Emphasizing that the preservation of the cheese's flavor and nourishment begins with the purchase, experts point out that the storage conditions of each cheese are different and underline the need to hide in the refrigerator at +2 / 4 ° C in the absence of light.

Vitamins and nutritional value are important to keep the cheese, which is a food source rich in calcium, protein, A, B, D, E vitamins, in the right conditions. Experts warn consumers that the cheese storage process began during the purchase process.

Begins to buy cheese preservation art

You should pay attention to the latest consumption history first of all when you buy cheese. Do not buy any food past the expiration date. If the date of the last consumption of the cheese you bought is a close date, do not choose it. Because if you can not consume it immediately, you can not keep products that are near the end of consumption for a long time. Pay attention to the packaging. Do not purchase punched, torn, or deformed packaged products. Note that the color of the cheese has not changed.

Keep it in the fridge, do not mix the cheese in the package

Cheese, especially at +2 / 4 ° C, must be stored in the refrigerator in the absence of light. Cheese should be stored in its package if not consumed immediately. After opening the packaging, it must be protected by wrapping it in the storage cabinet or packaging materials. Otherwise, the cheese loses its moisture, its flavor and taste are diminishing.

At room temperature, at the table, at the counter, cheese should not re-enter the cheese in the refrigerator in its packaging. It should be kept separately by adding brine in another sealed package.

Keep white cheese in its own water

White cheese can be stored in the liquid made by adding salt to the drinking water called brine after the package is opened, without losing its nutritional value and taste for a long time. Thus the process of maturation of the cheese continues.

Especially white cheese and its derivatives should be kept away from oxygen. White cheese-derived cheeses should be stored in brine. While kneading white cheese, it helps to cut the knife properly.

If roasted cheeses (such as Antep, Urfa and hellim cheese) are left in the water for 15-20 minutes before they are consumed, the salt is consumed and the real flavor comes out. White cheeses and cheeses outside the Burger are not washed, contact with water leads to loss of flavor and aroma of cheese. Cheeses should not be kept in deep freeze. It should not be kept at room temperature.

To wrap the kaşar cheese with a stretch film, the kaşar cheese may be shrunk to increase the nourishment between the kaşar cheese and the stretch film. Cheese should be stored in slices without separating, so that the least amount of contact with the outside environment can be reduced. Kashar cheese and its derivatives should be stored away from moisture.

Cream cheeses must be stored in their own packaging and closed. The package should be opened and served as a portion and the cover should be kept closed in the refrigerator.

Once the knitted cheese has been opened, it must be wrapped in a stretch or placed in a non-breathable container.

Cheeses Cheeses should be stored entirely in brine. The remaining portion of the cheese must be kept in its packaging and in its own water after it has been taken as needed. Thus, both the product will lose water and dry, as well as cheese will not spoil in a short time.

Dried Cheese should be kept in its own package in its own water, so that the product is cut with air. If the water in it is insufficient, drinking water can be added.

Topi Cheese should be stored entirely in brine. When it is consumed, the remaining part must be kept in the packaging and in its own water after being taken as needed.

Source: Milliyet