Word of an expert: the trick to preserve cheese and make it look as if it had just been opened

In the world there are more than 2,000 varieties of cheese, which can be differentiated from each other by their flavor and consistency, but the most important thing is that each one has a peculiarity that makes it unique. However, to enjoy cheese in all its splendor it is essential to preserve it properly.

Surely on more than one occasion you have considered How do you have to store it so that it lasts as long as possible without spoiling?. This depends on different aspects such as size, texture or maturation, among others. José Luis Martin, cheese expert explains to ‘Hola!’ that it is important to “protect the cheese very well, with plastic wrap or paper for food use, when we keep it in the fridge. Humidity and temperature influence conservation and let’s not forget that it dries more in summer.”

The keys to preserving cheese

Fresh cheese has a higher water content, which is why it must be consumed within three or four days. And, a moist food is the ideal habitat for the proliferation of fungi and bacteria. Meanwhile, mature cheese has already lost a good part of its moisture, so it can last longer.

The ideal is to wrap the cheese in plastic wrap, so that it fits well to the piece. Fridge yes or no? The cheese expert is in favor of keeping the cheese in the fridge, since it needs a temperature below 10 degrees.

Although you may think that any part of the fridge is suitable for storing cheese, nothing is further from the truth. Avoid placing it on the door because it is the area most susceptible to temperature changes when opening and closing the door. The best is put it on the shelves below.

To enjoy all its flavor and texture, it is recommended take it out of the fridge half an hour before consuming it. If the cheese is cut into wedges, fifteen minutes is enough. And can it be frozen? If you have ever asked yourself this question, the answer is yes, although the cheese expert does not recommend it.

The freezing process causes the cheese to crystallize, so when defrosting it completely loses its texture. However, this is something that only applies to hard cheeses, so soft ones, such as camembert, can be frozen without any problem for three to four months.