The cheese "works"
Lactic acid bacteria are necessary for cheese to be made from milk at all. No cheese has developed its typical taste during production. Above all, these tiny little things need time for the aroma to develop. Depending on the variety, sometimes more and sometimes less. The taste of the cheese changes on the supermarket shelves and continues to change at home after purchase.
also read
- Freezing leftovers: raclette cheese
- Freeze potatoes - never raw, but cooked!
- Freeze yeast dough - for spontaneous baking without waiting
The optimal temperature for a good aroma
Lactic acid bacteria die at a temperature below 2 degrees Celsius. The ripening process is interrupted and the taste and structure of the cheese change. This difference can be clearly tasted. Unused cheese is best stored in the refrigerator so that the ripening process can continue. The temperatures there are low, but still above the acceptable limit.
So is cheese from the freezer completely useless?
No, Don `t worry! Frozen cheese can still be used after thawing, albeit to a limited extent. It depends on how you continue to use the cheese.
Cheese that has had to withstand the icy cold for a long time is simply no longer tasty as a sandwich or snack. He's lost far too much of his taste for that. Only the refrigerator is suitable as a storage location for these purposes. Therefore, cheese should not be bought in large quantities at once.
Frozen cheese can, however, be used for gratinating. It can also enrich other cooking dishes.
This must be taken into account with the types of cheese
- Sliced cheese is best for freezing
- z. B. Gouda, Edam or cheese for raclette
- Frozen hard cheese crumbles easily
- So grate the parmesan beforehand
- Soft cheese and cream cheese contain too much water
the freezer is taboo for them
How to freeze cheese properly
If you have more cheese at home than you can use, you should carefully consider further storage. Whenever the shelf life in the refrigerator leaves enough time, it should also be chosen as a storage location. Its aroma is retained and further use is not subject to any restrictions.
If the cheese does have to go into the freezer, it should find its way in as follows:
- always packed airtight
- whole pieces stay juicier after thawing
- Separate the cheese slices with an intermediate foil so that they do not stick together
- Grate hard cheese beforehand
durability
Cheese can be stored for 2-4 months when frozen. Allow time for it to thaw, ideally in the refrigerator.
Conclusion for quick readers
- Challenge: The ripening process stops below 2 degrees Celsius because lactic acid bacteria die
- Consequences: The cheese aroma suffers noticeably and the structure of the cheese also changes to the disadvantage
- Best storage location: it is warmer than 2 degrees in the refrigerator; it is preferable as a storage location whenever possible
- Freezing: Is also possible if necessary; after thawing, however, the cheese can only be used to a limited extent
- Use: Unsuitable for raw consumption; for gratinating casseroles ok; also for other cooked dishes
- Sliced cheese: best for freezing. For example Gouda, Edam or raclette cheese
- Hard cheese: becomes crumbly in the freezer; therefore rub before freezing
- Soft cheese: unsuitable for the freezer; Cream cheese and soft cheese contain too much water for this
- Freezing: Always packed airtight; whole pieces stay juicier than slices
- Freezing: Separate the slices with foil; Grate hard cheese beforehand
- Shelf life: Cheese can be kept for 2 to 4 months in the freezer
- Defrosting: Allow enough time to defrost, ideally in the refrigerator
The garden journal freshness-ABC
How can fruit & vegetables be stored correctly so that they stay fresh as long as possible?
The garden journal freshness ABC as a poster:
- as free PDF file to print out on your own
