Kamil Perry
The Sanitary Cheese Preserver is a thick glass chamber with portions raised at the bottom to keep the cheese from spoiling. The cheese is kept above a mixture of vinegar, salt, and water, which is believed to help preserve it. The lid is also made of glass and has a rim that sits loosely on the cheese chamber. The lid needs to be removed daily to let the cheese breathe and prevent it from absorbing the vinegar. The preserver was manufactured in three sizes: 1-1/2 lb., 3 lb. (home sizes), and 30 lb. (commercial size). It was introduced in the early 1940s and was on the market for about 25 years.
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What You'll Learn
Place the cheese on raised ridges in the bottom of the preserver
When using a sanitary cheese preserver, it is important to place the cheese on the raised ridges at the bottom of the preserver. This specific design feature ensures that the cheese is kept out of the mixture of vinegar, salt, and water, which is believed to help preserve the cheese. The ridges act as a barrier, allowing the cheese to remain untouched by the preserving solution.
The sanitary cheese preserver is typically made of thick glass and features a glass lid that fits loosely on top of the cheese chamber. By placing the cheese on the raised ridges, you can be sure that the cheese will not be submerged in the preserving liquid. This placement is crucial to the preservation process and helps maintain the freshness of the cheese.
It is recommended to remove the lid daily to expose the cheese to fresh air and prevent it from absorbing the vinegar. This step is essential as it allows the cheese to breathe and ensures that the vinegar odour does not permeate the cheese. Exposing the cheese to air also helps prevent the growth of mould, which was a common issue with the preservers, especially when used with mild, new cheese with a higher moisture content.
When placing the cheese on the raised ridges, it is important to handle the cheese with care to avoid any contamination. Clean hands or sterile gloves should be used to place the cheese, ensuring that no foreign particles are introduced into the preserver. This careful handling will help extend the shelf life of the cheese and maintain its quality.
In summary, placing the cheese on the raised ridges in the bottom of the sanitary cheese preserver is a crucial step in the preservation process. By keeping the cheese above the preserving solution, you can maintain its freshness and avoid any unwanted flavours or moisture. Remember to handle the cheese with care and follow the recommended storage practices, such as keeping the preserver in a cool place or refrigerator, to ensure optimal cheese preservation.
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Add a mixture of vinegar, salt and water below the ridges
Sanitary cheese preservers are thick glass chambers with raised ridges at the bottom. The ridges hold the cheese above a mixture of vinegar, salt, and water, which is believed to help preserve the cheese. The lid is also made of glass and has a rim that sits loosely on the cheese chamber.
To use a sanitary cheese preserver, first, prepare a mixture of one-third pint of vinegar and one tablespoon of salt in a container. Then, slightly dilute the mixture with water. Afterward, pour the mixture into the cheese preserver below the ridges. Finally, place the cheese on the ridges, ensuring that it stays above the mixture.
It is important to note that the sanitary cheese preserver should be stored in a cool place, such as a refrigerator or a cool basement. Removing the lid daily and exposing the contents to air can help prevent the cheese from absorbing too much vinegar and acquiring an off flavor.
Some factors that may affect the preservation of cheese include the type of vinegar used, the moisture content of the cheese, and the presence of other ingredients in processed cheese. For example, white vinegar is preferred over apple cider vinegar, and mild new cheese with higher moisture content may mold more quickly. Additionally, the lid of the preserver can collect moisture in the refrigerator, which may drip onto the cheese and affect its taste.
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Remove the lid daily to let the cheese breathe
The sanitary cheese preserver is a thick glass chamber with portions raised at the bottom to hold cheese out of the mixture of vinegar, salt, and water, which was believed to help preserve the cheese. The lid is also made of glass and has a rim that sits loosely on the cheese chamber.
The sanitary cheese preserver was manufactured in three sizes: 1-1/2 lb., 3 lb. (home sizes), and 30 lb. (commercial size). The home-sized models came in round and square shapes. The square-shaped preserver was introduced around 1940. The original cheese preservers were made by the U.S. Glass Company from 1928 until around 1939, after which The Cambridge Glass Co. of Cambridge, Ohio, took over production from about 1940 to 1953.
To use the sanitary cheese preserver effectively, it is important to remove the lid daily to let the cheese breathe. This practice addresses a common complaint about the preserver: that the lid collects moisture when stored in the refrigerator, dripping onto the cheese and affecting its flavour. Removing the lid daily allows the cheese to receive fresh air and prevents the absorption of vinegar, which can alter the taste.
Additionally, when removing the lid, ensure that you follow the directions embossed on the lid itself: "Sanitary Cheese Preserver Remove Lid Daily Place One Third Pint Vinegar And One Tablespoon Full Salt In Bottom Lightly Dilute With Water". This mixture is believed to help preserve the cheese and prevent spoilage.
By following these instructions and removing the lid daily, you can effectively use the sanitary cheese preserver to maintain the freshness and quality of your cheese.
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Store the preserver in a cool place, like a refrigerator or basement
When storing cheese, it is important to keep the sanitary cheese preserver in a cool place. This could be a refrigerator or a basement, as long as the temperature is cool. By storing the preserver in a cool place, you can help maintain the freshness of the cheese and extend its shelf life.
The Cambridge Glass Company, in their records from the early 1940s, mentions keeping the Sanitary Cheese Preserver in a cool place, specifically recommending refrigerator storage. This advice is echoed by Mrs. A. W. Booth, a customer, who suggests that keeping the preserver in the refrigerator will help maintain the freshness of the cheese.
Additionally, the Tanner Sanitary Food Preserver, manufactured by Carl Tanner & Company of Alliance, Ohio, offered a similar solution for cheese preservation. This product was available in different sizes and was designed to keep cheese fresh until the last bite.
When using a sanitary cheese preserver, it is essential to follow the directions provided. For example, the lid of the preserver may instruct you to place one-third pint of vinegar and one tablespoon of salt in the bottom, slightly diluted with water. Regularly removing the lid, as instructed, also ensures that the cheese receives plenty of air and does not absorb the vinegar.
By storing the sanitary cheese preserver in a cool place like a refrigerator or basement, you can effectively maintain the quality and freshness of your cheese. This traditional method of cheese preservation has been practiced for decades and continues to be a reliable solution for cheese lovers and enthusiasts.
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Avoid using processed cheese due to its non-milk ingredients
When using a sanitary cheese preserver, it is important to note that not all types of cheese are suitable for preservation. Processed cheese, in particular, is not ideal for use with a sanitary cheese preserver due to its non-milk ingredients.
Processed cheese typically contains only about 50% real cheese, with the remaining ingredients being non-cheese additives. These additives can include salt, food dyes, preservatives, extra dairy, emulsifiers, and other artificial ingredients. The purpose of these additives is to make the cheese creamier, more consistent in flavor, and more craveable. They also increase the shelf life of the product, allowing it to sit at room temperature indefinitely without needing refrigeration.
However, these non-milk ingredients can significantly alter the flavor and texture of the cheese, making it less desirable for those seeking a more natural cheese-preserving experience. Additionally, the preservatives used in processed cheese may affect the effectiveness of the sanitary cheese preserver, as it is designed to maintain the freshness of cheese without the need for additional preservatives.
Therefore, when using a sanitary cheese preserver, it is recommended to avoid using processed cheese due to its non-milk ingredients and their potential impact on the taste, texture, and preservation of the cheese. Instead, opt for natural, unprocessed cheeses to ensure the best results and maintain the integrity of the cheese during preservation.
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Frequently asked questions
Place one-third pint of vinegar and one tablespoon of salt in the bottom of the preserver, diluting it with a small amount of water. The cheese sits on raised ridges at the bottom of the preserver, with the vinegar and salt solution just below it. The lid should be removed daily to allow the cheese to receive fresh air.
White vinegar is preferred over apple cider vinegar.
Sanitary cheese preservers should be kept in a cool place, such as a refrigerator, cool basement, pantry, or kitchen.
