Many are accustomed to leaving cheese in factory film or put it in a regular plastic bag. This is the main mistake, due to which the product begins to “suffocate”, acquires an unpleasant taste of plastic and quickly becomes covered with a sticky coating. Cheese is a “living” product that requires the right balance of humidity and air access to preserve its taste.
To ensure that the product remains tasty and fresh within a few weeks, first get rid of the thick polyethylene. Ideal packaging option – parchment paper or a special waxed napkin. This material allows the cheese to breathe, preventing the formation of mold, but at the same time protects the surface from weathering and hardening.
There is a simple trick that helps regulate the humidity inside the cheese container. Place a couple of cubes next to the packaged piece refined sugar. Sugar acts as a natural absorbent: it absorbs excess condensation that inevitably forms in the confined space of the refrigerator, and thereby slows down the spoilage of the product.
If a cut of hard cheese begins to turn white and dry, brush it with a thin layer vegetable oil odorless. The oil will create a protective barrier that will seal the moisture inside, but will not spoil the taste of the delicacy itself.
It is also important to choose the right place in the refrigerator. The coldest zone at the back wall or on the top shelves is detrimental to the delicate structure of the cheese. It’s best to place it in compartment for vegetableswhere the temperature is slightly higher and the humidity is maintained at an optimal level. Compliance with these conditions will allow you to enjoy the natural taste of the product until the last bite.
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