If I would have to classify every object into the fridge with regard to excitement, raspberries, buttermilk and thawed meat. Just wait Half a day Too long to use these staple and they grow shortened, moldy, lazy or worse.
A good block of cheddar cheese is now quite waiting and can sit around for a while without reducing taste or quality. But there are a few tricks to keep it as fresh as possible – and there is one thing that you should never do with cheese: “You don’t want to freeze cheese that you want to eat as a solid piece,” says Steve Marko, Senior Director of R&D at Tillamook County Creamery Association.
Why shouldn’t you freeze cheese
“If you freeze it, the moisture in the cheese can turn into ice crystals that can pour and browse into fat and protein structures,” explains Marko. Since it then builds up, these crossed -out structures can expire oil, which makes the cheese more susceptible to oxidation, which can lead to more “from -” goroma.
The texture of a frozen cheese that is exchanged can also suffer. Marko explains that during the aging process the protein structures in Cheddar cheese relax and create its creamy mouthfeel. The extreme cold can separate these protein structures and go wrong, which leads to a pasty and granular cheese.
The more moisture content in a certain cheese, adds Marko. The core product of Tillamook is a long -time Cheddar that has a relatively low moisture content. Therefore, it can depend so long with a minimal threat of spoiling – no freezing.
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More cheese tips, so Tillamook
“Consumers are nervous to absorb a great cheese and not put it in a cooler,” says Marko. It is a common concern for travelers who shop in the Tillamook Brick-and-Mortar Store in Tillamook, Oregon, because many want to buy a brick cheese and therefore want to travel home. But Marko says that they should have no problems under normal conditions: “The truth is, it is perfectly fine if it is in the original package and was not open.”
The date stamped on the package is not necessarily the date on which you have to use it. “As soon as it is home to consumers, their cheese can continue and in their fridge as long as it appears clean and has no shape,” he says. “I have cheese in your original package that I had had there for a year.”
Admittedly, there are ways to set up your cheese for success. Marko recommends to keep it in its original packaging until the moment you want to use it in the darkest, coolest part of your fridge. As soon as you can use it, only cut the portion you need with clean knives and clean hands before returning the rest in the fridge, preferably in natural beeswax packs to keep the air away. The remaining cheese has more weeks of life.
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Before serving a long -time sharp Cheddar, Marko recommends that it expose him to room temperature for about 20 minutes. The flavors will not only be much more pronounced at room temperature, but the crystallized texture will also be.
For those who frozen some cheese before reading, take your heart: you can still use it well, even if it is no longer ideal to stand up for snacks. “If you only use the cheese in a melting situation, you would probably not notice that freezing,” explains Marko. “If it only goes into a lasagna, let’s say that is not a problem.”
Listen, hear! When could Lasagne ever be a problem?
