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Friday, November 14, 2008

Types Of Cheese And How You Store Them

Fresh (Unripened)

Texture: Soft, creamy, white in color

Main Characteristics: Very spread-able

Common uses: dips, cheese cakes, lasagna, and slather over bagels or crackers
Examples: Cottage Cheese, Cream Cheese, Ricotta


Texture: Soft and pliable

Main Characteristics: Elastic when heated

Common uses: pasta dishes, sandwiches, soups, fondues
Examples: Mozzarella

Soft (Ripened)

Texture: Soft, smooth and creamy with a tangy aftertaste

Main Characteristics: A soft, velvety growth (bloomy rind) develops on the surface during the aging process

Common uses: appetizer or as a snack
Examples: Brie, Camembert

Cooked Pressed (Hard)

Texture: Hard with a strong flavor

Main Characteristics: Ripened over a long time, it is hard and smooth with holes

Common uses: in sauces, toppings (i.e. on pizza or pasta), and in soups
Examples: Parmesan, Romano, Swiss

Uncooked Pressed (Firm)

Texture: Elastic

Main Characteristics: Aging to determine flavor differences, young cheese are mild whilst it grows nuttier and spicier with age.

Common uses: toppings, sauces, salads, sandwiches, and as a snack
Examples: Brick, Cheddar, Colby, Gouda, Marble


Texture: Varies from spread-able to elastic

Main Characteristics: Made by blending one or more cheeses together; other ingredients may be added for flavor, such as herbs, spices, nuts, fruits, or vegetables.

Common uses: sandwiches,
Examples: Cheese slices, Cheese spreads


Fresh cheese should be kept in their original containers and kept in the fridge. It is advisable to finish this type of cheese quickly.

Other aged cheeses should be kept in conditions which it can breathe. You would need plastic containers lined with lightly crumpled kitchen towels to soak up excess moisture. Breathing room should be maintained between the cheeses and the walls of the containers.

Keep cheeses in separate containers, similar ones can be kept together provided they do not touch.

Rub cooking oil over the cut surfaces. Once mold starts to form, it will only eat into the oiled layer. You may wipe or wash off with lukewarm water.

Short-term storage can be achieved with a larger ziploc bag. Punch holes into the sides and layer kitchen towels in the bottom.

By Miyouri Inagaki

Check Out the Related Article : Cottage Cheese

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