Storing
Firm cheeses keep very well, from a few weeks to several months. In fact,
cheese will continue to ripen and to develop different tastes. Store your
cheeses in their original packages, in aluminum foil or in an airtight plastic
container. If traces of white appear on the cheese it is an indicator of the
beginning of mould. Cut off the affected part and wrap the cheese in paper
towel before repackaging it. Your fridge’s vegetable drawer is always the best
place to store your cheeses. Once wrapped and set apart from the other drawer
contents, your cheeses will keep for a long time.
Freezing
Once grated, firm cheeses survive well in the freezer. Their texture will
be slightly altered, but they become more brittle and are easier to use in
dishes such as gratins. If you prefer to grate the cheese before freezing,
make sure to place the cheese in a freezer bag and to cool it in the refrigerator
before placing in the freezer.
When you are ready to use your cheese thaw for a period in the refrigerator.
Its taste should not be affected by freezing done under proper conditions.
Good Freezing Cheese: Cheddar, Emmental, Fruilano, Gouda, Provolone, Raclette
and Swiss.
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