The world of cheese is very ancient, since humans discovered it in the Mediterranean region, about 8 thousand years ago, after they saw milk coagulate by placing it in bags made of goats’ stomach skin, by the action of natural rennet.
Cheese has become a beautiful historical product, gifted to us by an exciting process that transforms the spoiled curdled milk into a delicious food of global nutritional, cultural and human value, created by a wide range of brands, flavors and tastes. Read also Why do attempts to lose weight fail despite diet? Watch out, your body and mind unite against you The losers in the battle of diet .. Why do men lose weight faster than women? Not including strenuous exercise .. 5 tricks that the Japanese follow to lose weight Do not follow traditional slimming regimes.. Here is a diet that suits your body shape
The main ingredient in cheese, then, is milk, to which are added 3 ingredients that stand behind the gradual start of the process of making it: the rennet or enzyme that separates the solid curd from the liquid whey, then a culture of lactic acid bacteria that rids the milk of lactose, and finally the salt that is added for flavor, and helps make the bacterial changes that persist, until the cheese makes its way to your table.
Acquiring more information about cheeses and the means of preserving and freezing them is an opportunity to refine the taste, enhance the skill of purchasing and differentiate between varieties, because each cheese has its own personality related to the method of its manufacture, and it is best to taste it before you judge its quality, and check the texture, appearance or the protective outer layer called the crust, and production date.
The three most common categories of cheeses
Most cheeses don’t last long and are consumed soon after they are made. Cheese rarely keeps for more than two years. Based on the method of processing, maturity and storage, cheeses are classified into the following categories:
1- Soft or fresh, which is characterized by a high moisture content – from 50 to 60% – and a fat percentage from 20% to 26%, and a soft creamy texture that makes it great with crunchy bread, summer tomatoes, and fresh grapes at the end of meals or when scattered on top of pizza or Pasta, with fresh basil leaves, olive oil and sea salt.
Among the most famous fresh cheeses are mozzarella, chevre (goat), ricotta and burrata (mozzarella dumplings), a ball of mozzarella filled with shredded pieces of mozzarella itself, swimming in thick cream.
2- Half-soft, it comes with a moisture level from 45% to 50%, and a more solid texture, and it includes a large group that varies according to the production process, method of maturation and its duration, such as cheddar and gouda, which took its name from its historical place of manufacture since the Middle Ages, in the city of Gouda, southern Holland Of which 650 million kilograms are produced annually, it is a cheese that enhances the taste of pizza, pasta dishes, soups, salads and sandwiches.
Blue cheese (Roquefort) is also classified in the same category, with one difference being the addition of a bacterial culture to the milk, then storing it for a few months in a damp place, piercing the tablets with long needles to facilitate air circulation inside, stimulating the growth of blue veins, and eaten with fresh fruit or Nuts, as a midday snack. https://www.youtube.com/embed/WdfKSmDItD4?version=3&rel=1&showsearch=0&showinfo=1&iv_load_policy=1&fs=1&hl=ar&autohide=2&wmode=transparent
3- Hard cheese , which is the most important category because of its many varieties and its popularity, and it comes cooked and pressed, such as Parmesan, Pecorino, as well as cheddar and gouda if they are more than a year old. They have a moisture level of 35% to 45%, are firm and dry, are dried and pressed to draw out as much lactose as possible, and are incredibly juicy when grated on pizza, pasta, and more.
And because its texture may change, and its flavor may weaken, experts strongly warn against freezing cheese with the exception of bags of mozzarella, ricotta, or grated cheddar, or any kind that can be used in cooking only, and other than this, cheese slices and disks should not be frozen, bearing in mind that some types of cheese May last 3 to 6 months in the freezer.
If you want to freeze a large bag of grated cheddar cheese – for example – distribute the cheese in small bags that fit your needs within a week, putting a little cornstarch in each bag to absorb moisture and prevent cheese from clumping, seal the bag and shake it to distribute the contents evenly inside, and write The type of cheese and the date it was filled on each bag, and put the bags in the place designated for them in the freezer, to facilitate tracking.
As for block cheese, if the block of cheese is more than you consume in a week, cut it into smaller blocks, then put each block in a bag, and carefully press to expel the air before closing the bag, then write the type of cheese and the date it was packaged.
With regard to how long cheese will stay in the refrigerator, the basic rule is that “the more moisture in the cheese, the faster it will spoil.” But there are certain types that last long enough in the refrigerator, and then there is no need to freeze them at all. Fresh cheese will continue in the refrigerator from 3 to 5 days. Also, any type of semi-hard cheese may last in your refrigerator from 10 to 14 days, and hard cheeses will last up to 21 days.
It remains that experts recommend buying small quantities of cheese in stages, always checking the date of manufacture. Instead of buying more and exposing it to spoilage, if you are not inclined to freeze cheese, and take a long time to consume it, it will mold, but most of it remains edible, after getting rid of the moldy part, except for soft cheeses such as ricotta, chevre, or mozzarella, which are It is not edible if it has mold, or if its smell has changed. And if you see green, gray, or blue mold on all the other items, just put it away and continue enjoying the cheese.