S t o r i n g & S e r v i n g C h e e s e
Horgan's Delicatessen Supplies is proud of its heritage in bringing the finest quality cheeses from around the world to customers, through delicatessens, supermarkets and restaurants throughout the country.
The following tips on storing and serving cheese will help to maintain that quality through to your table:
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Unpasteurised cheeses should ideally not be sliced until they are purchased, or they will start to lose subtlety and aroma.
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It is best to keep cheese in the conditions, which it can mature in.
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Soft cheeses store best at temperatures of around 5 degrees C.
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Hard, semi-hard and semi-soft cheeses should be stored in temperatures ranging from 8 -13 degrees C.
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Soft cheeses should be turned at least twice a week during storage.
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However cheese stored in refrigerators should not be too close to the cold source as it can cause them to dry out -the vegetable drawer is therefore often the best part of your fridge to store cheeses.
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Wrap soft cheeses loosely using wax or greaseproof paper, rather than cling film.
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Within their waxed paper, cheeses are best stored in a loose-fitting bag. This will maintain the circulation of the air, without loosing humidity, so the cheese does not dry out.
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It is important to ensure that blue cheeses are completely wrapped, as their mould spores can spread readily to other cheeses or products in close proximity.
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It is best not to store cheeses with other strong-smelling foods, as cheeses can easily absorb the aromas of other foods, spoiling the cheese.
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Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving, to allow the aroma and flavour to develop.
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