If you're a cheese lover like me, then chances are you've got half a dozen pieces of the stuff sitting in your fridge as we speak. But just because you're an enthusiast doesn't mean you're a storage expert. At a recent class held by the expert Juliana Uruburu and the California Milk Advisory Board, I discovered that this little mouse has been storing much of her cheese completely wrong all along. Have you been doing the same? Find out after the break.
- You don't know how to properly select cheese. Be sure to buy cheeses free of any off-smells or appearances. Those that have been covered in plastic wrap are a good sign: "It's a measure of quality," explains cheese expert Juliana Uruburu.
- You don't hold fresh cheese to different standards. If you detect mold on a ricotta, fior di latte, or burrata, for example, throw it out. Because of their high moisture content, fresh cheeses are the most perishable and don't age. They shouldn't have much of an aroma; a strong smell is a bad sign.
- You don't cover the paste. That'd be cheesemonger speak for the soft or runny part of a developed-rind cheese, like the interior of a brie. "The best way to preserve the cheese is to create an environment that can hold moisture without being wet," Uruburu explains. She suggests covering the paste with wax paper, which will evaporate moisture but still maintain a humid enough environment.
- You don't flip your cheese. As a cheese sits, its moisture tends to collect at the bottom due to gravity. For this reason, uncut cheese should be turned over regularly (Uruburu recommends once a day) to even out water content and distribute natural oils.
Are you surprised to learn the particularities of cheese storage? How do you keep cheese?
Source: Flickr User Matt Biddulph