It is simply impossible to imagine that cheese can be frozen. However, this is the only way to save the product at the end of its shelf life.
We will tell you how experienced housewives do it, for whom cheese is stored for a long time and remains fresh all this time.
The main condition for storing a fermented milk product is proper air exchange, without which the aroma and taste of the cheese is lost, and mold appears instead. Therefore, the product is stored in parchment, each variety separately, in special "freshness" containers, not on the doors and taking into account the varietal characteristics.
Hard cheese
The main thing here is to maintain the temperature and humidity. It is perfectly preserved in parchment or cling film, and you can also add a piece of sugar to prevent mold. But it is worth remembering that hard cheeses are stored in the refrigerator for no longer than 10 days.
Parmesan
Requires appropriate conditions. If the factory packaging is damaged, then again we return to parchment paper or take foil. If all the rules are followed, the cheese will last up to six months.
Soft cheese
These varieties are characterized by a high moisture content, which causes the product to spoil quickly. It is better to store in the original packaging or in tightly closed containers.
Processed cheese
There is no better packaging than foil. It is important that the cheese does not get wet, which will lead to mold formation.
Brine cheese
These are suluguni, feta cheese, etc. They should only be stored with brine or whey.
