Buy cheese online from The Hartington Cheese and Wine Company
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THE OLD HARTINGTON CHEESESHOP
01298 84935
Open 7 days a week
from 9am until 5pm or buy your cheese online anytime

Market Place, Hartington,
Nr. Buxton, Derbyshire.
SK17 0AL. CALL: 01298 84935
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Storing Your Cheese

POSTED: 12/7/2017 11:37:00 AM

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 Avoid keeping cheese for too long once opened, purchase only as much cheese as you can eat within 2 or 3 sittings of cheese eating.

Store cheese in your fridge as far away from the fan as possible, you want the cold to preserve your cheese but not chill it. Use a produce tray or the top shelf.

Use fresh Clingfilm or a plastic container to keep your cheese fresh and contained. There's speculation around cling film wrapping and how it doesn't allow the cheese to breath and so some of the purist of cheese lovers will only use parchment paper, butcher paper, aluminium foil or waxed paper. If you choose to wrap your cheese in plastic Clingfilm wrapping, you should change the wrapping every few days to keep it fresh.

Different types of cheese require different methods of storage.

  • Hard Cheese that holds minimum moisture should be wrapped tightly with plastic wrap to avoid losing any more moisture. (Such as Dry Jack, Parmesan or Grand Padana)
  • Semi hard cheeses like Swiss, cheddar and jack should be wrapped in parchment paper or waxed paper, this is to allow the cheese to breathe enough but still hold its moisture.
  • Semi soft cheeses should also be wrapped in the same way as hard cheeses, within paper. Alternatively due to the moisture levels being a lot higher in these types of cheeses, you can choose to store it in a plastic container.
  • Soft or fresh cheeses like Feta or ricotta, cream and cottage should all be stored in plastic containers.
  • Strong pungent cheeses such as stilton and other blue cheeses should be double wrapped to avoid these aromas escaping and infiltrating your refrigerator. It is best to wrap these cheeses then store them in a plastic container or simply an airtight container will do the trick.

Removing Mould

If a hard or semi hard cheese develops mould, to safely remove it, slice away the contaminated area around 1/2 an inch from the area to ensure you safely removed the mould. Never risk a mouldy soft cheese as these contaminate much easier due to the inconsistency in form. Soft or semi soft cheeses that develop mould should be discarded immediately.

Freezing Cheese

What is often surprising is how you can actually freeze cheese. Although once defrosted the texture may become slightly more crumbly and the flavour becomes less strong as the aromas decrease. Frozen cheese is best used in cooking, the best cheeses to freeze and hold their form and flavour is Goat and sheep milk made cheeses. If you decide to freeze your cheese, when you come to defrost it, put it in the fridge and let it defrost slowly, never leave it out to come up to room temperature. Never freeze cheese for longer than one or two months. Cooked cheese that is then frozen does not lose its flavour or taste once defrosted; these are meals like macaroni and cheese.

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