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FAQs: Cheese Care

Posted by Anna Laurin on
FAQs: Cheese Care

What temperature should cheese be served at?

The Creamery cheese are best enjoyed around room temperature (67-70°F degrees). When serving cheese, take it out of the refrigerator 30 minutes to an hour beforehand.

What is the liquid on the outside of my cheese?

No need to worry! It’s common for naturally aged cheeses to develop a small amount of moisture inside their packaging. The liquid on the outside of your cheese is just excess moisture, or liquid whey. Simply blot your cheese with a paper towel and enjoy. 

Can you freeze cheese?

If you want to enjoy the full flavor and body of your cheeses, we do not recommend freezing your cheese. Freezing will change the flavor and the texture of the cheese. However, some cheeses are more resilient to the drastic temperature change compared to others. Packaged shredded cheeses, which have preservatives and anti-clumping agents, can be frozen for 2-3 months and are best used after thawing.

If you do decide to freeze cheese, here are some best practices:

  • Break down cheeses into cuts that are half a pound or less
  • Use a vacuum-sealed, moisture-proof container
  • Thaw slowly in the refrigerator to minimize changes in texture
  • Use frozen cheese for cooking rather than serving directly

How long does cheese last?

When it comes to The Creamery cheeses, it depends your personal preference and cheese care.

Our cheeses sit on the firmer side of the metaphorical cheese fence, and can last in the fridge for a longer period of time than soft cheeses, i.e. brie, ricotta or goat cheese. With proper storage The Creamery cheeses — we suggest keeping opened cheese wrapped in a cheese storage paper — can be enjoyed as long as you like the flavor. As it sits in your fridge and ages the flavor will intensify, thus leaving the “expiration” date up to your personal preference. 

Is moldy cheese safe to eat? 

Cheese is a living product so mold can happen as the cheese ages. However, mold development does not mean the cheese is bad. The Creamery cheeses are semi-firm, which means mold can’t penetrate too far into the cheese. If surface mold develops simply cut away or scrape off the mold. No need to throw away moldy cheese.

How do I know if my cheese has gone bad?

Most cheese does not 'go bad.' Cheese is a fermented product, and the fermentation process as well as the addition of salt, acts as a natural preservative. Like wine, cheese is 'alive' and therefore has a life cycle (i.e., it ages). The life cycle of soft, gooey cheeses is shorter than the life cycle of a firm, aged cheese.

If you're on the fence about whether or not your cheese is too old, trust your tastebuds! Try a little bit and see if it's too strong for you. If it's too strong to eat on its own, consider using it to melt in mac and cheese.

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