· Swelling due to gas production by microorganisms (in hard cheeses).
· The sandy texture (white-yellow grains).
· The black texture (gray or black color).
· The storage temperature (under them 40 C).
· The color and smell.
What we need to know about the proper preservation of cheeses:
To preserve the cheese you bought and not start to show the white spots – a sign that something is starting … and “it smells”:
– You take it out of the package
– Put it in a cheese rack and cover it or in a box that closes tightly
– Put in the cheese box or the box you have the cheese in (eg graviera, etc.), 1-2 sugar cubes, because it helps absorb moisture ,which is responsible for the mold that is created
– The temperature of the refrigerator should be from 20 C to 40 C in the original packaging purchased (as long as they are packaged and not from the cheese counter). Once opened it is best placed in a food grade plastic container to help retain moisture.
– For feta, the best way to keep it longer is in a tupperware with brine *.
– Different types of cheese should not be stored in the same container, for it imparts its own odor to one another.
– End, it is good to store them in the special cheese storage drawer if your refrigerator has one.
When you buy cheese in bulk, always ask to try, but also to smell, because it is about your own health !!
*How do I make a brine for feta cheese??
In 1 lt water we put 70 gr of salt and heat this solution until 850C – 900C for 30 sec. Then place the solution in the refrigerator to cool, when it reaches the desired temperature of 40C our brine is ready to put our slice.