Partake

Cheese is a fascinating food with specific freshness and quality requirements. Our guidelines will help you maintain its excellence in your refrigerator for an exceptional experience.

There are seven basic types of cheeses.

 

HARD

- Aged cheeses are packed into molds and pressed tightly
- They are aged for often upwards of 5 months
- Aged cheeses have a lower moisture content than other types of cheese​

You've Heard Of: Asiago, Parmigiano-Reggiano,

Cheddar, Swiss.

 

SEMI-HARD

- Similar to hard-aged cheeses
- Not aged for quite as long​

Example: Provolone, Gouda, Fontina.

 

SEMI-SOFT

- Semi-soft cheeses are pressed and aged.
- They have shorter aging periods.
- They have a higher moisture content.​

Example: Manchego, Havarti, Munster.

 

BLUE

- Blue cheese is similar to semi-soft cheese
- Blue cheese is injected with particular strains of mold while aging.​

You've Heard Of Roquefort, Stilton.

 

SOFT RIPENED

- Aged for very short periods
- Often in very small wheels or rounds
- Delicate cheeses
- Short shelf life

Example: Brie, Camembert, Triple Cream

 

AGED FRESH

- Fresh cheeses can be brined or marinated 
- This is typically done for flavor enhancement 
- The process involves soaking the cheese for a period of time

Example: Mozzarella.

 

FRESH

- Tasty treats
- Ready for immediate consumption
- Short shelf life​

Example: Chevre, ricotta, and curds.

​

Cheese blends science and creativity but often spoils in fridges. Opening a plastic bag to find mold-covered cheese is common. Some overlook the fact that cheese needs to breathe. It thrives in cool, stable environments, not just plastic bags.

​

Our shop provides cheese wrapped in special paper – reuse until cheese is consumed! Paper available for purchase. When wrapping at home, follow these suggestions:

​

• Wrap hard, semi-hard, and semi-soft cheeses in wax or parchment paper. This helps wick off any light oozing and provides protection. It is best to double-wrap with parchment paper and wax on the outside. Unwrap and check on the cheese regularly for freshness.

​

• For blues, follow the same process as above. Keep them in a sealable container separate from other cheeses to prevent the blue mold from spreading and altering flavor. Using a plastic bag or Tupperware is fine.

​

• For soft-ripened cheeses with 'bloomy rinds,' plastic wrap kills the protective bacteria. Store in a sealed container, open, and turn every other day.

​

• Aged soft and fresh cheeses have a short shelf life. You can keep them in their original container, such as plastic containers or bags. Some mozzarellas or Fetas come in brine, which will sour quickly if left in the fridge. These cheeses need fresh water every four or five days to remain fresh.

​

Avoid plastic wrap for cheese. Plastic suffocates cheese, affecting flavor and potentially causing harmful bacteria. It also shortens cheese's lifespan unless vacuum sealed. 

​

Embrace mold in cheese aging. Cut away mold and proceed if there is no bad odor.

​

Freezing ruins the flavor and texture of cheese. Only freeze the cheese for cooking purposes, not for maintaining its intended flavor and texture. Keep cheese in the refrigerator to preserve its taste and texture.

​

That's it! Follow these tips to prolong your cheese's life and enhance your taste buds. For any uncertainty, feel free to call us for assistance.

​

​