7 common cheese mistakes

IDK Dairy machinery – Cheese production

7 common cheese mistakes

Quality cheese is a great commodity, because it is a product that needs intensive work and this fact justifies, at times, its stingy price. Our company, IDK, can provide you with the best cheese production machinery. Like the great wines and beverages, the cheese owes its existence and heritage to dedicated, almost obsessive people who have been given to perfecting the art of cheese-making. So, before you think that the following mistakes are exaggerations, we challenge you to avoid them for a while and who knows you may taste the cheese that you prefer like never before.

1. Do not serve cheese directly from the refrigerator

All types of cheese should be served at room temperature. Firstly because we can better understand the flavors that are close to our body temperature. Second, when cheeses soften, their fat-soluble flavor ingredients have easier access to our flavor cups. And third, the aromas become more explosive at higher temperatures, which means we can smell and taste the cheese better. In other words, the colder our cheese, the less likely we are to distinguish its taste range and enjoy the texture created so persistently by its producer.

All we have to do is leave our cheeses, covered, for 30 minutes out of the fridge, when it comes to fresh cheeses, while for everything else we will need an hour. Yes, not 10 or 20 minutes, but as long as it takes to get to room temperature. Of course when we have huge pieces, like whole head, we may have to wait longer, but if we have thin slices it will definitely take less time.

2. Do not put cheese in the refrigerator without a wrapper or that has not been covered properly

So after we have enjoyed our cheese, at room temperature and we want to put it back in the fridge, we wrap it carefully without leaving any part of it exposed. A cheese without the right wrapper is very likely to dry out, become hard as a stone, a tasteless peel. It is also very likely to pick up odors from other foods we have in the fridge. This mistake is one of the most common cheese mistakes that people make.

3. Do not wrap cheese with plastic wrap

Cheese is alive, a food that breathes and without the necessary oxygen will suffocate. That’s one of the biggest cheese mistakes. So, the best thing to do is to wrap it in some porous material, such as wrapping paper, cheese paper or in a breathable plastic wrap designed specifically for cheese. Another way is to wrap it again in the paper that was put on us when we bought it and then wrap it loosely with plastic wrap so that it can breathe and retain its moisture.

4. Never put fresh mozzarella in the refrigerator

This tip is somewhat exaggerated, but it is still considered ass one of the most common cheese mistakes. If you have access to fresh mozzarella that has never been refrigerated and you plan to eat it in a day, then yes do not put it in storage. If you put fresh mozzarella in the maintenance of the refrigerator, you will find that within three hours, it will be much harder and less juicy than the one you would leave on your kitchen counter, for a similar period of time.

5. Do not freeze fresh cheese

In fact, we never freeze fresh, high-moisture cheeses.That’s the biggest of the cheese mistakes. For example, if we freeze fresh mozzarella, it will lose its texture, it will become like a dry rubber. This is because moisture is converted into small crystals which destroy the structure of the cheese proteins. However, hard cheeses like parmesan can be frozen without any problems. But before we get into this process, we must first wrap them in paper, then in foil and finally in a layer of foil.

6. We do not distort the pieces

There are specific rules for how we should cut our cheeses. For a start, we should not cut them into cubes or have them cut hours before – because that way we will have a larger exposed surface from where the moisture will escape. As the cheese matures, many changes occur. These taste changes have to do with the environment (area, humidity, washes, natural yeasts or bacteria, etc.), the raw materials (addition of ash or mold) that produced cheese.

One of the most beautiful things about cheese is that all of these factors create something that does not taste the same on the inside and on the edges. The center, on a cheese head, has a more concentrated or slightly different flavor, while its edges are softer. So when we cut the corner, instead of cutting our piece lengthwise, we lose the flavor range that starts from the center of the head to the tip.

7. We do not “abuse” brie

That’s the last of the cheese mistakes. We should never remove the peel from the brie. This particular cheese owes the buttery, creamy texture of its interior, to this skin. Brie cheeses have a vibrant crust, which breaks down the cheese’s fats and proteins, creating this highly creamy texture. Also, many times, the peel is just delicious.


Leave a Comment