Christine J. Patrick, County Extension Agent – EFNEP
It’s photo time. Smile and Say, “Cheese!” Well, why wouldn’t you smile at the thought of cheese?
About everybody likes some cheese, which is good because cheese is one of those great dairy products which give you the calcium your body needs. You don’t think about nutrition because it tastes so good. From Italian Asiago to Canadian Zurigo, cheese comes in an overwhelming array of flavors, from soft and creamy to hard and sharp, sweet and buttery to pungent. Soft cheeses go by names such as Brie, Camembert, Cottage Cheese, Cream Cheese, Feta, Marscarpone, Neufchatel and Ricotta. Semisoft cheeses have American, Asiago, Baby Swiss, Blue, Brick, Gorgonzola, Havarti, Limburger, Monterey Jack, Mozzarella, and Muenster.
Firm cheeses include Edam, Gouda and Provolone. Hard cheeses are familiar names like Cheddar, Colby, Colby Jack, Gruyere, Parmesan, Romano, and Swiss. Specialty cheeses wear labels like Pasteurized Process Cheese and Cold Pack. The life of cheese will depend on its type, so pay attention to the “best if used by” date on the package. That will tell you how long the cheese will retain its best flavor. It may be safe to eat long after that date, but the quality will gradually decline.
Soft cheeses will keep from one to three weeks after opening. As a general rule, the more complex the cheese, the longer it will remain fresh. If you store it in an airtight container, hard cheeses can keep for several months. Once the cheese is exposed to the air, mold and dehydration become enemies. Always work with it in a clean area to protect the cheese from decay. Rewrap cheese in new plastic wrap each time you open it. Double wrap it if you want to be extra cautious.
A block of cheese will develop some mold, cut away half-inch on all sides of the visible mold and use the rest of the cheese as soon as possible. Strong-smelling cheeses like Limburger should be well-wrapped and kept in a separate airtight container. If not, everything in your refrigerator will eventually smell like Limburger, not exactly a pleasant thought. Processed cheese slices are best if used within six months when stored in the original package at a constant 32°F. Opened packages re-wrapped tightly and held between 30°F and 40°F are best if used within three to four weeks. Frozen packages opened and rewrapped tightly, and stored at 0°F or below, should be used within six to eight weeks.
Use low heat if you want to melt cheese for a fondue or nachos. High temperatures will toughen the cheese and make it stringy. Processed cheese melts more smoothly than natural cheese. Serve cheeses at room temperature for the best flavor. Set out just the amount you plan to use an hour or two before serving so it can come to room temperature. The more complex the cheese, the longer it takes. So, give your taste buds a treat. And smile when you say ‘cheese.’ For more information on food safety or nutrition, visit the Clemson University Home and Garden Information Center at the website.
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