Unacceptable actions with cheese in the kitchen that spoil its taste

For pastoralists, cheese was primarily a way to extend the shelf life of milk. Today, it has become an indispensable component of many dishes and an exquisite treat for gourmets. As they say, “Dessert without cheese is like a girl without a smile.” Do you know how to use cheese to taste it?



We often forget that the unique character of cheese is given by the living bacteria that created it. Therefore, we treat this complex and very delicate product as a set of simpler ones, making annoying mistakes during its use and storage.

Each type of real cheese is a kind of home for lactic acid bacteria and fungi, built by them from proteins and fats contained in milk.



Bacteria are aerobic and require oxygen. And plastic packaging prevents free air access, "suffocating" cheese. This causes an unpleasant smell, spoils the taste, consistency, reduces the usefulness of cheese.

And on the walls of the plastic bag condensed evaporating moisture from the product. As a result, cheese becomes mucous and conditions are created for the growth and reproduction of pathogenic microorganisms.

It is impossible to store our treasure without packaging. It quickly loses moisture and hardens. Therefore, there is a special cheese paper that allows air to pass through, but prevents moisture loss. In its absence, it is better to use parchment or wax paper, bags made of it.

Even if the product was stored in the refrigerator according to all the rules, you should not eat it cold. This does not give a taste bouquet, which opens at room temperature.



Cheese requires patience. Soft should be removed from the refrigerator 20 minutes before use. A solid to return the taste and optimal texture, it takes at least 40 minutes.

Shall I taste the crust? If the cheese crust is not covered with wax or cloth, do not miss the opportunity to try it! Then decide whether to eat cheese with crust or not. After all, this part contains additional flavors and most of the magic of taste!



© Phere decided to give up the cheese peel? Don't throw it away. Real gourmets recommend adding it for taste to soups and other dishes.

Like good wine, cheese deserves a leisurely and thoughtful tasting. There is an ancient and respected profession of cheese sommelier. Different varieties of cheese are perfectly combined with fruits, olives, honey or other snacks. First of all, try the cheese itself.



According to experts, it is impossible to immediately determine the taste of cheese. To do this, it must be thoroughly chewed. Do not forget that the most quickly felt salinity, then sweetness, acid and bitterness. The taste of bitterness is felt the longest. Therefore, do not start tasting cheese with bitterness.

Should I take it with reserve? When cut into small pieces, cheese quickly loses its taste and aroma. Therefore, it is better to buy enough cheese to eat it for a few days.

Should I buy grated cheese? A hand-cooked pizza filling can be a quick solution to the dinner problem. Especially if you use the chopped cheese from the store.



But this time saving does not always pay off. After grated product from the manufacturer may contain preservatives and baking powder. Do not be lazy to rub a bar of solid yourself. It'll taste better and cheaper.

Can I store cheese in the freezer? Hard cheese tolerates freezing well and remains quite edible after it. But its structure does not change for the better: the cheese begins to crumble, noticeably loses taste and aroma.



Therefore, you should freeze only the cheese that you plan to use for salads, soups, fillings. Good slicing cheese is best stored on the bottom shelf of the refrigerator or in a vegetable drawer (there is maintained optimal humidity and temperature).

Cheese and lactose intolerance Mature cheeses contain almost no lactose. Therefore, if you want to eliminate milk sugar from use, feel free to choose mature varieties of cheddar or gouda. Do not forget about the king of cheeses - Italian Parmesan.

Cheese Cutting Knives: How Many Should They Be? Each type of cheese has its own unique aroma and taste. And using one knife to cut all the cheeses, you mix the flavors, depriving yourself of the opportunity to feel them in all purity.



If there is only one knife on a cheese plate, wipe it on a piece of bread after cutting off each type of cheese so as not to mix the flavors. Ideally, each cheese should have its own knife.

Why is it irrational to cut cheese in cubes? It depends on the type of cheese. Semi-hard and soft cheeses are sliced in thin, almost transparent slices. It is most convenient to do this with a slicer. The point is that the surface of the slice is the largest. It makes it easier to taste.



At the same time, hard cheeses can not be cut into thin slices. They are rubbed on a grater or broken into pieces with a special knife. And for cheeses with mold and smoked cheeses, cutting in cubes is considered classic.