Blue Cheeses

Purchase:

The blue cheeses, are ripe cheeses that are made from cow’s milk, goat or sheep.

These cheeses are stored in natural form, at temperature and humidity controlled in cave (favorable environment for many varieties of fungi harmless), there mature or age and thus, the mold “Penicillium” that is added or injected, makes the product Finish is white-ivory, with clear veinage blue, blue-gray or blue-green spread throughout the pasta, mainly in the center.

Characteristics: Penetrating smell, quite characteristic. Strong flavor, salty, slightly acidic and pungent (depending on the amount of veins) and dependent on milk and ripening time. If your crust has a brown layer and darker is your pasta, is because it is a cheese of flavor more pungent and aggressive to the palate.

Varieties like the blue Stilton were subsequently originated in Roquefort and Gorgonzola which were prohibitive because of their high price. These cheeses in the European Union have a protected denomination, this is that they are called in this way “only yes” have been done in a region of a certain country. AOC  Appellation D´ORIGINE CONTÔLÉE (France) and CONTROLLATA (Italy) and there are also other varieties in Spain of controlled origin. Other places are just called blue cheese.

Uses:

Blue cheeses (uses).

-Roquefort (French): Cold is served in small portions to taste better its flavor and aroma or accompanied by small pieces of bread baguette, celery, watercress, grapes or pears.

Its flavor can be softened by mixing it with cream cheese or butter (butter). It is also used in dressings of some preparations, such as fillings for raisins (couches) or in sauces such as Roquefort, for meat.

-Goegonzola (Italian): Used in Italian cuisine in dishes such as Risotto, pasta sauces, polenta, spread on white Italian bread with endive leaves, or as a dessert with pears and walnuts.

-Stilton, (English): Blue cheeses can be consumed directly, or crumbled and melted on other foods.

Cheese Knives

Storage:

-Blue cheeses should be kept refrigerated and in a container with a hermetically sealed lid, because otherwise the cheeses with strong smell and taste could impregnate other cheeses like the fresh ones and also other foods. -its refrigerated and stored life in the appropriate conditions, 4-6 weeks.

-The cheese the less portioning it is, lasts longer because it has less surface exposed to the air.

It must be remembered that the “useful life” of the product depends on its state at the time of purchase and its subsequent storage and maintenance.

Conservation:

Cool.

Duration:

4-6 weeks.

Tips

They must be taken out of the refrigerator, 30 minutes before serving because the taste of mature cheeses is best appreciated at room temperature.

Nutrients and properties:

It is advisable to know a little about the nutrients that the consumption of the blue cheeses contributes to the human organism.

Blue cheeses contain high amounts of: 

Proteins.

(High quality): they are essential for cell development (essential amino acids).

Vitamin D.

Responsible for making the organism assimilate much better calcium. It provides strong bones and in perfect condition.

Vitamin B5 (Pantoteíco acid).

It fights stress and migraines, because it keeps the organism relaxed and functioning properly. Helps reduce cholesterol levels

Minerals.

Calcium.

Keeps the bones strong. Decreases anxiety and appetite.

Sodium.

It helps to regulate the levels of fluids that we have in the organism. Zinc. facilitates the assimilation and storage of insulin. Helps growth in children and adolescents. Important for protein metabolism. It reinforces the immune system.

Potassium.

It maintains the proper hydration levels in the organism. For all the above benefits, blue cheeses are excellent for inclusion in the food diet. But it is not advisable to abuse these, because they contain high amounts of fat not very healthy for humans. They must be taken out of the refrigerator, 30 minutes before serving, since the taste of mature cheeses is better appreciated at room temperature.

Nutrients that should contain any balanced diet.

It should be remembered that for a balanced diet, food should be consumed from the 5 groups:

  • Proteins: essential amino acids are essential for cell development.

It is found in meats, poultry, fish, shellfish, eggs and some vegetables such as legumes (beans, soybeans, lentils) among others.

  • Carbohydrates (carbohydrates): They provide energy to the organism, such as food fibre and sugars.

They are found in vegetables such as wheat, potato, plantain and some fruits, among others.

  • Lipids. Animal and vegetable fats.
  • Vitamins. Fruits and vegetables and in the vast majority of food.
  • Minerals. Fruits and vegetables and in the vast majority of food.

Then a balanced diet should contain: meats, fruits, vegetables, cereals, legumes, dairy, eggs and fats.

Note:

Keep well covered and refrigerated. -Remember that the useful “life” of the product depends on its state at the time of purchase, the date (approximate) of maturity and its subsequent storage and conservation. -Always handle with clean hands and utensils.

-periodically check the condition of the product in order to be able to consume it in time.

MANCHEGO CHEESE

MANCHEGO CHEESE

MANCHEGO CHEESE

Purchase of Manchego cheese:

MANCHEGO CHEESE, mature cheese.

It is a mature cheese, made with SHEEP’s MILK from the region of La Mancha (Spain). Has (DOP) protected denomination of origin.

It is the most famous Spanish cheese on the outside.

Characteristics: Pressed cheese, hard crust of cream or dark color, where prints are seen both sides (zigzag) and on their faces (flowers).

The crust is paraffined (remove pear to be consumed) or covered with olive oil.

Of homogeneous pasta with some small gaps although it may not have them. It goes from white to cream color.

Fat texture and mealy or granules in the most cured.

Milky, acidic and intense smell.

Characteristic flavor of the milk of sheep manchego. Strong and slightly acidic. Hot in very aged cheeses and flavored with Brazil nut and caramel burned.

It is cylindrical in shape with its flattened faces, 12 cm in height, 22 cm in diameter and a weight of 400gr. to 4 kg.

Its maturation is 30 days for cheeses of 1.5 kg or less and 60 days for the most weight and a maximum maturation of 2 years.

Its presentation can be whole, sliced, grated, or portions.

The labels should include the denomination of origin, whether or not made from unpasteurized raw milk, will say “craftsman”. Each cheese carries a plate printed in casein with a serial.

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.
  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position.

Neither with broken or discarded labels.

  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product at the end of the market, so that the cold chain is not interrupted.

Uses of Manchego cheese:

It is used in cheese tables, salads, with sandwiches (quince or raisins or dried fruit).

The aged can be consumed grated, or breaded.

Storage:

You must look at the instructions for your preservation and the expiration or expiration date printed on the packaging in the product specifications.

Grated cheese should be consumed soon or frozen because it generates mold faster than it is in larger pieces.

Refrigerate at a temperature of 4-6 degrees C (Centigrade or Celsius).

Keep dairy products away from meat, fish, vegetables and fruits in the refrigerator to avoid “cross-contamination”.

It must be remembered that the “useful life” of the product depends on its state at the time of purchase and its subsequent storage and maintenance.

Conservation:

Cool.

Duration:

4-6 weeks approx.

Tips

A mature cheese should be taken out of the refrigerator at least 30 minutes before serving because at room temperature, its organoleptic qualities are better appreciated (flavor, texture, aroma and color).

-If a piece of mature cheese develops mold, you must cut the piece with mold with half an inch (1.5 cm) more around, and eat the cheese as soon as possible.

Note:

Periodically check the status of the product to be able to consume it in time.

CAMENBERT CHEESE

CAMENBERT CHEESE

CAMENBERT CHEESE

Purchase:

The CAMENBERT OF NORMANDY, is a cured or matured cheese of French origin of cow’s milk that grazes in the meadows of the region of Lower Normandy.

It dates from 1791 and has the benefit of (AOC and DOP) Designation of origin controlled since 1983. You must have labels containing the name “Camembert de Normandie” “Appellation d´Origine Contôlée” and the logo with the initials (INAO). It comes packed in a round wooden box like cheese.

It is emblematic of the gastronomy of France.

Features:

It is a cheese matured between 3-5 weeks, is not pressed or cooked.

Of firm and unctuous paste, cream-coloured and 45% fat.

It’s flat round shape.

Its size is 12 cm. and a weight of 250 gr.

Its crust is smooth and dry covered by a white mold.

Aroma slightly to fruits, mushrooms and fresh herbs.

It should not smell of ammonia or taste bitter, because it would be damaged.

It is simply called “Camenbert” to any of this type of cheese that has been elaborated in any other part of the world. As an example is the Camenbert of Madame Clément, made in Quebec (Canada).

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded.

Choose the product with date as far as Possible.

  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position.
  • Neither with broken or discarded labels.
  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product, at the end of the market, so that the “cold chain” is not interrupted.

Uses:

It is usually consumed raw smeared on pieces of bread or biscuits, for its very smooth taste.

It is also used for sandwiches, hors d’oeuvres, for canapés and Volovanes.

With fruits like Apple pear and also with walnuts.

It is not advisable to put it to heat because it loses its exceptional qualities.

Storage:

Keep well covered and refrigerated. Keep dairy products away from meat, fish, vegetables and fruits in the refrigerator to avoid “cross-contamination”.

Duration

Refrigerated and stored in suitable conditions, 2-4 days approx.

Frozen, about 3-4 weeks.

The cheese the less portioning it is, lasts longer because it has less surface exposed to the air.

It must be remembered that the “useful life” of the product depends on its condition at the time of purchase and subsequent storage and maintenance.

Conservation:

Freeze. Cool.

Duration:

About 3-4 weeks. 2-3 days approximately.

Tips

Remove from the refrigerator at least 30 minutes before serving because at room temperature, its organoleptic qualities are better appreciated (flavor, texture, aroma and colour).

-If a piece of mature cheese develops mold, you must cut the piece with mold with half an inch (1.5 cm) more around, and eat the cheese as soon as possible.

Nutrients and properties:

see cheeses.

Note:

Periodically check the status of the product to be able to consume it in time.

Blue STILTON Cheese

Description: 

The STILTON, is a blue cheese of the English gastronomy, and is called, “the King of Cheese” (The King of Cheeses), is the English Roquefort. It is a matured (cured) cheese.

Features:

It is made from cow’s milk to 35% fat.

It is produced in two varieties: the best known blue (blue) and white (white). Both are protected by the denomination of origin of the European Commission.

It is also consumed tender, semi-cured and cured or ripe.

Your pasta can be white or orange.

In tender cheeses, they are shaped like a drum and their pasta can crumble. To consume this cheese, it is customary to make holes in its crust and spills port or sherry. He eats with a spoon.

Cured cheeses are shaped like a drum, with a hard, thick crust that has no cracks.

Brown with grey streaks with dust spots and soft wrinkles.

Its pasta is creamy due to maturation and is ivory and near the crust is darkened and has well distributed its blue-green veins, from the center to the edges.

Smell of walnuts and its taste of sweet walnuts and fruits.

The STILTON is the blue cheese that contains the most calories.

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.
  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position.

Neither with broken or discarded labels.

  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product at the end of the market, so that the cold chain is not interrupted.

Uses:

Blue cheeses can be consumed directly, or shredded and melted on other foods.

Storage:

Blue cheeses are conserved refrigerated at temperatures between 2-5 degrees Celsius. They are best preserved in their original wrapper and well covered. They can also freeze, although it loses flavor.

The longer they keep, the stronger the flavor becomes.

Keep dairy products away from meat, fish, vegetables and fruits in the refrigerator to avoid “cross-contamination”.

It must be remembered that the “useful life” of the product depends on its state at the time of purchase and its subsequent storage and maintenance.

Conservation:

Cool.

Duration:

4-6 weeks approx.

Tips: Remove from the refrigerator at least 30 minutes before serving to better appreciate its organoleptic qualities (flavor, texture, aroma and color).

Nutrients and properties: see Cheeses

Note: Keep well covered and refrigerated.

Periodically check the status of the product to be able to consume it in time.

MONTEREY JACK CHEESE.

Purchase.

How to identify the MONTEREY JACK cheese

The MONTEREY JACK, is a mature cheese made from pasteurized cow’s milk.

It is produced in California (USA) is one of the few cheeses that can be called “American”.

It is said that his recipe was given by a monk in 1916 to David Jacks who was the first to prepare it.

It is a firm textured cheese, semi-soft (flexible), fatty (45%).

Milky Aroma.

White color with some cream color.

Mild, slightly acidic taste.

Minimum maturation of 2 months and up to 10 months.

Its presentation is in block 2 kg.  and 475 Gr.

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.
  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position. Neither with broken or discarded labels.
  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product at the end of the market, so that the cold chain is not interrupted.

Uses:

It is used for salads, fast foods, gratins and pasta sauces.

Storage: Keep refrigerated in container with lid.

quesera

Duration

Refrigerated at a temperature of 4 degrees C. (Celsius or Celsius) and stored in the appropriate conditions, 6-8 weeks.

In the refrigerator keep dairy products away from meats, fish, vegetables and fruits, to avoid “cross contamination”.

It must be remembered that the “useful life” of the product depends on its state at the time of its purchase and its subsequent storage and conservation.

Conservation:

Refrigerated.

Duration:

6-8 weeks approx.

Tips

The cheese the less portioning is, lasts longer, because it has less surface exposed to the air.

Remove from the refrigerator at least 30 minutes before serving, because at room temperature, its organoleptic qualities are better appreciated (flavor, texture, aroma and color).

-If a piece of mature cheese develops mold, you must cut the piece with mold with half an inch (1.5 cm) more around, and eat the cheese as soon as possible.

Nutrients and properties:

see Cheeses

Note:

Periodically check the status of the product to be able to consume it in time.

CHEDDAR CHEESE.

Purchase:

CHEDDAR is a mature cheese made from pasteurized cow’s milk.

Originally produced in Villa Cheddar (England), although now the type Cheddar known as tasty cheese, is manufactured in Ireland, Canada, USA, South Africa, New Zealand, Argentina, Australia and in Sweden and Spain.

Features: It is a cheese which is cooked and pressed, is compact and elastic.

Minimum matures between 3-4 months and many until 12 months or more.

Firm, waxy and smooth textured dough.

It goes from the color straw to the orange (by addition of dyes, so that the consumer knows it, if it does not have label), which is its characteristic color and by which it is well known throughout the world. Cheddar should not have eyes.

Its characteristic flavor, acid and more intense according to the degree of ripening or aging.

They are labelled according to their ripening degree and go from soft to strong and acidic.

Its presentation is in block (Cube), and in cylindrical form and/or wrapped in fabric or in slices.

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.
  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position. Neither with broken or discarded labels.
  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product at the end of the market, so that the cold chain is not interrupted.

Uses:

It is usually used in burgers, Mexican nachos with cheese, enchiladas, (and “Fast foods” in general) for its flavor and because it melts very well.

For sandwiches and pasta sauces, in cheese tables and snacks with apples and walnuts or with salads.

It’s an excellent source of vitamin B 12.

Storage:

Without uncovering it can last months in the fridge. Once opened, keep it well covered in its own packaging or in airtight and refrigerated container.

quesera

Duration

Refrigerated at a temperature of 4 degrees C. (Celsius or Celsius) and stored in the appropriate conditions, 6-8 weeks.

In the refrigerator keep dairy products away from meats, fish, vegetables and fruits, to avoid “cross contamination”.

It must be remembered that the “useful life” of the product depends on its state at the time of purchase and its subsequent storage and maintenance.

Conservation:

Cool.

Duration:

6-8 weeks approx.

Tips

-The cheese the less portioning it is, lasts longer because it has less surface exposed to the air.

-Remove from the refrigerator at least 30 minutes before serving, because at room temperature, its organoleptic qualities are better appreciated (flavor, texture, aroma and color).

-If a piece of mature cheese develops mold, you must cut the piece with mold with half an inch (1.5 cm) more around, and eat the cheese as soon as possible.

Note: Periodically check the status of the product to be able to consume it in time.

PARMESAN CHEESE

Purchase:

PARMESAN or PARMIGIANO REGGIANO is a mature cheese.

Made from COW’s MILK, native to the Italian province of Parma.

Has (DOP), protected denomination of origin (d´Origine Protetta).

His Italian name is “PARMIGIANO REGGIANO”. Its elaboration dates from the Middle Ages.

The cheese must be printed around the outside, the mark that identifies it.

Characteristics: It is a cheese that has cylindrical shape, between 35-45 cm. in diameter, a height between 18-24 cm. And a weight between 30-50 pounds.

With 28-30% fat.

Hard and granular texture (white crystals) and yellow color, has no dimples, flavor (raisins and wine) and aroma characteristic and intense.

Brown satin crust.

Its maturation ranges from 12 to 24 months (selected product).

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.
  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position. Neither with broken or discarded labels.
  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product at the end of the market, so that the cold chain is not interrupted.

Uses:

It is used for gratin (lasagna) and also grated for pasta and soups.

When it is a young cheese it is delicious as a dessert in chunks and accompanied by figs or pears. Also in fine chips for salads.

As it is easy to digest, it is recommended for pregnant women, children and the elderly.

A flake of parmesan with traditional balsamic vinegar from Reggio Emilia, is an exquisite morsel.

With fresh fruits it is delicious (apples or pears), with nuts (nuts or hazelnuts), with prunes.

Delicious also with baked vegetables.

This cheese is found in the markets of the whole world, portioning and in vacuum packaging.

Storage:

Without uncovering it can last months in the fridge. Once opened, keep well covered in airtight and refrigerated container. You can also freeze grated.

quesera

Refrigerated at a temperature of 4 degrees C (Centigrade or Celsius) and stored in the appropriate conditions, 6-8 weeks. Frozen grated, up to 3 months.

Keep dairy products away from meat, fish, vegetables and fruits in the refrigerator to avoid “cross-contamination”.

It must be remembered that the “useful life” of the product depends on its state at the time of purchase and its subsequent storage and maintenance.

Conservation:

Frozen. Cool.

Duration:

3 months approx.   6-8 weeks approx.

Tips

The cheese the less portioning it is, lasts longer because it has less surface exposed to the air.

Remove from the refrigerator at least 30 minutes before serving because at room temperature, its organoleptic qualities are better appreciated (flavour, texture, aroma and colour).

Nutrients and properties:

See Cheese

Note:

Remove from the freezer, use and freeze again. The Parmesan cheese because it has a radial vein, it is difficult to leave with knife, for this reason you must leave with a wide-bladed utensil to obtain pieces of different sizes (scales).

Periodically check the status of the product to be able to consume it in time.

GRUYERE CHEESE

GRUYERE CHEESE

GRUYERE CHEESE

Purchase:

The GRUYERE, is a mature cheese of Swiss origin, that receives its name from the small town of Gruyere where it is manufactured, its elaboration is made since the 12TH century.

The original is called Le Gruyere AOC.

There is also French taste more soft and with eyes and is better known by foreigners.

Characteristics: Made from whole milk and fresh cow, pasteurization is prohibited.

Taste a little salty and goes from soft to hot depending on the ripening time that goes from 3 ½ to 12 months and a fruity taste depending on the manufacturing site.

A little strong Aroma, hard texture, cooked pasta, pressed and flexible,

Color of ivory to light yellow, usually does not have gaps, although sometimes small and regular eyes may occur.

Granulated crust and a little bright, golden yellow to brown.

Form in wheel, of a height between 10-12 cm, with a diameter of 55 to 65 cm. And a weight between 25-40 pounds.  It is also in the form of a prism.

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.
  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position. Neither with broken or discarded labels.
  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product at the end of the market, so that the cold chain is not interrupted.

Uses:

It can be consumed directly with baguette bread.

It is also used in hot or fondue dishes and for gratins.

Varieties: soft, semi-cured, cured, or Surchoix.

Presentation: portioning and vacuum packed in more suitable sizes for household consumption and is achieved in almost everyone.

Storage:

It is usually kept at least 1 month, without uncovering at a temperature of 15 degrees centigrade.  It can then be kept well covered and refrigerated.

Duration.

At room temperature of 15 degrees C, approximately 1 month.

Refrigerated and stored in suitable conditions, 4-6 weeks.

-In the refrigerator keep dairy products away from meat, fish, vegetables and fruits, to avoid “cross-contamination”.

-It must be remembered that the “useful life” of the product depends on its status at the time of purchase and its subsequent storage and maintenance.

Conservation

Cool.

Duration:

4-6 weeks.

Tips

-The cheese the less portioning it is, lasts longer because it has less surface exposed to the air.

-Remove from the refrigerator at least 30 minutes before serving, because at room temperature, its organoleptic qualities are better appreciated (flavor, texture, aroma and color).

-If a piece of mature cheese develops mold, you must cut the piece with mold with half an inch (1.5 cm) more around, and eat the cheese as soon as possible.

Nutrients and properties:

see Cheeses

Note:

Periodically check the status of the product to be able to consume it in time.

TILSIT CHEESE

TILSIT CHEESE

TILSIT CHEESE

Purchase:

TILSIT, is a mature cheese, was created in the NINETEENTH century by Swiss artisans in eastern Prussia. It receives its name from Tilsit a city of this country. It is made from cow’s milk, pasteurized.

Features:

It is a strong-smelling cheese, almost firm texture, semi-hard, with small irregular gaps, with a somewhat pungent strong flavor, aromatized with meadow cumin seeds and pepper. Fat content up to 65%. Color ranging from white, cream color, light yellow and yellow.

Its maturation is 2-3 months.

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded.

Choose the product with date as far as Possible.

  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position. Neither with broken or discarded labels.
  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product at the end of the market, so that the cold chain is not interrupted.

Uses:

It is used for breakfasts, accompanied by dark breads.

Also in cubes with salads and melted in sauces and Fondue, or with potatoes and burgers.

In cheese tables and to accompany wines.

Presentation:

In rectangular or round block.

Storage:

Keep well covered and refrigerated.

Duration.

Refrigerated and stored in suitable conditions, 4-6 weeks.

In the refrigerator keep dairy products away from meats, fish, vegetables and fruits, to avoid “cross contamination”.

It must be remembered that the “useful life” of the product depends on its state at the time of purchase and its subsequent storage and maintenance.

Conservation:

Cool.

Duration:

4-6 weeks approx.

Tips:

Cheese The less portioning it is, lasts longer because it has less surface exposed to the air.

Remove from the refrigerator at least 30 minutes before serving, because at room temperature, its organoleptic qualities are better appreciated (flavor, texture, aroma and color).

If a piece of mature cheese develops mold, you should cut the piece with mold with half an inch (1.5 cm) more around, and eat the cheese as soon as possible.

Nutrients and properties:

see Cheeses

Note:

Periodically check the status of the product to be able to consume it in time.

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