But when the time comes that a man has had his dinner, then the true man comes to the surface. Mark Twain
Storage Tips for Cheese
Storage conditions for cheese are very important to preserving the original taste. The majority of cheese should be kept cold and in an airtight container. While it does not apply to all cheese, most should be stored between 33F-38F. A well built wine cellar could possibly work for cheese storage but most people opt for the convenience of the refrigerator.
Soft cheese, fresh such as Mascarpone (Italian cheese), Brie and cottage, are very susceptible to the elements. The fresh cheeses are the most vulnerable to spoilage. In cheese terminology, fresh cheese refers to the short aging time period. Fresh cheeses are so vulnerable to spoilage because of their high moisture content. It is much easier for airborne mold spores to combine with food that has H2O molecules to adhere to. Since soft cheese is at a higher risk of spoilage you should usually eat it within two weeks of purchase.
Fresh cheese that has been exposed to the air, even for a short time, is very susceptible to spoilage. This is because there is most likely enough oxygen to cause surface areas to begin to spoil. The surface spoilage can sink into deeper layers of the cheese. Spoilage in soft cheese is harder to repair because of this so carving or cutting off the moldy areas does not work well.
Semi-firm cheese, which are obviously harder than soft, last longer. Semi-firm last approximately 4-8 weeks as long as they are kept wrapped up and sealed. Another helpful tip is wrapping up cheese. By making sure that the wrapping is close to the cheese, you protect the surface from the air that is inside the container. While the harder cheeses can last longer than soft, it is very beneficial to vacuum seal the food. There are practical devices available for purchase that allow you to vacuum pack your cheese at home.
The hard cheese, like Asiago or Parmesan, can last a really long time. You must be careful though, because if the cheese is not frozen it will lose a significant amount of flavor. Once frozen, hard cheese will stay good for 3 months.
Cheese that has been frozen should be properly handled before eating. Place the cheese in the refrigerator for at least 2 hours before allowing it to warm up to room temperature. The rule here is that the slower the thawing process the better preserved the cheese flavor.
Freezing cheeses to preserve them does not work well for all cheese. Some cheeses such as Gouda or Cheddar do not handle being frozen very well. The best method of storing these cheeses is the refrigerator. Processed cheddar cheese will last longer than gourmet cheese. On average they can be kept for up to three weeks.
Many cheeses will develop an oily surface if left out at room temperature for too long. This occurs when the fat molecules are released as the block warms up. This process should not be allowed to continue for long or it will permanently alter the taste. Also don't forgot that serving cheese at room temperature is ideal but it is much easier to slice slightly chilled.
Soft pizza cheese (The Star-Ledger)
2048. I noticed that the Trenton style pizzas and tomato pies use a soft cheese, not the chewy kind. Does anyone know what kind of cheese this is? I prefer it over the chewy kind. I noticed the soft cheese at Macks, Mack and Manco's, and Marucas.
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