Purchase:
Fresh (uncured, soft) cheese from pasteurized cow’s milk.
Fresh cheese Freshness:
Fresh cheese is appreciated in its pure white color, soft, pleasant smell, to dairy. Slightly firm and moist texture.
Taste soft and low salt (although there are no salt), lowfat. They should not have a strong taste or smell, much less bitter.
When you go to buy the product at the supermarket you should consider:
- 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 time, which is not covered, altered, or Retreaded. Choose the product with date as far as Possible.
- Check packaging, which is in optimal condition, not immersed, damaged or Beaten. 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:
Alone or accompanied by a sweet snack (sandwich or sweet of milk) and in typical garnishes like the dripped potatoes.
Confectionery in general. It is also used to prepare the delicious “Antioquia fritters” of Colombia or to accompany the arepas.
Cheese Knives
Fresh cheese Storage:
The peasant cheese either whole (in block) or chopped, is conserved refrigerated at a temperature of approximately 2-6 degrees Celsius (upper part of the refrigerator), in container with lid, so that it does not dry or change its taste and smell, by absorbing the smells and flavors of other foods.
They are best preserved in their original wrapper and well covered.
It should be placed inside the container, a paper of absorbent kitchen folded in two, to collect the serum that releases.
This paper has to be changed often so that the cheese is not fermented, or it smells bad and its useful life is shortened.
It is also possible to preserve the peasant cheese, refrigerated inside a sterilized glass container, split in cubes, with the herbs and spices that are preferred (laurel, thyme, pepper, etc.) in sufficient olive oil, well covered.
Eat with bread.
Its refrigerated duration, approximately 8 days. Canned, 10 -12 days approximately and depending on its freshness at the time of purchase.
It also depends on the time it is on the expiration or expiration date of the product and the care of its manufacture and the preservation of both the distributor and the consumer.
It must be remembered that the “useful life” time of the product depends on its freshness at the time of purchase and its subsequent storage and conservation.
Fresh cheese Conservation:
Refrigerated. Refrigerated canned.
Duration:
Eight days. 10-12 days.
Tips
Refrigerated in Styrofoam container (Styrofoam or polystyrene), it is kept cooler and placing under the cheese an absorbent paper towel for kitchen.
Change the paper often so that the cheese does not ferment and does not smell bad.
Note:
Do not freeze so that its texture and flavor are not altered. Always serve with a clean knife and to keep it in the same way as a clean utensil.
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 the freshness at the time of its purchase and its subsequent storage and conservation.
Periodically check the status of the product to be able to consume it in time.
