COOKING TIP: Cold Storage of Cheese

I wanted to write a "Cooking Tip” blog post giving information to my readers about how long you can store opened packages of cheese in the refrigerator. When I started to research this topic, I found the following information. 

There are 900 - 1000 varieties of cheese produced around the world with the largest producing regions being Europe (56.7%), United States (30.1%), Asia (6.4%), Africa (4%), and Oceania (2%). The top 16 cheese consuming countries listed in the World Atlas are Denmark, Iceland, Finland, France, Cyprus, Germany, Switzerland, The Netherlands, Italy, Austria, Sweden, Estonia, Latvia, Norway, Israel, and the US. The 2019 Ranker Community, who surveyed thousands of cheese lovers, ranked their cheese preferences from 1 to 138. The Top 10 were sharp Cheddar, Mozzarella, Gouda, Parmesan Reggiano, Feta, Swiss, Provolone, Monterey Jack, Brie, and mild Cheddar. I, who really likes cheese, had eaten or had at least recognized the names of maybe 30 of the next 11-138 listings but had never even heard of the rest.

Because of what I have written above, comprehensive coverage of how to present storage times in the refrigerator for all cheeses available in the world or even only those in the Ranker Community list would almost require me to write an Encyclopedia.

Therefore, with that as Prelude, the following storage information relates to how long one can store in the refrigerator, at least to me. only some of the most popular and familiar cheeses,

For all the following storage time recommendations, the assumption is that the cheeses have been wrapped appropriately after being removed from their original wrapper and kept properly stored in the refrigerator; preferably in the drawer closest to the bottom of the refrigerator which is most consistent in temperature and humidity. Various signs of spoilage are mold, dryness, changes in texture, or“ off” or “yeasty” smell.

    CHEESE                                             STORAGE TIME/WEEKS

AMERICAN*                                                 almost forever

CREAM CHEESE                                                  2- 4

BLUE                                                                      2 - 3

BRIE                                                                       2 - 3

CHEDDAR                                                              6 - 8

FETA (in brine)                                                        3 - 4

GOUDA                                                                   4 - 9

GRUYERE                                                              6 - 8

MONTEREY JACK                                                  3 - 4

MOZZARELLA (fresh)                                             7 - 10 (days)

MOZZARELLA (loaf)                                                3 – 4

MUENSTER                                                             2 - 3

PROVOLONE                                                           2 - 3

PARMESAN                                                          up to 12

SWISS (slices)                                                          3 - 4

*American is a “processed” cheese where other ingredients are added to alter texture and flavor. These added agents significantly increase the refrigerator storage time of this product.

FREEZING: Many cheeses can successfully be frozen, e.g. Camembert, Cheddar, Edam, Mozzarella, Muenster, Parmesan, Port Salut, Provolone, Romano, Brie, etc. will all retain flavor with a freezing time of six months or less but might become crumbly when thawed.**  Semi-soft cheeses, such as Camembert and Brie which ripen over time, should be frozen when the degree of ripeness you prefer is reached. Soft cheeses: Cream, Cottage and Ricotta, can be frozen but, because of their moisture content may separate or become grainy.

**To thaw, place package in refrigerator for 24 - 48 hours and use cheese in cooking or to eat within in 3 -4 days.

 

FOOD HISTORY: SPAM

Everyone has heard about but, really, what is Spam? Spam is canned precooked lunchmeat containing pork shoulder with ham added, developed by the Hormel Co. In 1891, George Hormel formed a retail meat market and pork business in Austen, Minnesota. Over the years, Hormel always tried to improve his production and develop new products. In 1916, they started selling dry sausages, a product that became popular, especially with ethnic communities. Later, in 1921, after many years of research and development, Hormel introduced “Hormel Flavor – Sealed Ham”. The world’s first canned ham. When hams were cut the company was left with thousands of pounds of pork shoulder. What to do with this surplus? Jay Hormel, the son of founder Charles, came up with the idea of using the pork shoulders for a new, spiced meat type product. Since “spiced ham” was not a particularly inspiring name for the new product, a naming contest was held. The contest was won by Kenneth Daigneau, a brother of one of Hormel’s executives, who using a blending of the words, “spice” and “ham”, came up with the word “SPAM” for the name of the new product, He was given $100 as a prize for the name. Spam was launched in 1937. Although housewives of the1930’s liked the idea of unrefrigerated and shelf-stable meat, Spam did not become global, until World War II when the US purchased a variety of canned meats for the troops. Spam was the preferred brand and was served to both American and allied soldiers overseas – about one million pounds. It became a staple in England and Asian – Pacific countries where rationing was in effect and where there was the presence of American troops who ate it. The fact that it could be kept on the shelf for several weeks and survive tropical heat made it a menu staple. In Hawaii, it became a main source of protein when deep- sea fishing was restricted because. that industry was run mainly by Japanese – Americans, whose patriotism was questioned. After the war, the love of Spam remained and is one of Hawaii’s “national” dishes even being included in sushi. Since Spam was introduced in 1937, more than eight billion cans have been sold by Hormel and is available in 44 countries. SPAM ON YOUR PLATE IS MUCH BETTER THAN SPAM IN YOUR EMAIL!!!