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- There are over 2000 different types of cheeses in an amazing variety of flavors - from mild to extra sharp, tangy to spicy. And the textures range from creamy and soft to granular and firm.
Our Cheese Selection Chart describes many popular cheeses from around the world.
- Keep cheese refrigerated at temperatures of 35° to 40°F.
- Strong, aromatic cheese, such as Blue Cheese, should be kept in a covered container.
- Wrap all cheese tightly in the original wrapper, plastic food wrap or aluminum foil to retain moisture and prevent mold.
- Firm cheeses, such as Swiss and Cheddar, will keep longer than softer cheeses.
- Process cheeses have a long shelf life because they are pasteurized. Once they are opened, or sliced in the deli, keep them tightly wrapped and refrigerated to avoid drying out.
- Freezing cheese is not recommended. However, if you do, freeze cheese in small amounts of less than one-half pound, no thicker than one-inch. Wrap well.
- To use frozen cheese, thaw slowly in the refrigerator. Thawed cheese may be mottled in color, which should even out after thawing. Frozen cheese is usually crumbly and more suitable for cooking than for serving to guests or using for snacks.
- What about mold? Most molds are harmless, but to be safe, discard at least one-half inch of cheese on all sides of the visible mold. Tips:
- Make sure the knife blade is thoroughly cleaned when cutting each surface to avoid spreading mold to the freshly cut surface.
- Use new plastic wrap or foil when rewrapping, to avoid spreading mold spores to the fresh areas.
- Our Cheese Selection Chart describes many popular cheeses from
around the world, with serving and substitution suggestions for each.
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