Cheese

Storing and Handling

Storing

Cheese should be refrigerated at 40°F or below in the original wrapper or container, transparent wrap, aluminum foil or plastic wrap. Generally, harder (lower moisture) cheeses keep longer than softer (higher moisture) cheeses.

Freezing

Cheese can be frozen, but it may become mealy and crumbly when thawed. Thawed cheese is best used crumbled or shredded in salads, as toppings or in cooked dishes. Some cheeses are better frozen than others. Because blue cheese varieties like Roquefort and Gorgonzola are generally used crumbled, further change in their texture is of little consequence. Cheeses like Parmesan and Romano can be stored in the refrigerator for prolonged periods and freezing is unnecessary.

For best results:

Freeze pieces of cheese in sizes of 1/2 pound or less.
Package in moisture-proof, airtight wrapping.
Freeze quickly and store at 0°F or lower.
Thaw in the refrigerator.
Use as soon as possible after thawing.

Cooking

Why is it difficult to melt some cheeses? If cheese is heated at too high a temperature or for too long, it may become tough, rubbery or stringy, and refuse to melt. To melt cheese, use a low temperature for a short time. Process American readily melts. Dry cheeses like Parmesan, if finely grated, melt better than higher moisture cheeses. Generally, lowfat cheeses are more suitable for serving cold than using in cooked dishes.

Tips to help melt cheese include:

Shred, grate or cut cheese into small pieces.
Add cheese topping to food at the end of baking or broiling, or just heat long enough to melt.
When making a sauce, add cheese as the last ingredient and heat just until melted.
To soften cheese in the microwave oven, remove wrapper and place cheese on a microwave-safe plate. Timing will vary according to desired softness and microwave conditions. For accurate measurement, use the following:
- 4 oz =1 cup shredded
- 3 oz =1 cup grated (Parmesan or Romano)

Sources: National Dairy Council and Webstop