Shelf life of various types of cheese according to GOST.
Cheese- one of the most common food products on the planet. Humanity learned to make it in the distant past - in 5 thousand BC.
Over time, cheese production technologies developed and improved, but in any case, cheese remained a product of processing the milk of various domestic animals.
It is for this reason that cheese is considered perishable a product whose shelf life is significantly limited.
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Types of cheeses
Over the long history of cheese, humanity has learned to make many varieties cheeses
Most popular varieties are produced using rennet. Among these cheeses there are hard, semi-hard, soft and pickled cheeses.
Hard and semi-hard cheeses are the most popular varieties among cheeses.
To such include, for example, Gouda, Russian, Dutch, Edam, Tilsiter, Lambert and many others. Blue cheeses are also famous for their rennet.
Fermented milk cheeses made from fermented skim milk. Examples of such cheeses are green and curd cheeses.
Another variety - whey cheeses eg ricotta. These varieties are made from the whey left over from the production of rennet cheeses.
After production, some cheeses are subjected to smoking, which allows you to diversify the taste and prevents spoilage.
Smoked cheeses can also be classified as a separate category of this product.
Legislation and GOST
A number of interstate quality standards products operating throughout the Customs Union.
Total developed several GOSTs in particular the following:
- R 52686-2006 “Cheeses. General technical conditions";
- 32260-2013 “The cheeses are semi-hard. Technical specifications";
- R 53421-2009 “Brine cheeses. Technical specifications".
These documents state that the shelf life of a specific product name is determined by the manufacturer himself based on technical conditions.
What determines the shelf life?
Cheese is a product of milk processing and is therefore considered a perishable product. It can rightly be called "alive" product.
Even after the cheese is made and packaged, the ripening process continues.
However, sooner or later it will develop into rotting process, or the cheese will simply dry out and become moldy.
The shelf life of different cheeses depends on several factors:
- varieties- different types of cheeses have different shelf life;
- technical specifications production and their compliance by the manufacturer - even the same variety can be produced using different methods;
But soft cheeses usually have to be throw away entirely.
What to do with a spoiled product?
Spoiled Cheese not necessary should go in the trash.
The same hard cheeses that are covered with mold can be eaten. All you need is cut emerging mold with a knife.
If the cheese has dried out, which happens with hard cheeses, then it cannot be called completely spoiled. It can be grated and sprinkled on a dish, or bake. The taste of such cheese is in no way inferior to fresh cheese.
How to determine delay?
Supermarket employees often try disguise expired products. One of the most popular products for such manipulations is cheese. A spoiled product can be identified by several signs.
If, when you press a piece, liquid appears on its surface, the product is expired.
In the event that there appears on the surface of the cheese mold, then there is no need to talk about the suitability of the product. Naturally, this statement does not apply to cheeses with noble mold.
It will also show expired cheese that appears white plaque and pink spots.
Well, the easiest way is just look at the label. If traces of re-gluing are noticeable, or the labels are pasted one on top of the other, then you are facing a 100% delay.
Cheese - hard, processed, homemade, with or without mold... Does this tasty and healthy product often appear in your diet? How to store cheese in the refrigerator for a long time so that it remains fresh? I have proven instructions that I will share with you.
Basic principles for storing cheese
Thanks to beneficial bacteria and microorganisms, cheese is considered “living”, so it needs special storage conditions. So that it does not lose its aroma and taste, does not dry out or become moldy, and remains suitable for consumption, it must be stored correctly.
Onwhat you should pay attention to when storing:
- Temperature. Incorrect temperature or a sharp change in temperature have the most negative effect on this delicate product:
- low temperature kills beneficial bacteria and leads to a change in structure;
- high- on the contrary, it promotes the rapid growth of harmful microorganisms and turns cheese into a source of health hazard.
Optimaltemperature for storing cheese without harming its quality +3… +8 °C.
- Humidity. Air humidity also matters:
- at low humidity the product weathers and dries;
- at high- spoils.
Ideal indicator - 90%.
Condition 1. Varieties of cheese
Each type of cheese requires a special attitude:
Image | Storage recommendations |
Solidcheese It is stored longer than others - up to 10 days. In order not to miss the moment of its deterioration, you need to periodically check whether mold appears on it. If it appears, it must be removed - cut off. |
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Cheesessoft varieties They deteriorate much faster than others, so you need to be especially careful when storing them. So, with a thermometer reading of -2 °C, they are perfectly stored for a month, and at +3... +10 °C - only 7 days. Melted - should not be consumed later than two days after opening the package - it is unsafe. |
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Blue cheeses They are best stored at above-zero temperatures and in tight, airtight packaging. This allows you to protect other products from the spread of odor and mold. |
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Brine cheeses They are best stored in salted water or whey brine. Don't know how to remove salt from cheese before serving? A few hours before eating, simply cut the cheese and soak it in water or milk.
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Homemade cheese,
made with your own hands requires special attention. It should be stored for no more than 3-4 days, and only in a glass or enamel container. Soft homemade cheese can be divided into portions and frozen. It will keep quietly in the freezer for several months. |
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Exquisiteand expensive parmesan also requires special treatment. It can be stored for quite a long time in store packaging (portions of 25 or 50 grams) or in a vacuum bag. You can store small leftovers of this product, and even grated Parmesan, for 14 days - just wrap it in parchment paper and put it on the top shelf. |
Condition 2. Rules for storing cheese in the refrigerator
The refrigerator is the best place for storage. However, here too the conditions and shelf life of the product must be strictly observed. How to keep cheese fresh longer in the refrigerator?
- Where to store? A bottom shelf or tray for vegetables and fruits is ideal. It is there that the temperature and humidity are the most optimal.
- What should I store it in? Modern refrigerators are equipped with air circulation systems, and the humidity in them may be below the required level. Therefore, it is better to keep dairy products in glass, plastic or ceramic containers.
You can also use cling film or a plastic bag. This will help maintain the freshness of the product and protect it from foreign odors.
About one hour before serving, remove the cheese from the refrigerator to restore its natural smell and taste. It is advisable to cut the product immediately before serving.
- You can't keep cheese in paper- this way it will dry even faster. It is better to use double packaging: food parchment and a plastic bag or any container.
If, in addition to the bag, you do not have a suitable container, put a few pasta or a piece of refined sugar there - they will protect the cheese from excess moisture.
- Does size matter? Yes, large wheels of cheese in vacuum packaging stay fresh longer, but not everyone can afford the price.
- If you want to take cheese on the road or outdoors, but there is no portable refrigerator. Take a regular linen napkin, soak it in water and wrap the cheese in it. It is better to keep such pieces of cheese out of the sun.
Condition 3. How to store cheese in the freezer
MIs it possible to store cheese in the freezer?? A professional cook will definitely say “No”. Most cheeses do not tolerate sub-zero temperatures:
- lose taste;
- consistency;
- useful qualities.
However, this does not make them inedible. Of course, making a sandwich with a defrosted product is no longer worth it, but putting it in salads, pies, pizza and other dishes is an excellent solution.
Exception to the Rule- parmesan. It has already undergone heat treatment and is not afraid of the cold. At -15... -20 °C the shelf life of cheese can be extended to 3 months. Standard rules: cut into portions and wrap in individual bags.
Resume
Keeping cheese in the fridge doesn't have to be a problem. If you follow the rules, you will protect a delicious product from ending up in the trash. But in order not to think for a long time about how and how long cheese is stored in the refrigerator, do not buy it for future use. Better buy a small piece, and when you run out, buy more.
The video in this article contains visual instructions on how to properly store cheese. If you have questions, I’m waiting for them in the comments.
Cheese is one of the most revered and beloved dairy products. It is hardly possible to find another product that would be at the same time extremely tasty, nutritious and very beneficial to the body. It has an excellent balance of minerals and vitamins, and is a source of calcium and phosphorus. The nutrients contained in cheese are absorbed by the body almost completely (98-99%). Cheeses contain vitamins A, D, E, B1, B2, B12, PP, C, pantothenic acid...
All you need to do is wrap the cheese in a napkin, place it in a plastic container, close the lid and put it in the refrigerator.
In this case, it is not at all necessary to set a special temperature in the refrigerator or look for a special shelf. You don’t even need to wrap it, but simply put the napkin in the container with the cheese.
Every time you take out cheese to eat - Wipe the container dry or replace it with a clean one, and be sure to change the napkin for a new one. H If you do this more often, the better - cheese is a living product and you need to walk it, let it breathe. Well, of course, there should be a napkin white, no dyes.
In fairness, it must be said that instead of paper it is better to use linen napkin, but special efforts must be made to this: buy it somewhere, and more than one, and send it to the wash every time. And who would want to do this in our time, even with washing machines? That's right, no one. That's why a white disposable paper napkin is the most practical and sure way to preserve cheese. Moreover, they are made from environmentally friendly raw materials (100% cellulose is used) with strict quality control at all stages of production, which I would like to believe.
This method is only suitable for hard and semi-hard cheeses., which are most often used in Russian kitchens. Soft brine cheeses such as suluguni, feta cheese and feta require special storage conditions, and generally cannot be stored for a long time.
Shelf life of cheeses
Hard cheeses Parmesan and Pecorino can be stored in vacuum packaging for quite a long time - up to 4 months, and sometimes more. Use opened packaging within 10-15 days.
Semi-hard cheeses Russian type - have a shelf life of 7 to 15 days. They can last much longer whole than cut into pieces.
Young pickled cheeses Cheese cheese, Mozzarella, Suluguni - stored in the refrigerator for several months in a closed container, completely covered with brine (200 grams of salt per liter of boiled water). If you regularly change the brine, you can significantly extend the life of the product.
If you bought young cheese, the taste of which you are not entirely satisfied with, this can be corrected. To achieve a softer, creamier taste, soak the cheese in milk for a few days. To give the cheese a more piquant salty taste, dilute 400 grams of salt in a liter of boiled water and pour the resulting brine over it for a day. Check the taste and either leave it for a few more days, or change the brine to a softer one, diluted in the proportion of 200 grams of salt per liter of boiled water. You should store cheese previously soaked in milk in the same brine.
Blue cheeses Camembert, Roquefort, Dor Blue, Gorgonzola, Brie - must be wrapped tightly, otherwise mold may spread to neighboring products. A tightly sealed container will also help us. You can put a paper napkin in it, but so that it does not come into contact with the cheese. These cheeses can be stored in the refrigerator for 15 days from the date of opening the package.
What to do with spoiled cheese
If mold appears on hard cheese, it can be cut off. The remaining piece is suitable for eating. If the cheese is dry, it needs to be placed in a container with milk for several hours. Such spoiled cheese is best used for food after heat treatment, for example, to bake vegetables or meat, make hot sandwiches,
Factory packaging allows this cheese to be stored for about two months. It can only be stored in bulk for a month. The smoked version of the braid retains its properties for 3 months. It is recommended to store Chechil in the refrigerator. Adygei, like Suluguni, is best stored in glass containers in cold conditions (at temperatures from +2 to +6 ºС); freezing is contraindicated for it, as is long stay at room temperature. It can stay in the refrigerator for a couple of weeks, but its beneficial properties will disappear within a few days. In a vacuum, Adyghe cheese will be able to live longer - about a month. Smoked Adyghe cheese has a much longer shelf life. Provided that the manufacturing technology is followed, “exemplary” smoked cheese does not lose its qualities for up to two years.
Shelf life and storage of sliced Russian cheese in the refrigerator
In order for hard cheese to last longer, the following conditions are needed:
- high air humidity - about 90%, so it is better to store it in plastic film rather than paper;
- the air temperature should be from 3 to 10 degrees, cheese does not like extreme cold;
- The storage area should be well ventilated; the proximity of strong-smelling products is undesirable.
Sometimes it is recommended to preserve hard cheese longer by placing a piece of refined sugar or a few pasta in the package next to it. Semi-hard cheese has a slightly shorter shelf life. It is better suited for sandwiches than for preparing hot dishes.
Therefore, it is important to take into account, for example, the shelf life of Lambert cheese, a very popular variety. Storing soft cheeses This product is best preserved in its original packaging.
You can also place it in a sealable container, such as an enamel pan.
Rospotrebnadzor: sliced cheese should be sold within no more than 12 hours
Such a product can only be stored in the freezer for six months, after which it will dry out. back to contents How to determine delay? Is it possible to determine that the shelf life has expired? When a product sits on a shelf, unscrupulous sellers try to disguise the expired product. If you have any suspicions, it would be a good idea to carefully examine both the packaging and the product itself:
- There should be only one label on the package with the expiration date.
If there are several of them, and they are glued one on top of the other, then you have an expired product; - carefully examine the cheese: there should be no white coating or mold on it;
- You can press your finger on a piece of cheese.
Shelf life of different types of cheese and storage features
If you want to find out how to solve your particular problem, please contact the online consultant form on the right or call the free consultation numbers: You can learn about liability for the lack of a book of complaints and suggestions under the consumer protection law from our article. to contents Legislation and GOST In the Russian Federation, GOST was developed for cheese products and cheeses. Its principles were established by the Federal Law in 2002, and it was put into effect by an order of the Federal Agency for Technical Regulation and Metrology in 2006.
GOST must ensure the safety of cheeses. Its sections provide a classification of cheeses, indicate requirements for quality, labeling, safety, transportation and storage of the product.
Shelf life of various types of cheese according to GOST
Processed cheeses can be stored at temperatures from 0 to + 4 for three months.
- Pasty processed cheeses can be stored for up to 30 days.
- Sausage (processed) cheeses in a paraffin casing are stored for 2 months, in a polymer film - 4 months.
- Homemade (homemade) cheese is stored for only a few days.
- Chechil cheese (“pigtail”) is stored for about two months, the smoked version – about three months.
- Curd cheeses in polymer containers can last up to three months; opening the shell will reduce this period to three days. Solid and semi-solid (packaged) are stored for 15 days at a temperature from +2 to +8 and at a humidity of 90%, but there are exceptions:
- Maasdam, Russian, Gouda, Lambert – up to 120 days;
- Parmesan – up to 6 months;
- Dutch – up to 120 days.
The paraffin coating preserves hard cheeses for up to a month longer than the polymer coating.
Shelf life of cheese
Cheese is one of the most common and beloved food products by many housewives. It is used as food on its own or as part of a wide variety of dishes.
And some housewives do not think about the fact that this fermented milk product requires special storage conditions. After all, if you do not take into account the expiration date of cheese, this will not only spoil its taste, but can also lead to poisoning.
Important
To avoid this, you need to understand how to properly store this product, how long it can remain fresh and whether it is possible to increase the period of its safe use. Types of cheeses This product is made from milk. Moreover, cow’s milk, as well as sheep’s or goat’s, can be used for this.
What do you need to know about the shelf life and storage of different types of cheese?
Many stores violate SanPiN and indicate the deadlines incorrectly, thereby breaking the law. Read more about the deadlines inside. During the raids, I began to notice that in stores they indicate that cut cheese and packaged cheese have a shelf life of 1-6 months.
Which is not right. According to SanPiN, the shelf life of packaged cheese is no more than 12 hours. If the cheese is not in its original packaging. As soon as it is cut off from the head, the timing changes.
From SanPiN: According to clause 8.12 SP 2.3.6.1066-01 “Sanitary and epidemiological requirements for trade organizations and the circulation of food raw materials and food products in them.” Sales of products from opened consumer packages are carried out within one business day, but no more than 12 hours from the moment the package is opened, subject to storage conditions (temperature, humidity) and by virtue of paragraph.
About the shelf life of packaged cheese
Brine cheeses, however, like all others, are best purchased in such quantities that they can be consumed within 1-2 days, and it is preferable to store them in their usual humid environment - whey, brine or in sealed industrial packaging, preferably in a dark shelter at t no higher than +6 ºС. Cheeses do not last long in whey, but in salt solution – up to several months.
Processed Processed cheeses are no less in demand among consumers. The new dairy regulation defines them as a dairy product produced by “thermo-mechanical processing of one or more types of cheese and/or cottage cheese.”
These are cheeses such as Adyghe, mascarpone, ricotta, mozzarella and others.
- Brine varieties are ripened and stored in brine. They can have different densities, but are usually very salty.
The most famous pickled cheeses are feta cheese, suluguni, and chechil.
- Processed ones contain, in addition to cottage cheese and butter, various other components. This can be cream, vegetable fats, flavorings.
To give this cheese a soft consistency, special melting salts are used. There are a lot of processed cheeses, for example: “Druzhba”, “Yantar”, “Viola”, “Hochland” and others.
What determines the shelf life of cheese? This dairy product has special storage conditions. They largely depend on the type of cheese. But there are other factors that allow you to keep it fresh and not eat moldy or spoiled product.
Before buying it in a store, you need to know the characteristics of this type of cheese. It is undesirable to eat a product whose shelf life is coming to an end.
To preserve cheese at home, it is very important to observe certain conditions of temperature, humidity and other parameters. Low temperatures are detrimental to this product. After all, cheese is “living”.
Attention
And at high temperatures it can deteriorate. High humidity leads to mold, and low humidity causes it to dry out. The shelf life of packaged cheese is especially short: if it is cut into pieces, it is edible for no more than 3 days.
Basic conditions for storing cheese You should not make large stocks of this product. After all, the shelf life of cheese even in undamaged packaging is 2 months, and a cut piece can be stored for even less time. It is worth knowing that different varieties need to be placed separately.
Shelf life of sliced cheese 2018
The list of such goods (works) is approved by the Government of the Russian Federation.
- The service life of a product (work) can be calculated in units of time, as well as other units of measurement (kilometers, meters and other units of measurement based on the functional purpose of the product (result of work)). (as amended by Federal Law dated December 17, 1999 N 212-FZ)
- For food products, perfumery and cosmetic products, medicines, household chemicals and other similar goods (work), the manufacturer (performer) is obliged to set an expiration date - the period after which the product (work) is considered unsuitable for its intended use.
How to store it correctly? But such conditions are impossible in city apartments, and therefore the cheese can get too cold, overheat, dry out or “suffocate”:
- To prevent packaged cheese from drying out, it is best to keep it wrapped in a damp cloth or cling film. You can place it on a wooden board and cover with a lid.
- When storing in the refrigerator, you need to choose the bottom shelf or even the shelf for fruit (usually it is the lowest), the temperature there is maintained from about +4 to +8 degrees.
A lower temperature will simply ruin the taste of the cheese. - Only dry cheeses can withstand high temperatures. Cheeses with a high percentage of humidity will spoil very quickly.
- Cheese is a ready-to-eat product, but the ripening process continues all the time, so there is no need to store the product in an airtight container.
Among the variety of dairy products, cheese occupies a special place. Its role in cooking is enormous - it is an ingredient in many dishes: casseroles, appetizers, salads, soups and others. But it still often happens that you have to throw away a piece that is lying around, which has already become moldy.
Often it is ignorance of storage rules that leads to the fact that the product begins to dry out, loses its attractive appearance, taste and aroma, and ultimately becomes simply unusable. Since cheese is a living product that is constantly developing, ignorance of storage rules can cause an acceleration of its ripening process.
As you know, everyone has different tastes, and this also applies to cheeses. But lovers of this or that type of cheese are united by the same question: how long to preserve the cheese so that it does not spoil.
How long can you keep cheese without mold?
It's no secret that cheese is made from milk, and not always cow's milk. Goat's and even sheep's milk can be used. This fact, as well as the manufacturing methods, determines the following types of cheese:
Hard – cheeses with a dense structure. Their lifespan under pressure is about 6 months. There are no large holes in hard cheeses; usually they are small and unnoticeable. These are Parmesan and Edam cheeses;
Semi-hard – cheeses that combine soft consistency and dense structure. They can have holes of various sizes. An example of cheese is “Maasdam”;
Soft – cheeses that do not require additional processing during production. They do not have a covering shell and a characteristic taste for the entire variety. Each soft cheese can be easily distinguished by its aftertaste, for example, mushroom or creamy. The most striking representative of this species is “Mascarpone”;
Brine cheeses are cheeses that can fully ripen only if there is a brine solution. A well-known example is Suluguni cheese;
Processed cheeses are cheeses that, in addition to butter and cottage cheese, also contain condensed milk, cream or other products. To ensure the cheese is fully cooked, melting salts are added before finishing the processing;
Cheeses with mold - for their creation there is a special technology that allows the production of food-grade edible mold. This mold is absolutely harmless to the human body, it can be of various colors: blue, green, red.
Each type of cheese can have, in addition to a different consistency and taste, a different shelf life. It is necessary to carefully approach the question of how to preserve cheese, so as not to inadvertently eat a missing or moldy product. Naturally, any cheese should be stored in a damp, cool place, that is, in the refrigerator. Cling film or parchment in which the product must be stored will ideally protect the cheese from drying out and spoilage.
The best storage temperature for hard and soft cheeses is 10°C, so the place under the freezer is not suitable for them. It is better to place such cheeses away from the icy cold, for example, on a shelf in the refrigerator door.
How to preserve cheese: rules for storing hard and soft varieties
Compared to other types of cheeses, hard cheeses retain both their good appearance and taste much longer when stored in the refrigerator. However, its shelf life is also limited to 10 days, so you should not make large stocks of such a product in advance. You need to regularly check its crust for the appearance of mold spots. The best conditions in which hard cheese will last the maximum number of days are:
Well ventilated place;
Air temperature from 3 to 10 °C;
Air humidity 90%.
To avoid the premature appearance of mold, you can put an ordinary cube of refined sugar in the packaging of the cheese. It is better to store hard cheese in plastic wrap or parchment, but not in ordinary paper, in which it will simply become covered with a dry crust.
Cheese and constant shifting from shelf to shelf do not have the best effect on the condition of such cheese; it is all due to the difference in temperature conditions.
Before slicing the cheese and serving it, you need to prepare it 1 hour in advance, first removing the dairy product from the refrigerator. This way it will be able to remove all the unpleasant odors it previously absorbed from the refrigerator. In the case of leftover sliced cheese, the best thing to do is simply try to eat it. Because in the refrigerator the inevitable fate of being covered with a dry crust awaits it and a further trip to the trash can.
Soft varieties of cheese are not afraid of even sub-zero temperatures, but in such conditions their shelf life is significantly reduced to 3 days. The packaging contributes to the shelf life; it also protects the cheese from chapping and the formation of a dry crust. The ideal way to store soft cheese is to place it in a small enamel pan, but sealed packaging from the factory will also work.
If there are several types of cheeses, they must be stored separately. This is very important, since each cheese has its own unique taste, aroma and ingredients. Mixing varieties can spoil even the freshest produce.
Sometimes certain types of cheese make rare appearances in people's refrigerators, such as for holidays or special occasions. It is impossible to determine by eye the optimal conditions for long-term storage. In this case, manufacturers will come to the rescue, indicating on the packaging both the appropriate temperature and the shelf life of the product.
How to keep cheese in the refrigerator longer: other varieties
At home, you should try to store cheese that is intentionally produced with mold in commercially available sealed packaging. The more it covers such cheese, the better for the rest of the products. This way, mold, even though it is food-grade, will not be able to spread to other products and cause not the best emotions. Properly storing blue cheese should be either in a glass or plastic container with a tight-fitting lid, or in cling film that does not allow air to pass through.
Brine cheeses received this name because of the way they were stored. The dairy product should be kept in a weak solution of table salt. The cheese will be stored longer if you place it in a glass jar or enamel pan.
Processed or homemade cheese is best stored on the bottom shelf of the refrigerator, like many other types. Storage in a plastic bag should be avoided; only glass containers will make the shelf life as long as possible. Homemade cheese, which was prepared with one’s own hands, has a shorter shelf life than a factory-made product. Therefore, you need to eat it as quickly as possible, within 2-3 days.
How long to preserve cheese: timing control
The maximum period that can be allotted for storing a particular type of cheese always depends on storage conditions, temperature in particular. If the air temperature drops by 3 °C, dairy products may spoil. This does not apply only to homemade cottage cheese, which is not afraid of even freezing, and soft cheeses, which are designed for quick use. With frequent changes in temperature and humidity levels, there is a high probability of spoilage of the dairy product. To maximize the shelf life, you need to carefully monitor these indicators and the availability of packaging for the cheese. It should not lie on the refrigerator shelf without packaging.
If the household does not have enamel containers for storing cheese, you can use an ordinary glass jar with a lid as a vacuum container.
If all necessary conditions are maintained, hard cheeses can be stored for 10 days in the refrigerator, while all others, that is, soft, processed, pickled, and moldy, have a shelf life of no more than 3 days. There are some exceptions in the form of, for example, Brie, Camembert, Roquefort cheeses, which can last in the refrigerator for 7 days if they are allowed to breathe every 2-3 days.
Useful tips on how to keep cheese longer in the refrigerator
Cheese can be stored in the refrigerator for as long as possible if:
Provide it with sealed packaging or vacuum container;
Keep the brine variety in a jar with milk or saline solution;
Place the sugar cube in the pan or package where the cheese is, and periodically replace it with a new one. This will remove excess moisture;
Store it in one piece, bought in a store, and do not cut it into many small pieces, as they will weather faster and their edges will become dry;
Do not use paper for storage, but replace it with foil or a special cheese pan for large volumes of cheese;
Do not contribute to constant temperature changes and store cheese on the side shelf of the door or the bottom shelf of the refrigerator;
Store each type of cheese separately from each other;
Place the cottage cheese in a glass or plastic container, close the lid tightly and place in the freezer.
If for some reason it is impossible to use a refrigerator to store cheese, then you can extend this period without it. You just need to wrap the piece in a cloth soaked in salt water and hide it away from the sun. Hard cheeses will retain their properties for 7 days, the rest will last 2 days without compromising quality.
In fact, you don’t need to be a cheese expert or know a lot of tricks to maintain the freshness of a dairy product for a long time. The main rule is not to eat cheese whose expiration date indicated on the package has long passed.