Andy Montoya
While cheese is a delicious treat, it can be tricky to work with due to its propensity to develop mould. Exposure to air and bacteria are the two main factors that cause cheese to spoil. To prevent mould, it is essential to minimise air exposure by tightly wrapping cheese in an airtight material, such as plastic wrap or wax. Additionally, avoiding direct contact with cheese by using gloves or a barrier can reduce the transfer of bacteria. When melting cheese, it is important to choose a suitable variety, as high-moisture cheeses may separate and stick to moulds. Low-moisture cheeses, such as cheddar or provolone, are better suited for melting and moulding.
| Characteristics | Values |
|---|---|
| Type of cheese | Low-moisture cheeses such as Parmesan, cheddar, provolone, and Gruyere |
| Wrapping | Use wax or parchment paper, then loosely cover with plastic wrap or place in a resealable plastic bag with some air inside |
| Gloves | Avoid direct contact with cheese by using gloves |
| Corn starch | Add a little corn starch to shredded cheese |
Explore related products
What You'll Learn
Choose low-moisture cheeses
When melting cheese, it is important to choose low-moisture cheeses to prevent the cheese from sticking to the mould. Low-moisture cheeses are ideal for melting as they release little to no water during cooking, which prevents sogginess. This means that your melted cheese is less likely to separate into its components and stick to the mould.
Low-moisture cheeses are those that have been given more time to age and sour, which affects their taste, texture, shelf life, and cooking behaviour. They are typically found in the dairy case, sold in whole blocks, pre-shredded bags, or as string cheese. Examples of low-moisture cheeses include cheddar, parmesan, provolone, low-moisture mozzarella, Gruyere, and Swiss cheese.
Aged cheeses are a good option for low-moisture cheese as they have had more time for the water to dry out. The longer ageing process also means that aged cheeses have a lower pH, which can make them more resistant to melting. However, it is important to note that the fat content in the cheese can also determine how runny it becomes when melted.
To further prevent cheese from sticking to your mould, you can try using gloves or a barrier between your hands and the cheese to reduce the introduction of bacteria. Additionally, tightly wrap the cheese in an airtight material, such as plastic wrap, to minimise exposure to air and slow down the growth of mould.
By choosing low-moisture cheeses and following these storage and handling tips, you can help prevent melted cheese from sticking to your mould and achieve the desired results in your culinary creations.
Melting Cheese for Nachos: The Perfect Colby Jack Method
You may want to see also
Use wax or parchment paper
Wax paper or parchment paper are among the best materials for storing cheese. They are preferred over plastic wrap or zip-top bags, which can cause cheese to dry out.
Cheese is a living organism with enzymes and bacteria that need air and moisture to survive. Wax paper and parchment paper allow cheese to breathe, creating the ideal microenvironment for cheese to be stored. This prevents the cheese from drying out and stops mold from growing.
To use wax paper or parchment paper for cheese storage, cut the cheese into smaller portions and wrap them individually. After wrapping the cheese in wax paper or parchment, it is recommended to then loosely wrap it in plastic or put it in a plastic bag to keep in moisture that won't accelerate mold growth.
Wax can also be used to coat cheese and prevent mold. To do this, melt wax and then dip your cheese in it, ensuring the wax isn't too hot, or you will melt your cheese.
Cheese Melting: Taste and Texture Science
You may want to see also
Avoid plastic wrap
Plastic wrap can be a useful tool to help prevent cheese from spoiling. However, cheese needs to breathe, so it's best not to use plastic wrap directly on the cheese. Instead, wrap the cheese in wax or parchment paper first, then use plastic wrap or a plastic bag to keep it airtight. This will help prevent the cheese from drying out and protect it from unwanted air exposure.
Specialty cheese storage bags or paper, like Formaticum cheese paper, can be used to store cheese. This type of paper is a two-ply material made of wax-coated paper and a thin porous polyethylene plastic, allowing the cheese to breathe while still protecting it from excessive moisture or air exposure. If you can't find or don't want to use cheese paper, you can use wax or parchment paper followed by a plastic bag.
For hard cheeses like Parmesan, it is recommended to wrap them tightly in paper and then loosely in plastic wrap. This will help protect the cheese from drying out while still allowing it to breathe. Semi-hard to semi-soft cheeses such as cheddar, gouda, Swiss, and fontina can be wrapped loosely in paper and then loosely in plastic wrap.
Soft cheeses like Brie, Camembert, and mozzarella require more humidity. Wrap the cheese in parchment paper and plastic, then place it in an airtight container inside the refrigerator to create a moist microenvironment. However, note that soft cheeses are more susceptible to mold, so be sure to check them regularly for any signs of spoilage.
In summary, while plastic wrap can be useful in preventing cheese from spoiling, it's important to avoid using it directly on the cheese. Instead, use wax or parchment paper first, followed by plastic wrap or a plastic bag, to ensure the cheese stays fresh and flavorful.
Parmesan Cheese Melting Secrets in the Oven
You may want to see also
Explore related products
Store in the freezer
While freezing cheese is not recommended due to its negative impact on cheese texture, it can be an effective way to prevent melted cheese from sticking to mould. Here are some tips for storing cheese in the freezer:
Firstly, it is important to note that freezing cheese will alter its texture. Soft cheeses, such as mozzarella, feta, cream cheese, ricotta, Roquefort, gorgonzola, and cottage cheese, require some exposure to air to maintain their desired consistency. Freezing soft cheeses can make them too moist, affecting their texture and flavour. Therefore, freezing is not recommended for soft cheeses unless you plan to use them in cooked dishes where the cheese will be melted.
For hard cheeses like Parmesan, cheddar, and Gouda, freezing can be an option, especially if you intend to grate or crumble them. To freeze hard cheeses, wrap them tightly in plastic wrap to prevent air exposure. Then, place the wrapped cheese in a freezer-safe bag and store it in the freezer. When you are ready to use the cheese, thaw it in the refrigerator, as this will help maintain its texture and allow for easier slicing. Freezing hard cheeses can make them crumbly, so slicing may be difficult after thawing.
Another option for freezing cheese is to shred or grate it before storing it in the freezer. This method works well for hard cheeses that you plan to use in cooked dishes or as toppings. By shredding or grating the cheese beforehand, you can easily take out the desired amount from the freezer without having to worry about slicing hard, frozen cheese.
Additionally, you can extend the shelf life of cheese by inhibiting mould growth. One way to do this is by using vinegar. Moisten a paper towel lightly with vinegar and store it with the cheese in an airtight container. The natural acidity of vinegar helps slow down mould development without significantly altering the flavour of the cheese. However, be careful not to use too much vinegar, as it can affect the taste.
In summary, while freezing cheese may not be ideal for maintaining its original texture, it can be a useful method for preventing melted cheese from sticking to mould. By following the tips provided, such as wrapping hard cheeses tightly and freezing shredded or grated cheese, you can make the most of your frozen cheese and minimise texture changes.
Melting Vegan Cheese: The Ultimate Veggie Burger Upgrade
You may want to see also
Use gloves to handle cheese
When handling cheese, it's important to wear gloves to prevent the melted cheese from sticking to your hands and the mould. This is especially important when working with soft or sticky cheeses that are more difficult to handle without leaving traces of your touch.
Food-safe gloves, preferably those made of nitrile or latex, are ideal for this purpose. They create a barrier between your hands and the cheese, ensuring that the cheese doesn't come into direct contact with your skin. This is crucial because any residue, oil, or moisture on your hands can cause the cheese to stick. Gloves provide a smooth and relatively non-stick surface, making it easier to handle the cheese without leaving any fingerprints or unwanted marks.
Nitrile gloves, in particular, offer several advantages. They are strong and durable, reducing the risk of tears or punctures during the cheese-handling process. Additionally, they provide a comfortable fit and allow for a good range of motion, making it easier to manipulate the cheese as needed. Latex gloves are also a suitable alternative, offering a similar level of protection and dexterity.
It's important to choose gloves that are the correct size for your hands. Ill-fitting gloves can hinder your ability to handle the cheese effectively and may even cause the gloves to tear more easily. When donning the gloves, ensure that they are properly secured around your wrists to prevent any cheese from finding its way inside the gloves and coming into contact with your skin.
By wearing gloves, you not only prevent the cheese from sticking to your hands, but you also maintain the integrity and presentation of the cheese. This is especially important when creating cheese dishes or platters that require a neat and professional appearance. Remember to dispose of the gloves appropriately after use and wash your hands thoroughly to remove any cheese residue.
Crumbling Cheese: Melting Mystery Solved
You may want to see also
Frequently asked questions
Use low-moisture cheeses, such as Parmesan, cheddar, provolone, or low-moisture mozzarella. High-moisture cheeses will separate into their components and will not remix evenly when melted and refrigerated.
Cheese needs to breathe, so avoid using plastic wrap or airtight containers. Instead, use wax or parchment paper, then loosely cover it with plastic wrap or place it in a resealable plastic bag with some air inside.
Avoid direct contact with cheese by using gloves or ensuring that the packaging creates a barrier between the cheese and your hands. This helps to reduce the introduction of harmful bacteria.
Store cheese in a freezer bag in the freezer. Simply pull it out about 20 minutes before you need to use it. Alternatively, grate the entire block and freeze it.
Long-aged, hard cheeses such as Parmesan, pecorino, older cheddars, and aged gouda are least likely to get moldy. Cheeses that age for 18 months or longer are the least susceptible to mold.
