Kitchen Blunders That May Be Ruining Your Leftover Cheese
You definitely have some leftover cheese in your fridge, whether you eat it by the slice, melt it into a sandwich, grate it into spaghetti or chilli, stir it into soup, or just eat it straight from the cutting board with a glass of wine. You’re also probably storing those chunks of cheese incorrectly—don’t worry, we’re all guilty of it. If you’ve ever removed a chunk of cheese from the fridge with white borders, mould patches, or a clammy texture, you have a storage issue. Learn how to properly store cheese to maintain optimum flavour, texture, and freshness to give it a new (or prolonged) life. Here are some of the common mistakes that people make when it comes to storing cheese.
Plastic wrapping the cheese
We cover everything in plastic wrap because we’re concerned germs will get into the food and destroy it. Plastic wrap, on the other hand, can be disastrous for cheese. Consider this: cheese continues to change after you purchase it, maturing and producing new flavours. You are suffocating the cheese by wrapping it firmly. This can include absorbing whatever scents it emits (like ammonia). Although some cheeses are created with bacteria, wrapping it too tightly in plastic increases the likelihood of undesirable germs growing and making the cheese taste strange or unhealthy.
Using aluminium foil
Wrapping your cheese in aluminium foil, like plastic wrap, can produce a variety of flavour difficulties. When covered in aluminium foil, cheese can lose both flavour and moisture. Certain types of cheese have levels of salt and acid that can interact with the foil and impart an aluminium flavour to the cheese.
Not changing the cheese wrapper regularly
Regularly renewing a cheese’s wrapping paper can not only stop the formation and spread of bacteria commonly caused by human touch, but will also help a cheese live longer by maintaining the correct amount of humidity. While we are not suggesting that you change the wrapping every time, it would be excellent to do so every…
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