Mushrooms 

Cheese is Russian shelf life. Useful properties of cheese

The main conditions, compliance with which ensure proper storage are: a certain temperature and relative humidity; adequate lighting and ventilation; observance of the commodity neighborhood, fixing permanent places for the goods; ensuring material responsibility for the implementation of sanitary and hygienic measures to prevent the loss and damage of goods. The goods must be protected from direct sunlight.

For ripening, the cheeses are sent to a cheese storage facility, where they are dried and crusty on the cheese head. In the first month of ripening, for most hard cheeses, a temperature of 13-15 ° C and a relative humidity of 85-90% are set; then the process takes place at a temperature of 10-12 ° C and a relative humidity of 80-85%. In cheese storage facilities, it is necessary to strictly observe sanitary and hygienic requirements. Product care consists in periodically turning the heads (once every 10 days) and removing mold and cheese mucus from their surfaces. After the formation of a thin crust, the cheeses are waxed (at the age of 30-40 days) in order to prevent drying and the development of mold. Maturation of cheese in polymer films is widely practiced.

CHEESE STORAGE TERMS AND CONDITIONS. At the time of acceptance of the cheese from the supplier, it is necessary to check the packaging, appearance, quality of the product, as well as the specified shelf life (some cheeses also indicate the date of production). Cheese is a delicate product that requires special storage conditions. To avoid spoilage, cheese must be stored at a constant temperature of 6 to 8 ° C, without sudden temperature fluctuations, and at a constant level of 90% relative humidity. A storage temperature that is too low kills the cheese, and a storage temperature that is too high destroys its structure. Likewise, humidity: too high deforms the cheese, too low leads to its rapid deterioration.

CHANGES OCCURRING DURING THE STORAGE OF CHEESE.
Cheese is delivered to trade organizations ripe. But in the process of storage in warehouses and in stores, changes continue in cheeses as a result of the development of microorganisms on the crust and the effect of physical factors on the structure of the cheese. The quality of the cheeses can improve during storage. In addition, in the further storage of fully ripened cheeses, they can overripe and, as a result of the accumulation of a large amount of protein breakdown products, acquire an excessively spicy and sometimes rancid taste. In Swiss and Soviet cheeses stored at sub-zero temperatures (permissible), milk stone falls out in cheese dough in the form of white dots, and when chewing, a slight crunch is felt. Milk stone is formed as a result of the increased content of calcium salts in cheeses, which are added to milk to increase its ability to clot.

When stored on the surface, cheeses may develop different kinds mold, yeast, putrefactive bacteria. The formation of pink spots indicates the development of yeast. As a result of sampling with a dipstick, voids and cracks are formed that are open to the outside air, in which molds develop. The formation of white spots, gradually growing on the crust, indicate the presence of putrefactive microflora. In this case, the crust affected by the microflora becomes loose and acquires a putrid odor. Cheese affected by subcrustal mold and putrefactive microorganisms for further storage not suitable.

They are subject to immediate sale after stripping. When storing cheese, the development of mold is delayed when the relative air humidity is below 82%, and the development of microorganisms is prevented by a dry room, since the surface of the cheeses dries up. When frozen, the quality of the cheese decreases. After deformation, moisture cannot be completely absorbed by the cheese mass and when the cheese is cut it flows out in the form of juice, the paraffin crust crumbles, the consistency becomes crumbly, the specific taste weakens. The breakdown of the paraffin layer can also occur with careless handling of the cheese. Cheese with a bare rind due to shrinkage loses more weight during storage and the bread is exposed to microflora. During storage, processed cheeses acquire a vice - corrosion of the foil. First, light spots appear, then they darken. Foil coated with a layer of special varnish is more resistant to corrosion. Tin foil is less susceptible to corrosion than aluminum. Cheese contains 40 to 50% moisture. About 75-80% of moisture is in a free state, the rest is bound, therefore, during storage, the cheese loses in weight (dries out), because some of the water evaporates into the atmosphere. The shrinkage size is influenced by many factors: the size of the cheese head, the quality of the wax coating, the condition of the crust, the moisture content in the cheese, storage conditions (temperature, relative humidity). In the first days of storage, cheeses lose more weight than in the following. During storage, brine cheeses, as a rule, increase in weight due to an increase in moisture in them. Cheese is also damaged by barn pests.

Cheese is stored in wooden boxes and drums with nests. Each package is packed with cheeses of the same type and grade.

Hard cheeses are stored at temperatures from -4 to 0 ° C and relative humidity of 85-90%.

Shelf life different types hard cheeses ranges from 10 months; soft fresh fermented milk cheeses should be stored at a temperature of 0-8 ° С: soft mushroom cheeses with mold - at a temperature of 0-6 ° С and a relative humidity of 75-85% within five days from the date of release from the enterprise, slugs - at a temperature of 10 ° From no more than 10 days, at temperatures from -5 to 0 ° C - no more than 1 month, Brest - 48 hours, Dvinsky - 5 days, Belovezhsky - 20 days.

Pickled cheeses are stored in barrels in a salted solution (16-18%) at a temperature not higher than 8 ° C: Brynza - 75 days, Suluguni - 25 days.

Processed cheeses should be stored in a dry, well-ventilated room at temperatures from -4 to 0 ° С and relative humidity of no more than 90% or temperatures from 0 to 4 ° С and relative humidity of 85%.

The shelf life of chunk and sausage cheeses is up to 3 months, pasty, sweet and lunchtime cheeses - no more than 30 days.

Cheese is a product known to mankind for several centuries. Initially, it was available only to a select segment of the population. As time went on, cheese became more widespread, more and more varieties of such a product appeared. Today there are over a hundred different types of cheese. So how do you store your cheese so it stays fresh longer?

Shelf life according to GOST

According to the GOST rules, the shelf life of cheese is one month. However, much depends on the type of cheese and on the packaging in which it is stored. In retail chains, the cheese must be sold within fifteen days.

Below is a list of the most popular types of this product with an indication of the shelf life.

  • Cheese "Russian"- 120 days;
  • cheese "Adyghe"- 30 days in polymeric containers and 75 days in glass containers;
  • Pigtail cheese- 60 days;
  • blue cheese- up to three months;
  • processed cheese- 30 days;
  • cheese "Dor blue"- from 2 to 3 months;
  • Dutch cheese- 120 days;
  • Mascarpone cheese- up to 3 months (with opened packaging up to three days);
  • Brie cheese- up to 2 months;
  • sulguni cheese"- 30 days;
  • "Gouda"- 120 days;
  • homemade cheese - 20 days.

Closed packaging significantly increases the shelf life of any kind of cheese. If the cheese was packaged and sliced ​​directly in the store, then its shelf life will be only 72 hours.

Storing cheese in the refrigerator

Like all dairy products, cheese is best kept in the refrigerator. The optimal storage temperature for most varieties of this product is -2-4 degrees Celsius. A whole head of cheese can be stored in the refrigerator for up to two months. If the product is cut into small pieces, then its shelf life is significantly reduced and is only 15 days. Pasty cheeses are stored in the refrigerator for up to one month, and sausage cheeses - up to three months. Cheese and suluguni are best stored in the warmest place of the refrigerator. They are stored for up to 75 days.

After the expiration date

If the cheese has expired and the product starts to dry out, do not rush to throw it in the trash can. The dried product can be grated and used for food, for example, for making pizza or macaroni and cheese. Of course, this does not apply to cheese, which is already covered with mold of far from noble origin.

To keep the cheese fresh and tasty for longer, you need to store it properly.

With such a variety of cheese varieties, it is impossible to say for sure what shelf life the cheeses have. Each cheese has its own term and its own storage rules.

At home it will be correct to store any cheese in the refrigerator, and the shelf life should be indicated on the package. If the package is hermetically sealed, then hard cheese can be stored for up to two weeks, but when you open the package, you need to eat the cheese within 3-5 days, it depends on the packing date indicated on the package. And soft cheeses are stored for only 1-2 days, they must be eaten almost immediately, and not stored.

You have to understand that before the cheese got to our home, it was stored somewhere for a long time.

Longest shelf life for hard cheeses that are covered with paraffin. Such cheese heads should be even, without dents or cracks. At the bases, they are stored in specially equipped chambers with the maintenance of temperature, humidity, filtration and air circulation. They are stored for up to 6 months, subject to all requirements.

Short shelf life, in compliance with all the same requirements, for varieties of cheese in brine, such as suluguni, adyghe, feta cheese, etc. - such heads of brine cheeses are stored in barrels from 2 weeks to 2 months.

The shortest shelf life in soft, creamy and fresh cheeses(like curd mass).

Cheese is stored in stores in refrigerators and it must reach the buyer within a certain time frame. There is a table of all types of cheese, according to which the timing of the sale is determined.

The table shows the timing of the sale of cheeses in trade, in days, at a storage temperature of 0 to 8 ° C.

Rospotrebnadzor: Sliced ​​cheese should be sold within 12 hours

Within the framework of the Narodny Patrol project, Orlovskie Novosti received a complaint about the actions of one of the Orel stores. On the display window of "Magnit" on Fomin Street, the buyer found about 15 kilograms of slices of cheese, the expiration date of which had expired a few days ago. We turned to Rospotrebnadzor for clarification of the rules for the sale of this product.

- According to clause 34 of the "Rules for the sale of certain types of goods" in the case of pre-sale packing and packaging of loose goods carried out by the seller, the volume of packaged goods with short shelf life should not exceed the volume of their sale within one day of trade, - indicated in the response of Rospotrebnadzor.

It is worth noting that the shelf life of perishable food products apply to goods in "factory" packaging, and do not apply, for example, to cheese, cut into pieces and wrapped in cling film for implementation.

- After opening the package, perishable food products should be sold within a period of no more than 12 hours from the moment of opening, subject to the storage conditions, - said the specialists of Rospotrebnadzor.

Trade organizations must monitor compliance with these rules on a daily basis. In case of violation of the requirements for the shelf life and conditions for the sale of food products in trade organizations, the seller bears administrative responsibility.

We will remind, IA "Orlovskie Novosti" launched a new project "People's Watch", in which, together with Orlovtsy tries to clear the counters of low-quality goods. Send photos and information about bad purchases to our group, we will transfer information about them to Rospotrebnadzor, involve the consumer protection society, carry out examinations and test purchases.

Polyethylene - harm! How not to store cheese

Milk itself is delicious and incredible useful product... Over the millennia, mankind has learned to make many other products on its basis, cheese occupies a special place.

There are many varieties of cheeses that differ in flavor, production method and cost. They have one thing in common - high requirements for storage conditions, which people often forget or do not know at all. How much and how to store cheese depends primarily on the type of cheese. If you follow the basic rules, you can enjoy the taste to the fullest.

How long can you store different types of cheese

Cheese is a product obtained from different types of milk through fermentation, fermentation or melting using special salts. There are more than 2 thousand varieties of cheese in the world, but all of them can be divided into several groups:

Each species has its own consistency and special taste. What unites them is high nutritional value and a significant content of minerals and vitamins.

Any type of cheese contains:

  • vitamins: almost the entire group B, C, PP, E, A;
  • trace elements: iron, manganese, zinc, copper;
  • macronutrients: calcium, magnesium, phosphorus, potassium, sodium.

The product is absorbed in the body almost completely.

Almost all types of cheese (except processed) are live, therefore they require special storage conditions.

How long can hard cheese be stored

Hard cheeses are made from milk by the long-term pressing method (at least six months), so they have a dense structure and low moisture content. The most popular varieties: Parmesan, Edam, Pecorino.

These species have an increased concentration of calcium, strengthen the bone skeleton and tooth enamel, and help to normalize blood pressure, sleep and emotional state.

The shelf life of such cheeses in vacuum packaging is about 4 months, after opening no more than 2 weeks. To store this type of dairy product, a high humidity (at least 85%) is required to avoid rapid drying. The optimum temperature is not less than 5 degrees and not more than 10.

How to store semi-hard varieties

Classic Russian cheese and Maasdam are a prime example of a semi-hard product. They have a dense texture and a soft texture that almost melts in the mouth. All semi-solid varieties have characteristic holes of different sizes inside.

  • humidity - 80-85%;
  • temperature - 5-7 degrees;
  • term - 1-2 weeks.

You can extend the shelf life of hard and semi-hard cheese with a layer of paraffin or wax.

To do this, a piece is leveled with a knife and covered with 2-3 layers of paraffin. The cheese is wrapped in parchment and placed on a ceramic dish. Flavoring and useful qualities the product is stored for up to 1-1.5 months, provided that the integrity of the crust is preserved.

Storage conditions for soft cheeses

Young or soft cheeses cook quite quickly and therefore do not have the typical hard, dense crust on the surface. They are distinguished by a very delicate texture, as a rule, they leave a mild aftertaste of cream, nuts or mushrooms. The most popular are Mascarpone, Smolensky, Roquefort.

  • temperature from minus 4 to 5 degrees;
  • humidity - not less than 90%.

You need to eat cheese within 3 days after opening the package.

What kind of cheese can be stored in brine

Some varieties are made in a special way - they put raw materials in a brine, which gives the product a certain taste. Pickled cheeses: Suluguni, Adyghe, Mozzarella, Brynza, Feta.

The condition of the brine must be constantly monitored, as soon as the liquid becomes cloudy, it must be changed to a new one. The brine is very simple to make: dissolve 2 tablespoons of salt in half a liter of whey, milk or plain water.

The saltier the solution, the longer the cheese will be stored in it. If the food tastes too salty, you can cut it portioned chunks and soak in milk or water for 8-12 hours.

Another type of pickled cheese is Chechil or pigtail. In brine, it is at the stage of production, then it is pulled out, given its characteristic shape and so it goes on sale. Pigtail cheese has a delicate flavor and can be classic or smoked.

In a vacuum package, it lasts 2 months (smoked 3). At home, the pigtail is stored in parchment for 7-10 days.

Blue cheeses

We can say about this type of product that it is not for everybody. Not everyone can eat a piece of blue cheese, albeit food. Varieties of blue cheeses:

Cheeses of this type are made using a special technology, they are hard and soft, each has a special type of mold, which has a different color and taste.

The main rule for storing this type of cheese is isolation from other products, since mold can significantly accelerate their spoilage. Shelf life at a temperature of 3-7 degrees and a humidity of 85-90% for soft species 3 days, for hard 7.

Moldy cheeses are distinguished by a rather noticeable aroma, which not only can be transferred to other products, but also linger for a long time in the refrigerator. To avoid this, the product is tightly wrapped in parchment and placed in an enamel pot or plastic container with a lid.

Fused

Processed cheeses made from dairy raw materials by adding special salts are very popular. They have a soft, creamy consistency and often include various additives: herbs, mushrooms, bacon.

Types of processed cheeses:

You can store such cheeses for 3-5 days in a tightly closed package at a temperature not exceeding 4 degrees and a humidity of 90%.

Processed cheeses dry very quickly, so it is recommended to keep them in their original packaging or wrap them in foil.

Home

Some housewives pamper households with their own cheese made from cow or goat milk... It is made from cottage cheese in brine or under pressure and is stored for only 2-3 days on the bottom shelf of the refrigerator. For storage, the piece is wrapped in parchment and placed in a glass or enamel container.

Another way to store homemade cheese:

  • wrap a piece with a cloth soaked in saline solution for 1-2 hours;
  • pour over melted butter;
  • place in an enamel pan.

This will keep the product for several weeks, even if room temperature.

Curd

Especially delicate texture and delicate taste differ curd cheeses(Philadelphia, Almetta, Mascarpone).

In the original packaging, they are stored for 3 months at a temperature of 2-5 degrees, after opening the product must be consumed in 2-3 days.

  • high humidity (80-90%);
  • relatively low temperature (not higher than 10 degrees);
  • isolation from sunlight and artificial light.

At home, the best storage option is a refrigerator, but it is permissible to keep cheese in the basement, freezer, and even at room temperature.

Fridge

The easiest way to store cheese is in the main compartment of the refrigerator. However, the product does not like very low temperatures, so the lower shelf, the vegetable compartment or the refrigerator door are more suitable for this.

Each piece must be wrapped in an airtight container to protect it from drying out and becoming saturated with foreign odors. Parchment or baking paper is ideal for this.

You can wrap the product in a white paper towel and place it in a container with an airtight lid or bag without tying it.

It is not worth keeping the cheese in cling film, the product will suffocate and become covered with mold and mucus.

The shelf life depends on the species, but in any case, it is recommended to periodically check the condition of the product and allow it to breathe for a few minutes a day. Replace the packaging daily with a new one and wipe the container dry.

Cellar or basement

For storing large quantities of cheese in a private home or during the holidays when there is not enough space in the refrigerator, a cellar is suitable.

Each piece of cheese is wrapped in cloth, parchment or paper and placed in an airtight glass or enamel container. This will protect the product from dampness, vegetable odors and possible rodents.

The basement is suitable for short-term storage of slices or long-term storage of whole heads or products in their original packaging.

Freezer

A freezer is suitable for storing large quantities of cheese, such as leftovers from a holiday. Freezing will not affect the taste of the product, but it will slightly reduce the beneficial properties and make the product fragile.

Before placing in the freezer, each piece is wrapped in parchment and cling film. Hard varieties can be pre-grated and placed in a separate container.

Shelf life in the freezer for 3-4 months.

At room temperature

This requires a cotton cloth and a strong saline solution (4 tablespoons per liter). A piece is wrapped in a cloth soaked in solution and placed in a container with a lid.

Any kind of cheese is a perishable and capricious product. If the above conditions are not met, it can lose taste and quality characteristics very quickly. Easy-to-follow tips will help you avoid this:

Cheese stored in the refrigerator must be inspected daily in order to detect loss of quality in a timely manner. Signs of spoilage:

  • unpleasant odor;
  • dark points;
  • white or pink spots;
  • slippery surface;
  • mold.

A dried piece can be partially restored by dipping it in milk for several hours.

Among the variety of cheeses, an adult and a child can find one that he likes to taste. You should not buy a product for future use, it quickly loses its taste and properties. If the shelf life of the cheese is coming to an end, you can use the treat to prepare other dishes or simply freeze it.

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How to keep cheese fresh in the refrigerator for a long time: 3 prerequisites

Cheese - hard, processed, homemade, with and without mold ... Does this tasty and healthy product often appear in your diet? How to keep cheese in the refrigerator for a long time to keep it fresh? I have a proven instruction manual, which I will share with you.

Basic principles of storing cheese

Thanks to beneficial bacteria and microorganisms, cheese is considered "live", so it needs special storage conditions. So that it does not lose its aroma and taste, does not dry out and does not become moldy and remain usable, it must be properly stored.

Since the shelf life of cheese is not so long, not observing the rules for its storage can lead to its premature end.

On what to look out for during storage:

  1. Temperature. The wrong temperature or its sharp drop has the most negative effect on this delicate product:
  • low temperature kills beneficial bacteria and leads to a change in the structure;
  • high- on the contrary, it promotes the rapid growth of harmful microorganisms and turns cheese into a source of health hazard.

Optimal temperature for storing cheese without compromising its quality + 3… +8 ° C.

The shelf life of cheese will increase if it is placed in a refrigerator at a temperature of + 3 ... +8 ° C

  1. Humidity... Air humidity also matters:
  • at low humidity the product is weathered and dry;
  • at high- deteriorates.

Ideal indicator - 90%.

Condition 1. Varieties of cheese

Each type of cheese requires a special treatment:

In order not to miss the moment of its damage, you need to periodically check if mold appears on it. If it appears - it must be removed - cut off.

So, with a thermometer reading of -2 ° C, they are perfectly stored for a month, and at + 3 ... +10 ° C - only 7 days.

Processed - should not be consumed later than two days after opening the package - it is unsafe.

This helps to protect the rest of the products from odor and mildew.

Not sure how to remove salt from cheese before serving? A few hours before eating, simply slice the cheese and soak it in water or milk.

You should not wash pickled cheeses in hot water: will start to melt and lose its beneficial properties.

Soft cottage cheese can be portioned and frozen. He will lie quietly in the freezer for several months.

For 14 days, you can store small leftovers of this product, and even grated Parmesan - just wrap it in parchment paper and put it on the top shelf of the refrigerator.

Condition 2. Rules for storing cheese in the refrigerator

Fridge - the best place for storage. However, here, too, the conditions and shelf life of the product must be strictly observed. How to keep cheese fresh in the refrigerator for longer?

  1. Where to store it? Bottom shelf or tray for fruits and vegetables - perfect option... It is there that the temperature and humidity are the most optimal.

Photo: Vegetable Cooler - Ideal Cheese Storage

  1. What to store? Modern refrigerators are equipped with air circulation systems, and the humidity in them may be below the required level. Therefore, dairy products are best kept in glass, plastic or ceramic containers.

You can also use cling film or plastic bags. This will help preserve the freshness of the product and protect it from extraneous odors.

Plastic container to keep cheese products fresh

Remove the cheese from the refrigerator about one hour before serving to restore its natural smell and taste. It is advisable to cut the product immediately before serving.

  1. You can't keep cheese in paper- so it dries even faster. It is better to use double packaging: food parchment and a plastic bag or any container.

Double packaging perfectly preserves the freshness of the cheese

If, in addition to the package, you did not find a suitable container, put a few pasta or a piece of refined sugar there - they will protect the cheese from excess moisture.

  1. Size matters? Yes, large pieces of vacuum packed cheese stay fresh longer, but the price is not affordable for everyone.
  2. If you want to take cheese on the road or to nature, but there is no portable refrigerator. Take a regular linen napkin, soak it in water and wrap the cheese in it. It is better to keep these pieces of cheese out of the sun.

Condition 3. How to store cheese in the freezer

Mis it safe to store cheese in the freezer? Professional cook will say unequivocally "No". Most cheeses do not tolerate sub-zero temperatures:

  • lose their taste;
  • consistency;
  • useful qualities.

However, they do not become inedible. Of course, making a sandwich with a thawed product is no longer worth it, but putting it in salads, pies, pizza and other dishes is an excellent solution.

Cheese frozen in the freezer is perfect for making pizza.

An exception - parmesan... It has already passed heat treatment and is not afraid of the cold. At -15… -20 ° C the shelf life of the cheese can be extended up to 3 months. Standard rules: cut into portions and wrap in individual bags.

Summary

Storing cheese in the refrigerator shouldn't be difficult. If you follow the rules, you will protect tasty product from falling into the trash can. But in order not to think for a long time how and how much cheese is stored in the refrigerator, do not buy it for future use. Better get a small piece, and when it's over, buy another one.

The video in this article has visual instructions on how to properly store cheese. If you have any questions, I’m waiting for them in the comments.

Cheese storage: where, how and at what temperature

The abundance of various types of cheese on store shelves allows each customer to choose a product to their liking. But in order for the cheese to remain tasty, retain its structure and smell, it must be properly stored. Let's find out what conditions and terms must be observed, where is it better and at what temperature the cheese should be stored.

General rules

The main thing to understand when storing cheese is that it must breathe. Therefore, never wrap the food in a plastic bag or cling film. With insufficient ventilation, the cheese quickly begins to grow moldy, its taste disappears, and harmful bacteria grow actively. Compliance with the following rules will allow you to preserve the sophistication of taste and extend the shelf life of the cheese.

Keep the cheese in waxed paper or parchment paper. It will protect the product from weathering and at the same time allow it to breathe. You can stick a sticker on the package with the name of the variety and the date of purchase.

Store cheeses only in the refrigerator, do not freeze them. After defrosting, they lose their smell and consistency, and begin to crumble.

Avoid temperature extremes. When placing food in the refrigerator, keep it away from door shelves and freezers.

Optimal conditions for storing cheese are temperature +6… +8 ° С and relative humidity 85–90%. Achieving these levels at home is almost impossible, so don't buy a lot of cheese at once. Take enough to eat within a week.

It is permissible to store cheese not only in the refrigerator, but also in the pantry. To do this, take a natural fabric (linen or cotton), soak it in salt water and wrap the product with it. Place in a saucepan and store.

Do not keep different types of cheese in the same package. Each variety has its own unique aroma and you don't need to mix them. For the same reason, do not store strong-smelling foods and dishes next to cheese.

Do not cut the rind off immediately after purchase. It protects the product from drying out and helps to retain odor.

Please note: any cheese must be taken out of the refrigerator before use and allowed to warm up a little. Just 15 minutes at room temperature will allow the flavor and aroma to unfold to the fullest.

If you cannot determine in any way what is the best way to store this delicate and exquisite product, get a special cheese pan. Some "smart" models have special valves that let only excess moisture out and keep the smell inside.

Hard varieties

If all the subtleties are observed, hard cheese varieties are stored for no more than 10 days. However, some, such as Parmesan, Cheddar or ripe Gruyere, will stay free for more than a month. Wrap the cheese in a cloth soaked in strong saline and then in foil. Refrigerate and cut into small pieces as needed.

Hard cheeses tolerate freezer storage well (up to 3 months). However, in this case, it is better to use them only for cooking. If you plan to eat cheese in the near future, then just put it in an enamel or glass container and keep it in the refrigerator.

Basic rules for storing cottage cheese

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Blue cheeses

These types of cheeses have a strong odor. To prevent the aroma from spreading to other products, you need to store cheeses with mold in airtight containers or wrapped in food foil. In this case, every 3 days it is necessary to open the package and let them breathe for about 45 minutes.

French varieties brie, bursin, roquefort, camembert are very sensitive to temperature changes. Storing them in the freezer is out of the question. And they will stay in the refrigerator no more than 5-7 days. Therefore, after purchase, try to use them as soon as possible, store them in their original packaging, and wrap the cut with paper.

Salty and soft varieties

Soft types of cheese also do not withstand long-term storage. The maximum shelf life of such cheeses is about 3-4 days. Processed cheese after opening the package, they begin to dry the next day. If, when mold forms on hard varieties, it can be cleaned off, then it is better to throw away the soft ones immediately.

Salted or pickled varieties (mozzarella, Adyghe, feta cheese, feta or suluguni) are usually stored in their own liquid or whey in a plastic container. In this case, it will be possible to preserve the softness of the consistency and the uniqueness of the taste.

Homemade cheese should be consumed within 4–5 days. If a hand-cooked product starts to dry out, place it in milk for 3-4 hours.

Compliance with such storage standards as suitable packaging, absence of temperature changes and foreign odors, as well as good ventilation, will allow you to enjoy the taste and smell of cheese until the last slice. Keep in mind, however, that storing almost all varieties in the refrigerator for more than 7 days will negatively affect their taste, smell and texture.

Cheese is one of the most widespread and favorite food products of many housewives. It is used for food alone or as part of a wide variety of dishes. And some housewives do not think that this fermented milk product special storage conditions are required. After all, if you do not take into account the cheese, this will not only spoil its taste, but can also lead to poisoning. To avoid this, it is necessary to understand how to properly store this product, how long it can remain fresh and whether it is possible to increase the period of its safe use.

Types of cheeses

This product is made from milk. And for this it can be used cow's milk, as well as sheep or goat. In accordance with this, as well as with the method of production and the presence of other components, all cheeses can be divided into several types:

What determines the shelf life of cheese

This milk product has special storage conditions. They depend a lot on the type of cheese. But there are other factors to keep it fresh and not eat a moldy or spoiled food. Before buying it in a store, you need to know the characteristics of this type of cheese. It is undesirable to eat a product that is approaching the end of its shelf life. To preserve cheese at home, it is very important to observe certain conditions of temperature, humidity and other parameters.

Low temperatures are detrimental to this product. After all, cheese is "live". And at high temperatures, it can deteriorate. High humidity leads to the appearance of mold, and at low humidity it dries. The shelf life of the packaged cheese is especially short: if it is cut into pieces, then it is edible for no more than 3 days.

Basic storage conditions for cheese

It is not worth making large stocks of this product. After all, the shelf life of cheese, even in an intact package, is 2 months, and a cut piece is stored even less. It is worth knowing that different varieties need to be placed separately. After all, they not only require special storage conditions, but also have a special aroma. For example, mold cheese, which is so rare in the refrigerator of our housewives, must be kept away from other products and in sealed packaging. Brine varieties are stored in a jar or saucepan, placed in a special brine. And the shelf life of self-made cheese can be no more than 2-3 days.

It is very important to observe the storage conditions for this product. Cheese must be packed. It is better to purchase a special ceramic or glass cheese pan with a ventilated lid for storage at home. It is also necessary to observe the temperature regime - from 3 to 10 degrees. And it is advisable that the temperature does not fluctuate, since the cheese does not like this. But you can save this product even without a refrigerator. To do this, it is wrapped in a cloth dipped in salt water and placed in a ventilated place, away from sunlight.

How to extend the shelf life of cheese in the refrigerator

Usually housewives buy food for a few days. But it so happens that it is necessary to extend their shelf life. There are certain rules on how you can store cheese in the refrigerator for more than a few days so that it doesn't spoil:

How not to store this product

To increase the shelf life of cheese, you need to know what causes it to spoil quickly. When storing this product, avoid:

How to store hard varieties

Such cheese retains its freshness and taste in the refrigerator much longer than others. But all the same, the necessary storage conditions should be observed. Even so, the shelf life of hard cheese is no more than a month. And you need to check it regularly for mold stains or tainted spots. To hard cheese survived longer, the following conditions are needed:

  • high air humidity - about 90%, so it is better to store it in plastic wrap, and not in paper;
  • the air temperature should be from 3 to 10 degrees, cheese does not like extreme cold;
  • the storage place should be well ventilated, the proximity of strong-smelling products is undesirable.

Sometimes it is recommended to preserve hard cheese for longer, put a lump of refined sugar or a few pasta in the package next to it. Semi-hard cheese is stored a little less. It is better for sandwiches than for preparing hot meals. Therefore, it is important to consider, for example, the shelf life of a very popular variety.

Storing soft cheeses

This product is best preserved in its original packaging. You can also place it in a resealable container, such as an enamel saucepan. This storage will protect soft cheese from weathering. These varieties can be placed in the freezer, they will not lose their taste from this. But you can store them like this for no more than 3 days. Also, cheese in an open package is stored for only a few days. It dries quickly and can get moldy in tightly closed packaging.

The shelf life of the Adyghe cheese is also small, although, unlike others soft varieties, it is pasteurized at high temperatures. But even in the original packaging, it is stored for no more than a month, and at home after opening it is only a week. Adyghe cheese in the refrigerator, it is better to put it in a glass dish, close it tightly with a lid and place it separately from other products.

Processed cheeses

Many housewives prefer them to hard varieties. Their benefits include better absorption by the body, as well as a wide variety of flavors. In addition, processed cheese has a slightly longer shelf life than other varieties. In its original packaging, it can be stored for several months - some varieties up to six months. Processed cheese can be frozen, so it will be easier to use for cooking many dishes. But after opening the package, you can store it for only a couple of days: it dries quickly. Cheese packed in foil is best preserved. And to determine its suitability for eating, you need to carefully examine the cheese for mold. If dark spots or unpleasant odors appear, it is better to discard the product.

Signs of cheese spoilage

This product is obtained as a result of the vital activity of microorganisms, therefore it is said that it matures. Usually ripe cheese is sold in stores, but when stored, microorganisms can develop in it. The accumulation of protein breakdown products can result in a rancid taste or excessive pungency. In some varieties, during storage, milk stone is formed in the form of white dots. This precipitates calcium salts. In addition, pink spots may form on the surface of the cheese - this is a sign of the development of yeast microflora. Dark spots are often formed, indicating the appearance of mold. White spots and a putrid odor are a sign of the development of putrefactive microflora. If the packaging is damaged, the cheese begins to dry out and loses weight. After freezing, most types of cheese crumble, their taste deteriorates.

What to do with spoiled cheese

If you don't know what the expiration date of the cheese is, you can let it go bad. When this happened with, for example, mold appeared, it can be cut off. The remaining piece is edible. If the cheese is dry, it should be placed in a container of milk for several hours. Such spoiled cheese is best used for food after cooking, for example, baking vegetables or meat, making hot sandwiches or pizza.

Who among us doesn't like cheese? This natural product with a salty and very spicy taste does not leave anyone indifferent. It is eaten at home, in restaurants, at parties. Snacks, salads, main courses and desserts are prepared with it. They are fed to babies from a very early age, since the delicate soft cheese brings a lot of benefits to the growing body.

Due to the fact that cheese is a "live" product, it is very important to carefully observe all the conditions for its storage. If stored improperly, cheese quickly deteriorates, dries up, loses its appearance and becomes unusable. The main cause of spoilage is the incorrect storage temperature of the cheese, as well as its sharp fluctuations. If the temperature is too low, beneficial bacteria begin to die in the cheese, and at high temperatures, the structure of the cheese deteriorates. The humidity at which the cheese is stored is no less important. If the air is not humid enough, the cheese dries up and deforms. And if the humidity is too high, it starts to deteriorate.

How to store cheese so it stays fresh and tasty for as long as possible? The conditions for storing cheese at a constant temperature of about 6-7 ° C are considered ideal. It is also recommended to store cheese at a constant level of humidity of about 90%. The room in which the cheese is located must be well ventilated. In France, Germany and Switzerland, large cheese producers store it in special cellars with a special microclimate. We store cheese in the refrigerator, where conditions are not as ideal as we would like. Therefore, the first advice is not to buy too much cheese, so that later you do not think about how to save it.

How to store cheese in the refrigerator

When placing cheese in the refrigerator, you need to choose the shelves farthest from freezer... Compartments for vegetables and fruits are best suited in this regard. It is not worth keeping cheese on the door because of the constant temperature changes every time you open it. Before storing cheese in the refrigerator, it must be properly packaged. We want to immediately refute the erroneous judgment that the best packaging for cheese is store-bought. Far from it. Cheese can only be left in the store packaging if it is a closed vacuum bag. If the package has already been cut, the cheese must be removed and repackaged in cling film, foil or parchment, so that the piece of cheese is covered on all sides.

Often, even in the most expensive stores, cheese is wrapped in paper. If such packaging does not have a layer of cling film on the back, it will not be suitable for further storage of cheese. In paper, cheese will dry out quickly, become stale and lose shape. The humidity in the refrigerator is not very high, so it would be just ideal if you put the wrapped cheese additionally in a plastic bag or in a cheese pan made of glass, ceramics or even plastic. The main thing is that it should be hermetically sealed.

How long can cheese be stored? It all depends on the type of cheese and storage conditions. With careful observance of all the rules in the warehouses of manufacturers, moldy cheeses are stored for about a month, pickled cheeses - 2 months, and hard cheeses can be stored for up to 10 months. But at home, when the cheese was cut, brought home, put in the refrigerator and periodically taken out from there to cut off a piece, it quickly loses its quality. Therefore, it is not recommended to store the hardest types of cheese for more than 7-8 days, while soft cheese and cottage cheese are best eaten in 2-3 days.

How to store cheese properly

Despite the wide variety of cheese in stores, figuring out how to properly store cheese at home is not that difficult. To do this, you need to distinguish between the main types of cheese, in accordance with which the conditions for their storage are determined.

  • how to store hard cheese

Hard and semi-hard cheese has the longest shelf life. The most suitable temperature for its storage is considered to be the range from -4 to 0 ° C. If french cheese carefully wrapped in cling film, then, for example, less aromatic Swiss cheese it is quite possible to store simply in a well-closed enamel or glassware by putting a sugar cube there, which will absorb excess moisture. If you need to store cheese without a refrigerator, wrap it in a cloth soaked in salt water and store it in a cool place out of direct sunlight.

  • how to store blue cheese
  • how to store homemade cheese

Homemade homemade cheese and cottage cheese only last a few days. At the same time, it is impossible to keep cheese in a plastic bag, in which it is often sold. be sure to transfer to a glass or enamel dish with a lid. And it will also be useful for you to know that cottage cheese, like hard cheese, can be frozen. That being said, it is best to place it in a wooden container. Frozen cheese is stored for months and, according to experts, does not lose its properties at all.

  • how to store pickled cheese

Cheese, suluguni and other brine cheeses, of course, are best stored in brine or whey. And before use, to remove salt, they can be cut and soaked in boiled water or milk for about 8-10 hours. It is important to remember that if salted feta cheese is stored long enough, then everyone's favorite suluguni cheese deteriorates very quickly. Therefore, you need to eat it right away.

If you have stored the cheese incorrectly and it has dried out, try soaking it in milk. This will return the cheese to its mouth-watering shape and flavor. If mold appears on a piece of cheese, it is not at all necessary to throw it away, the mold can be cut off, and the cheese can be used for or other hot dishes. Store your cheese properly and enjoy the delicious taste of this healthy natural product.