It's time for more cheese, please!Chances are you keep your fridge stocked at all times if you are a fan of fromage.Paper and plastic wrap can be used to store most cheeses.If you want fresh goat cheese or fresh mozzarella in liquid, keep it in a container.
Step 1: Remove the cheese from the packaging.
It is a bad idea to leave vacuum sealed cheese in its wrapper.It can give the cheese a plastic taste.Take the piece of cheese out of the packaging and store it.It's a good idea to smell or taste your cheese.To remove a thin top layer around the whole piece of cheese, use a knife.The plastic packaging has affected the area of the cheese.skip this step if you bought cheese from a deli or cheesemonger and it is already wrapped in cheese paper.
Step 2: Wrap it in paper.
Put the sheet of paper on the counter.There is a block of cheese in the center.Place the paper against the cheese by folding it up.The cheese needs to be completely covered.It is a good rule of thumb to tear off a piece of paper that is twice as wide as it is long.Extra protection is provided by using tape to secure the paper.The price of cheese paper is higher.If you have a budget, you can use wax paper or parchment paper for a similar effect that costs less.
Step 3: The cheese should be labeled with its type and date.
If you want to write on the paper covering the cheese, use a permanent marker.What type of cheese is inside?And when it was purchased.If you have multiple cheeses in your fridge, you don't have to unwrap them all to find the one you want.To hold the paper in place around the cheese, you can use a sticker label.You can know when the cheese needs to be thrown away by writing the date on it.
Step 4: The cheese is wrapped in plastic.
If you want your cheese to not absorb the flavors of the fridge, add a layer of plastic wrap.Place a piece of cheese on a sheet of plastic wrap and roll it up.The paper should not be left uncovered.A partially sealed plastic bag will work if you don't have plastic wrap.Put your cheese in a bag and close it.Wrap cheese with plastic wrap.It can breed morebacteria from being wrapped up too tightly, and the cheese will also soak up flavor and chemicals from the plastic.
Step 5: The cheese can be kept in the fridge for a month.
It doesn't matter which drawer you put the cheese in, as long as it's in a drawer and not on a shelf.The cheese won't dry out if the drawers are warmer.If you notice an odor after 8 days, throw it out.Harder cheeses last longer than softer ones.There is some mold on cheese.Cut the mold in half with a knife and keep eating.If the mold is a dark black-gray color, the exception is if it smells bad.If you don't have enough space in a drawer, use a large plastic or glass container.Put a lid on it.Don't put cheese next to foods with strong odors like melon or onions.The cheese's flavor will be affected.
Step 6: If necessary, transfer your cheese to a tightly sealed container.
You need a plastic or glass container that is completely impermeable to air and water.Leave the cheese in the original container if it's tight.Move the cheese to a container that can be closed completely if it doesn't reseal well after opening.If you move it to a new container, make sure to label it with a permanent marker or sticker.If you want to know how long you can keep it, write down the type of cheese and the date you bought it.You should keep any original liquid with you when you transfer your cheese.The cheese should not be drained.
Step 7: For no more than 2 weeks, keep the cheese in the fridge drawer.
The cheese won't get too cold or dry because the drawers in the refrigerator have the most consistent temperature and humidity.The drawer closest to the fridge is the best.The ideal temperature for cheese-keeping is between 35 and 45 F.If you can't use up your cheese before it goes bad, consider buying smaller quantities.If there is a mold in the cheese, throw it away.Soft cheese can have mold on it.
Step 8: If it gets contaminated with a dirty spoon or hand, replace the brine.
If you only use a clean utensil to reach in and remove cheese, you don't need to replace the brine.As soon as you dip a dirty utensil into the brine, you will want to change it out.The old brine can be drained with a strainer over the sink.After filling the container with new brine, seal it tightly and place it back in the fridge.You can make your own brine by dissolving 15 grams of salt in 3 cups of water.The stronger the brine, the longer the cheese will last.The saltier the brine, the better the cheese will taste.Don't swap fresh water for brine.The flavor of the cheese will be affected by water.