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.
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