Spanish Cheeses - Recommendations for Storing and Preserving Cheeses
We adapted the following recommendations for storing and preserving cheese from a instructions given to us by a cheese distributor in La Mancha, Spain, the region where Manchego cheese is produced.
Any cheese may be rinsed and dried. If you purchase an entire wheel of cured cheese, it is recommended that it be rinsed and dried thoroughly. To rinse the cheese, place it in a large pot with enough water to cover.
Then, scrub using a small vegetable brush. Remove and dry thoroughly with a kitchen towel.
You may freeze fresh or semi-cured cheeses after cutting into pieces, although freezing is not recommended for preserving cured cheeses.
Any type of cheese may be stored in oil after being cut into pieces. However, if the cheese is still in a whole wheel, only place in oil if it is a cured cheese. The jar with oil and cheese should not be sealed airtight. Instead, cover the opening with a piece of waxed paper and rubber band before placing in the refrigerator.
Never store cheese in aluminum foil. Use plastic wrap instead. Store in the lower part of the refrigerator or in a cellar or in a cool, dry room between 41-59 degrees Fahrenheit or 5-15 degrees Celsius.)
Cut into pieces, wrap tightly in plastic and seal in a plastic freezer bag, then freeze.
If you store fresh cheese in the refrigerator, use plastic wrap or heavy paper wrap that delicatessens use.
Do not use aluminum foil.
Rinse the cheese and dry thoroughly by patting with a dish towel. Cut into pieces and freeze. (See recommendations above for freezing.)
If you prefer, you may place pieces of cheese in a jar and add olive oil to completely cover the cheese. Be sure to store in refrigerator. (See recommendations above for storing in oil.)
Rinse the cheese and dry thoroughly by patting with a dish towel. If you have purchased a portion of a wheel or have cut into a wheel of cheese, it is best to store it in the refrigerator. If you plan to consume the cheese within a day or two and you have a dry cellar or room that is no warmer than about 59 degrees Fahrenheit (15°C), you may leave the cheese in oil on a plate: First, pour a 1/2-inch or so of extra virgin olive oil in a deep plate, then place the cut side of the cheese in the oil.
Types of Spanish Cheeses:
Rinsing Cheese
Any cheese may be rinsed and dried. If you purchase an entire wheel of cured cheese, it is recommended that it be rinsed and dried thoroughly. To rinse the cheese, place it in a large pot with enough water to cover.
Then, scrub using a small vegetable brush. Remove and dry thoroughly with a kitchen towel.
Freezing Cheese
You may freeze fresh or semi-cured cheeses after cutting into pieces, although freezing is not recommended for preserving cured cheeses.
Storing in Oil
Any type of cheese may be stored in oil after being cut into pieces. However, if the cheese is still in a whole wheel, only place in oil if it is a cured cheese. The jar with oil and cheese should not be sealed airtight. Instead, cover the opening with a piece of waxed paper and rubber band before placing in the refrigerator.
Wrapping Cheese
Never store cheese in aluminum foil. Use plastic wrap instead. Store in the lower part of the refrigerator or in a cellar or in a cool, dry room between 41-59 degrees Fahrenheit or 5-15 degrees Celsius.)
Special Considerations for the Various Types of Cheeses
Fresh Cheese
Cut into pieces, wrap tightly in plastic and seal in a plastic freezer bag, then freeze.
If you store fresh cheese in the refrigerator, use plastic wrap or heavy paper wrap that delicatessens use.
Do not use aluminum foil.
Semi-Cured Cheese
Rinse the cheese and dry thoroughly by patting with a dish towel. Cut into pieces and freeze. (See recommendations above for freezing.)
If you prefer, you may place pieces of cheese in a jar and add olive oil to completely cover the cheese. Be sure to store in refrigerator. (See recommendations above for storing in oil.)
Cured Cheese
Rinse the cheese and dry thoroughly by patting with a dish towel. If you have purchased a portion of a wheel or have cut into a wheel of cheese, it is best to store it in the refrigerator. If you plan to consume the cheese within a day or two and you have a dry cellar or room that is no warmer than about 59 degrees Fahrenheit (15°C), you may leave the cheese in oil on a plate: First, pour a 1/2-inch or so of extra virgin olive oil in a deep plate, then place the cut side of the cheese in the oil.
Learn More About Spanish Cheeses
Types of Spanish Cheeses:
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