Cooking Tricks: How to Make Cheese Last Longer Fresh

Not all cheeses are preserved in the same way and that is why today we are going to segment the ways to preserve a cheese depending on the type of cheese that we are going to use.

What kind of cheese do you want to keep?

• Fresh cheeseIt is one of the most perishable cheeses, and its shelf life depends on its freshness. To make it last longer once you have started to consume it, store it in a small tupperware and place some pieces of absorbent paper at the bottom of the tupper so that it absorbs all the liquid that is released. Change the paper daily so it does not ferment and smell bad.
• Cream cheeses that are packaged in tubs will be better preserved if once opened and spend a long time if you consume them, freeze it and you can use it in patés, cream sauces, etc.
• Soft cheeses such as brie, or camembert, they keep well in their original boxes and always in the fridge. Once opened, if you are going to take them soon, keep them in their box and on paper, but if it will take a while. it is important that you keep them with a little cling film.
• In cheeses such as cabrales, roquefort or gorgonzola that come unpackaged, once you consume them, place them on a polyspan tray covered with transparent film so that they are better preserved and the odors do not spread through the refrigerator. Otherwise, store them in a tightly closed container so that contact with the outside air is minimal.
• Manchego cheeses In all its versions (tender, cured or semi-cured) and cheeses such as the ball, or the emmental, or the nipple are kept well wrapped in transparent film with several layers so that they are well insulated.

Three other preservation methods

• Put a container with salt in a tupperware To absorb moisture and prevent mold from forming, the salt should be changed every 3 or 4 days.
• Even if it involves an initial outlay, there is nothing better than buying a cheese maker so that the cheese is preserved much better and for a longer time, since they have a grid to regulate the degree of condensation inside and thus keep the cheeses fresh and without mold for longer, and above all avoiding bad smells in the fridge.
• Put the cheese in a freezer bag that has a double closure and contains a device with which you can make a "vacuum packaging"In this way, as no air enters, there will be no fermentation.