4 tips for the cheese lover

Photo: Christoph Aigner-Skarbø gard

4 things we wonder about cheese

Do you eat the rind on the cheese?

Don't be put off by their appearance: basically all cheese rinds are edible unless the cheese is covered in a layer of wax. On some cheeses, however, the rind is so hard that one bite can, in the worst case, lead to a visit to the dentist.

A rule of thumb is that if you like flavored cheese, you should eat the rind as it contains many, (often slightly bitter), flavorings.

The rind of soft cheeses such as camembert, brie and other white mold cheeses should be eaten.
The same applies to the crust of chevré, even those covered in ash.
As for the washed rind cheese, it can vary. Some have a sandy surface that may be good to remove.
If the blue cheese has a rind, it is fine to eat.
For firm and hard cheeses, it can be good to cut away the rind if it is too hard.
It can also be good to remove crusts that in themselves do not look appetizing.

Briefly summarized:

If the crust is soft and creamy, there is no reason to hold back.
If it is hard as a bone: Bite carefully.
Always trust your own taste buds! There are no crusts that are dangerous to eat.

(Source: Cheese pearls and Cheese and Cow)

Should cheese be tempered?

It is important for flavor, aroma and consistency that the cheeses are taken out of the fridge at the right time before they are to be enjoyed. Cold cheese has little taste and should be tempered before serving. Here is an overview of when the various types of cheese should leave the fridge. However, wait to unpack them from their original packaging until they are to be prepared. That way, they retain their correct shape and you prevent them from drying out. If you want to keep the cheese plate ready for a while before serving, it should be covered with plastic wrap.

Tempering the various cheeses:

White and blue cheeses: Approx. 1 hour before serving.
Hard cheeses: Approx. ½ hour before.
Fresh cheeses: shortly before.

(Source: Ostesnak.dk)

How do you store cheese?

Cheese should be stored in a refrigerator. Remember that it is important that it gets "air". Cheese is a living organism that emits steam. If it is wrapped too tightly in plastic, it is prevented from breathing. The danger is that a glossy coating/white film forms over the cheese, which must be cut away before serving

Here are some rules to remember:

The best way to store a cheese is in its original packaging. If that is not possible:

Wrap each piece of cheese separately before putting it in the fridge.
Large cheeses should be cut into suitable pieces and removed if necessary. It increases durability.
Unless the cheese can be kept in its original packaging: Wrap it in wax or food paper and then in plastic. In this way, air is added to it so that it does not become sticky.
Avoid storing cheese together with citrus fruits or other goods with a strong smell.
Remember good hygiene in the fridge.

Shelf life in the refrigerator:

Taste and character are enhanced the longer the cheese is stored. The closer it is to the "best before" date, the more flavor it has. Towards the end of the shelf life, white mold cheeses can often smell slightly of ammonia. However, the smell tends to disappear when tempering. However, if the smell of ammonia is very strong and the consistency is almost liquid, the cheese is overripe.

Shelf life in the refrigerator after the cheese has been opened:

How long the cheese keep in the fridge depends on the type of cheese. Hard cheeses can be stored for 3-4 weeks. Cream cheese and soft cheeses such as camembert, brie and mold cheese generally keep for 4-5 days.

Can you freeze cheese?

It is possible to freeze cheese, but it is rarely optimal. Although the taste may be just as good, the texture will change. The rule of thumb is: The higher the fat content of a cheese, the more suitable it is for freezing.

When freezing cheese:

Hard cheeses: Grate the cheese, put it in the freezer in portioned bags and use it in hot dishes such as in soups and on pizza.
Both blue and white cheeses can be frozen but should be eaten as soon as they are thawed.
Cream cheese loses part of its liquid during freezing. It gives a grainy consistency which makes it best suited in hot dishes and sauces.
Brown cheese is less suitable for freezing as it gives the cheese a grainy texture and helps to separate some of the fat. Thawed brown cheese can optionally be used as a flavor enhancer in game stews and sauces. (Remember that it should be used quickly after thawing.)
Remember that all frozen cheeses must be thawed over a long period of time in the refrigerator!

Key to shelf life of cheese in the freezer:

The higher the fat percentage, the shorter its shelf life in the freezer.

Are you in doubt as to whether it is still edible? Taste. If it no longer tastes good or has an unpleasant consistency, it is no longer something to care for.

Byline: Trude Henrichsen