Is there a way of making cheese last longer in the fridge (without growing mould)?!
Answers:
i put it in an air tight container and then in a ziplock bag!.!.!.!.!.!. i never get moldWww@FoodAQ@Com
Yes, keep it tightly wrapped until you are ready to use it!. Keep it cold and plan to use it within a week of opening!. If your cheese is molding before that, check the temperature of your refrigerator!. It should be 40° F!. also consider switching to hard cheeses instead of a soft cheeses!.
Okay, now for the gross part!. Soft cheeses (mozzarella, cheddars, american) are created by curdling the milk, separating the curd, pressing and packaging!. The hard cheeses and aged cheeses (usually have a rind) are made similarly, but are aged for a time (months, sometimes years)!. During aging they intentionally grow mold on the cheeses to flavor them!. A good example is Bleu Cheese!. The blue spots in the cheese are from a specific type of mold that grows in the cheese!. The holes in swiss cheese are also caused by mold!.
So not all mold is bad!. If your hard cheese gets a little powdery mold on it, you can just cut it off and use the rest of it!. The big furry gray stuff, yeah, just throw it away!.Www@FoodAQ@Com
Okay, now for the gross part!. Soft cheeses (mozzarella, cheddars, american) are created by curdling the milk, separating the curd, pressing and packaging!. The hard cheeses and aged cheeses (usually have a rind) are made similarly, but are aged for a time (months, sometimes years)!. During aging they intentionally grow mold on the cheeses to flavor them!. A good example is Bleu Cheese!. The blue spots in the cheese are from a specific type of mold that grows in the cheese!. The holes in swiss cheese are also caused by mold!.
So not all mold is bad!. If your hard cheese gets a little powdery mold on it, you can just cut it off and use the rest of it!. The big furry gray stuff, yeah, just throw it away!.Www@FoodAQ@Com
Be sure to store cheese in an air tight container!. I wrap mine in a piece of saran wrap then in a zip lock!.
also using a clean knife each time you slice cheese, don't slice one flavor, then slice another with out first cleaning the knife!.Www@FoodAQ@Com
also using a clean knife each time you slice cheese, don't slice one flavor, then slice another with out first cleaning the knife!.Www@FoodAQ@Com
We use the thing, Reynold's makes it!. You use an air sucker and their baggies!. It takes all of the air out!.
If you don't have that, obviously you don't!. Put it in an airtight container or baggie!. Make sure to push all the air out before sealing!.Www@FoodAQ@Com
If you don't have that, obviously you don't!. Put it in an airtight container or baggie!. Make sure to push all the air out before sealing!.Www@FoodAQ@Com
put it in a bag (resealable) and press as much air as u can out of it, then seal it up straight away and put it in the fridgeWww@FoodAQ@Com
My grandmother (who grew up before refrigerators) would coat the cheese in butter and leave it in a low cabinet under glass!.
(um, no thanks!)Www@FoodAQ@Com
(um, no thanks!)Www@FoodAQ@Com