I have never made cheese, but have gotten this information from my Granny and saved it, thinking that someday I might need it.
There are many varieties of cheese, depending up the type of milk used, the method of making curds, the methods of ripening and the seasonings used.
Whether a cheese is designated as soft or hard is determined to a large extent by the amount of water it contains. Soft cheese contains approximately 50 to 75 percent water. Hard cheese usually 25-30 percent.
Most cheese stores well. How long it will keep depends on the kind of cheese and how it is wrapped. All hard cheeses should be stored tightly wrapped. Cottage cheese or soft cheese should be used within two or three day. They will last approximately one to two weeks, in the refrigerator. Precessed cheeses will store from three to six months in the refrigerator. Properly wrapped hard cheese will keep for several years t refrigerator temperatures. They should be wrapped tightly to protect them fro the air and fro drying out.
Blocks or horns of hard cheese that are dipped in paraffin wax and stored in a cool (below 70 degrees) place will keep for several months. Five pound bricks of cheese may be stored by wrapping in vinegar cloths. They will not mold and will not need to be re wrapped for six to eight months. Any mold that forms on the surface of hard cheese can be trimmed off before using. If cheese has dried and become hard, it may be grated, stored in a tightly covered container, and used in cooking.
There are many varieties of cheese, depending up the type of milk used, the method of making curds, the methods of ripening and the seasonings used.
Whether a cheese is designated as soft or hard is determined to a large extent by the amount of water it contains. Soft cheese contains approximately 50 to 75 percent water. Hard cheese usually 25-30 percent.
Most cheese stores well. How long it will keep depends on the kind of cheese and how it is wrapped. All hard cheeses should be stored tightly wrapped. Cottage cheese or soft cheese should be used within two or three day. They will last approximately one to two weeks, in the refrigerator. Precessed cheeses will store from three to six months in the refrigerator. Properly wrapped hard cheese will keep for several years t refrigerator temperatures. They should be wrapped tightly to protect them fro the air and fro drying out.
Blocks or horns of hard cheese that are dipped in paraffin wax and stored in a cool (below 70 degrees) place will keep for several months. Five pound bricks of cheese may be stored by wrapping in vinegar cloths. They will not mold and will not need to be re wrapped for six to eight months. Any mold that forms on the surface of hard cheese can be trimmed off before using. If cheese has dried and become hard, it may be grated, stored in a tightly covered container, and used in cooking.
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