Tips for Storing Cheese
1. Air is what allows undesirable things to grow on your cheese, but some cheeses need a little air to avoid becoming slimy. Compared to many kinds of cheese, Neighborly Farms cheese is very sturdy and easy to care for. It will keep for a very long time in its original package. After opening, wrap tightly with plastic wrap or put in a resealable bag and squeeze out as much of the air as you can. Or, Linda’s favorite storage trick is to fold over the plastic package and secure it with a rubber band – no extra plastic needed!
2. The recommended temperature range for storing cheese is between 35 and 45 degrees Fahrenheit, at a high humidity level, preferably in the bottom vegetable/fruit bin. To avoid accidentally freezing the cheese, don’t store it near the freezer compartment or in the meat bin.
3. Double wrap strong, pungent cheeses, such as blue, aged brick, or washed rind varieties, to avoid having their aromas permeate other foods. It is best to place these cheeses in an airtight container for extra assurance against aroma leakage. And it’s best to store cheeses separately if possible, especially blues, washed rinds and milder cheeses, as they will pick up each other’s flavors.
4. If the cheese develops a blue-green mold on the exterior, make a cut about a half-inch below the mold to ensure that it has been entirely removed. The remaining cheese will be fine.
5. In general, never freeze natural cheeses, as they may lose their texture, and in some cases their flavor profiles will be seriously altered. If you must freeze cheese, allow the cheese to thaw slowly in the refrigerator and use it for cooking, as the texture will become crumbly and dry after it is defrosted.
6. If stored cheeses become overly dry, develop a slimy texture, exhibit ammoniated or any off-odors, it’s best to discard them. If you find these characteristics in cheeses at your local shop, do not purchase them, as they are past their prime. If a retailer’s offerings consistently display the above characteristics, it’s best to find another resource for your cheese.
Information courtesy of The American Cheese Society and our experience.
Today, our son Bobby and his wife, Brooke, continue the tradition of family farming. The bright red barn and white post-and-beam farmhouse lie in the middle of 210 acres of cropland and grazing fields. The green fields are dotted with Holstein cows and heifers in the warmer months and provide hay for the animals during Vermont’s cold winters. During the early spring steam rises from our sugarhouse where our sons Bobby and Billy boil pure maple syrup. Our little farm, surrounded by a neighborhood of family and friends, symbolizes rural living at its very best.
“Our little farm, surrounded by a neighborhood of family and friends, symbolizes rural living at its very best.”
Our family has a deep-rooted passion for our surroundings. Our organic, solar-powered farm runs in complete harmony with the land and the animals. There are no antibiotics, no hormones, and no commercial fertilizers – just pure and natural techniques to keep the cows healthy and happy. We’ve chosen to use sustainable practices that best care for the earth, our cows, and our neighbors in both this generation and generations to come. The result is wholesome, chemical-free milk used to craft the highest quality cheese.
