What if I told you that I gathered the 3 golden pieces of advice you can have with your cheese? In fact, one of the questions that arise most here is how I can simplify cheese and the care it needs, since it is impossible for us to consider living without this delicacy from the gods.
One of the wonders of working with cheese is having the opportunity to meet the masters of caseology, producers and of course the shepherds of our sheep in an idyllic setting, as you can imagine. Between mouth-watering aromas and textures, it is undoubtedly very difficult to stay focused and, quite honestly, I still have to find out how I managed.
So here are the top 3 pieces of advice that I have the pleasure of sharing.
“ Expert ” advice 1: a good morning kiss.
Like a daily ritual of saying goodbye to your children before they go to school or your other half before going to work, your cheese loves attention and pampering . I'm using an analogy, but the truth is that your cheese will stay divine longer if you pay attention to it. It's important that you remember to turn your cheese frequently (every couple of days is enough), especially if you're somewhere that doesn't have air circulation.
This little step will help maintain an even distribution of moisture and prevent the rind of your cheese from molding .
“ Expert ” advice 2: Explore your senses and develop your ability to observe and feel the fragrance of cheese.
The truth is that this is the best technique to check whether your cheese is still good. It is important that the general morphological and odorous characteristics of your cheese are the same as when you purchased it. Naturally, cheese is a food that matures over time and consequently gradually hardens and the same happens with the odor, which becomes more intense . But this evolution (imperceptible from one day to the next) is something that you can follow and study with your clinical eye and next time you will feel more confident.
Finally, if the cheese passes these 3 tests, the taste test is still missing. Even the most distracted will not be fooled, as cheese when it is not good is very difficult to eat due to its sour and very acidic nature. Unfortunately, if you were distracted and your cheese reached this stage, it is not good to consume.
“ Expert ” advice 3: Put on your surgeon’s scrubs .
Even if you keep an eye on your cheese, it is natural that small signs of mold may appear on the rind or even on the dough, but don't worry because the cheese is not spoiled, it just needs you to clean it. In the case of the peel , it can be gently cleaned with the help of a cloth dampened in water or olive oil. But, if you think it wasn't enough, you can always scrape the affected areas with a clean knife, like a true cheese surgeon . If mold has appeared in the dough, the safest option is to separate the small affected area .
These techniques will help remove mold and extend the shelf life of your cheese , like a cheese thinner.
The extra secret that you can apply later as a last stand is to wrap the cheese in cheesecloth, which has been lightly moistened in salt water.
So at home, how do you take care of your cheeses?
Do you use any of these tips or have other tricks?
Did your grandparents use other techniques?
Share your tips here in the comments, we'd love to know.
Enjoy!
Dwarf