Blog Site Discontinued June 23, 2017

Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Wednesday, June 24, 2015

Have Some Cheese Please

Have Some Cheese Please
One of the great things about living in Wisconsin is the access we have to a vast assortment of cheeses.  More than 600 varieties, types, and styles of cheese are made in our state.  When shopping, look for cheeses made in Wisconsin.

Here are some storage guidelines.  Follow the “three Cs” – keep cheeses. Once cheese is opened, shelf life depends on proper storage, which in turn depends on the type of cheese you’ve purchased.  For instance:
·       Fresh cheeses like Ricotta, fresh Mozzarella and Mascarpone are high in moisture and quite perishable.  They should be kept tightly sealed, cold and used within two weeks.
·       Semi-soft cheese including Monterey Jack, Muenster, Brick, and Harvarti and soft-ripened cheeses such as Brie and Camembert once opened, are best kept wrapped first in waxed or parchment paper and then in plastic wrap.  The waxed or parchment paper allows the cheese to breathe, while the plastic wrap protects against excessive moisture loss.
·       Firm and hard cheese such as Gruyere, Parmesan, Asiago and Aged Cheddar, should be wrapped snugly in plastic wrap to minimize further moisture loss.
·       Blue-veined cheeses like Blue and Gorgonzola which have no protective rind, should be wrapped securely in plastic wrap or aluminum foil. Exposure to air causes excessive moisture loss and encourages additional mold development. 
·       Shredded cheeses have more surface area exposed to air, and thus lose moisture and develop mold more readily.  If chunk cheese develops surface mold, cut off about ¼-inch from each affected side. The remaining cheese is fine, but should be used within a few days.

 Source: Wisconsin Milk Marketing Board 

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