastic bag?

It is best to wrap the product in parchment paper - it is this that better preserves its properties, taste and helps avoid impregnation with foreign odors. However, cling film can also be used for short-term storage.

Can it be frozen?

You can, but you don’t need to do this if you want to keep the product in its original form and, after defrosting, use it as slices. It will quickly lose its properties and will only be suitable for cooking.

What to do with homemade cheese?

Homemade cheese is stored for up to 3-5 days in a glass or enamel container, which is hermetically sealed with a lid. If desired, you can freeze it.

How long does an unopened wheel or triangle of cheese last?

Much longer - up to several weeks, it all depends on the type of product.

What do these periods mean?

For food products, Russian legislation establishes two deadlines:

• suitability;
• storage

1. Shelf life refers to the period during which a product can be used for its intended purpose. It is prohibited to consume food after this period. It is designated either by a specific date or period.
2. Shelf life is the period during which the product is stored without losing its qualities. At the end of the test, the product remains usable, but changes some qualities.

Products may indicate both terms or only one. To regulate the quality of cheese and other cheese products, a number of GOSTs have been adopted in Russia. Separate documents have been developed for the following types:

• rennet;
• Russian cheese;
• fused;
• semi-solid;
• soft cheeses.

There is also GOST R 52686-2006 “Cheeses. General technical conditions". Cheeses have different expiration dates depending on the type, variety, and packaging. They are installed by the manufacturer in accordance with the specifications for a specific type of product. This period is counted from the date of manufacture of the product.

Decree of the Government of the Russian Federation No. 720 of June 16, 1997 approved a list of goods with long periods of use, which after a certain period of time pose a danger to the health and life of consumers. Cheeses are also listed, among others. This means that after the expiration date the product cannot be used.

How to correctly determine freshness when purchasing and at home?

Signs that the product is spoiled:

• taste too pungent or rancid;
• white dots (milkstone);
• yeast microflora, manifested in the form of pink spots on the surface of the product;
• dark places are a sign of the imminent appearance of mold;
• putrid smell.

In addition, if it is noticeable that the cheese is crumbling, it means it was kept at sub-zero temperatures. If the packaging is damaged, the product dries out and loses weight.

If a soft variety shows signs of spoilage, it should not be eaten.

If it turns out that stale or low-quality cheese was purchased in a store, then the consumer has the right:

• exchange it for a similar, non-expired product;
• replace it with a product from another manufacturer by recalculating the amount paid (if necessary);
• get your money back for a defective purchase;
• get a discount.

The seller must accept the claim from the consumer. In this case, the presence of a check does not matter.

Is it possible to eat a product with mold after the expiration date?

After the expiration date, subject to storage rules, the cheese can be used as a topping for other dishes or on pizza, while the moldy edge can be cut off from hard varieties, but it is better not to let soft varieties, such as Philadelphia cheese, reach this state, as it becomes unusable for food.

Dried cheese also does not need to be thrown away in a hurry. It can be placed in milk and kept there for several hours. Subsequently, it can be eaten after heat treatment. For example, make pizza with it, hot sandwiches or bake meat with it.

The shelf life of cheese depends on its type, the packaging in which it is sold, and storage conditions. Some varieties can be eaten even after the first signs of unsuitability appear. It is important to follow the rules for storing the product, temperature and humidity. Sometimes cheese can be grated and frozen, thereby extending its useful life.

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How long is the shelf life?

As for individual types and varieties, the expiration dates are as follows.