Keep Cheese Fresh with Sugar Cubes.
What You Need
- Block of cheese
- Sugar cubes
- Resealable plastic bag
What to keep Cheese Fresh
- To prevent mold from forming on a block of cheese, place the cheese and a few sugar cubes in a resealable plastic bag.
- Seal the bag partially shut.
- Suck out the excess air from the bag, and seal tightly. (see image)
- Change the sugar cubes every few days to keep cheese fresh .
How It Works
The sugar cubes attract the mold spores away from the cheese.
- To prevent a block of cheese from getting moldy, dampen a piece of cheesecloth with apple cider vinegar, and wrap it around the block of cheese. Place the wrapped block of cheese in a resealable plastic bag or airtight container, and refrigerate. The acetic acid in the vinegar helps prevent the growth of mold and does not alter the flavor of the cheese. When necessary, add more vinegar to the cheesecloth.
- Another way to prevent cheese from growing mold in the refrigerator: Morton Salt. To prevent cheese from molding in the refrigerator, dissolve two tablespoons Morton Salt in three cups of water, dampen a cloth with the salt water, and wrap the block of cheese in the damp cloth before refrigerating.
- Natural cheese contains vital enzymes and bacteria that need air and moisture to survive. To create a healthy microenvironment for the enzymes and bacteria to thrive, rewrap a block of cheese in a sheet of waxed paper, followed by a sheet of plastic wrap, and refrigerate. After using a portion of the cheese, rewrap the remaining block in fresh waxed paper and fresh plastic wrap.
- To prevent mold from forming on grated cheese, place the grated cheese in a resealable plastic bag, seal the bag partially shut, suck out the excess air from the bag, and seal tightly. Store the bag in the freezer.
- The following cheeses can be frozen and will remain fresh when thawed: cheddar, French, Greek, Italian, Swiss, and processed cheese.
Cheese Buying Tips
- Check the aroma, appearance, and flavor of any cheese you wish to buy. Never buy any cheese that smells like ammonia, sour milk, or a barnyard. Avoid cheese that appears cracked, discolored, or moldy (except for blue cheese). And before buying the cheese, try to taste a sample.
- Do not buy more cheese than you will eat within a few days.
- The best places to buy cheese: a specialty market, a cheese shop, or a gourmet food store that specializes in cheeses.
- Check the label to ensure that the cheese is well within its expiration date. Question whether any cheese offered at a bargain price has passed its expiration date.
- Before buying cheese, check the aroma, appearance, and flavor. Avoid any cheese that smells like ammonia, sour milk, or a barnyard. Make sure the cheese appears free of cracks, discoloration, and mold (except for blue cheese). If possible, taste a sample of the cheese before you buy.
- If you have any dietary restrictions or concerns, check the label on the cheese or ask the cheese monger to determine whether the cheese was made from pasteurized or raw cow, goat, or sheep milk and whether the cheese maker used animal, vegetal, or microbial rennet.
- Avoid buying more cheese than you will consume within a few days. If you accidentally purchase a spoiled cheese, return the cheese to the store for an exchange or refund.
- Don’t be repulsed by the unsightly appearance of some types of cheese. Many cheeses taste wonderful even though they look hideous.
Cheese Storing Tips to keep cheese fresh
- To prolong the shelf life of cottage cheese or ricotta cheese, store the container upside down in the refrigerator.
- Store packages of blue cheese and Roquefort cheese in the freezer. To prepare a salad, use a paring knife to scrape the cheese, causing it to crumble beautifully.
- The following cheeses can be frozen and will remain fresh: Cheddar, French, Greek, Italian, Swiss, and processed cheese. Cream-cheese dips can also be frozen. If the cream cheese appears grainy after being thawed, simply whip the dip thoroughly.
- If a blue-green mold forms on the outside of hard cheeses (with the exception of fresh cheese or blue cheese), cut it off roughly one-half inch below the mold. The remaining cheese is safe to eat.
- Cottage cheese can be frozen. However, when thawed, it breaks down. Whip it until creamy and use it in cooking.
- Processed cheese sold in jars does not require refrigeration until opened.
- Store cheese in the vegetable or fruit bin (where the humidity is highest) of a refrigerator set between 35 and 45 degrees Fahrenheit. Keep cheese away from the freezer compartment and the meat bin, where the cheese might accidentally freeze.
- Place strong, pungent cheeses in airtight containers to prevent the aroma of the cheese from permeating other foods stored in your refrigerator.
- Store cheeses separately to prevent them from acquiring each other’s flavors.
- Freezing natural cheeses may turn the texture dry and crumbly and may alter the flavor. To defrost frozen cheese, place the cheese in the refrigerator, so it thaws slowly. You can still use the defrosted cheese for cooking or for topping salads.
- If any cheese becomes excessively dry, develops a slimy texture, or exudes an ammoniated or peculiar odor, throw it away.
- Soft cheeses tend to spoil before aged cheeses because they contain more moisture, making them more prone to bacterial growth.
- Keep cheese in the refrigerator’s vegetable or fruit bin (where the humidity is highest), with the temperature set between 35° and 45° Fahrenheit.
- Ziploc Storage Bags. Store grated cheese in a Ziploc Storage Bag in the freezer to prevent mold from forming. Seal the bag partially shut, suck out the excess air from the bag, and seal tightly.
- Place strong, pungent cheeses in airtight containers to prevent the bouquet from suffusing other foods in your refrigerator.
- Separate different types of cheeses from each other in the refrigerator to prevent them from acquiring the others’ flavor.
- Store containers of cottage cheese or ricotta cheese upside down in the refrigerator to prolong their shelf life.
- Store blue cheese and Roquefort cheese in the freezer. To prepare a salad, use a paring knife to scrape the cheese, causing it to crumble beautifully.
- If blue-green mold develops on the skin of hard cheeses (excluding fresh cheese or blue cheese), use a paring knife to cut it off approximately ½ inch below the surface of the mold. The remaining cheese is safe to eat.
- If any cheese becomes excessively dry, develops a slimy texture, or smells like a hint of ammonia or any other strange odor, throw it away.
- Grate hard cheeses like cheddar, Parmesan, and Romano before melting them for better results.