Tuesday, October 05, 2010

Tuesday Tips: Storing Cheese

Hopefully, like me, you keep cheese around as a staple. And not just the grated stuff in a plastic bag, but quality stuff that you can add to a salad or the top of a dish for that perfect finish. Here are some ideas to make your investment last even longer.

  • Store that wedge of Parmigiano Reggiano in a plastic container with a couple of sugar cubes. The sugar will absorb the moisture and prevent the cheese from getting moldy. make sure to replace the sugar cubes as they get soggy and lose their effectiveness.
  • Freeze your blue cheese. Just throw it in a Ziploc bag. The frozen stuff will break off easily, or, even better, shave it off with a vegetable peeler.
  • Feta is betta in brine.Dissolve 2 teaspoons of salt in a cup of water in a resealable container. Submerge the cheese completely and it will keep for up to three weeks.
  • And if your Parmesan dries out and becomes too hard to grate? Wrap it in a damp paper towel, place in a Ziploc and chill in the fridge for a day. Take it out and it should be good to go.

No comments: