Kamil Perry
Whether dry cheese is bad depends on the type of cheese and personal preference. Hard cheeses like cheddar, Swiss, Gouda, and Parmesan have lower moisture content and can sit out longer without spoiling. They can be grated over salads or side dishes, melted in the microwave, or blended into a powder. Soft cheeses like Brie, Camembert, and Queso Fresco have higher moisture content and are more perishable, so they should be discarded if left unrefrigerated for too long. However, dry soft cheese can sometimes be trimmed to reveal a softer interior or blended and used as a topping. The primary reason for dry cheese is the use of outdated milk, which has a higher acidity level, creating curds and a lower pH that contribute to dryness.
| Characteristics | Values |
|---|---|
| Reason for dryness | High acidity of milk, improper handling of curds, temperature at which curds are cooked, quality of ingredients, faulty equipment |
| Edibility | Cheese does not go bad in the traditional sense, but some types of cheese are more perishable than others |
| Recommendations | Trim the dry outsides, grate or blend, add butter or other fats, use in soups, sauces, salads, or dips |
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What You'll Learn
Why does cheese dry out?
Cheese drying out is a common problem, and there are several reasons why this happens. Firstly, it is important to consider the type of cheese. Soft cheeses like mozzarella, ricotta, and chèvre are much fresher than aged cheeses and can spoil quickly without preservatives. These cheeses should be kept sealed in their original containers, or removed from their brining solution and wrapped in plastic. Smaller chunks of soft cheese should be kept in the brining solution, as they dry out more easily.
The temperature at which curds are cooked also plays a role in the final texture of the cheese. A couple of degrees higher or lower can alter the profile of the cheese, and a few minutes over the cooking time can result in dryness. The quality of ingredients is also a factor, with older cultures, rennet, or additives influencing the cheesemaking process in unpredictable ways.
If you are making cheese at home, the milk used can be a reason for dryness. Older milk has higher acidity levels, which creates curds when it turns sour. Using fresh milk and reducing the amount of culture added can help resolve this issue. Rough handling of curds can also cause the fat globules to shatter within the solids, resulting in a more elastic texture that dries out faster. Soft cheeses need larger curds to retain moisture, and improper handling can lead to dry, crumbly cheese.
Cheese will also dry out when left in open air, especially in warmer rooms. Hard cheeses like Parmesan can be left out for longer periods, while softer cheeses are more vulnerable to drying out and contamination. To prevent cheese from drying out, it is recommended to use cheese bags or cheese paper for storage. These materials are porous, allowing the cheese to breathe while protecting it from air exposure. Wax or parchment paper can also be used, followed by a layer of plastic or aluminium foil to prevent the cheese from drying out.
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How to prevent cheese from drying out
While dried-out cheese can be used in various dishes, it is still frustrating to find your cheese scraps unusable. Here are some tips to prevent your cheese from drying out:
Use the Right Storage
The worst way to store cheese is in plastic wrap. Cheese needs to breathe, and if it is wrapped too tightly, it will end up smelling and tasting like plastic or ammonia. On the other hand, wrapping it too loosely will result in dried-out chunks. The best way to store cheese is to use cheese bags or cheese paper. This type of paper is porous, allowing the cheese to breathe while protecting it from air exposure. If you don't have cheese paper, you can use wax or parchment paper and then put it in a partially sealed plastic bag. The paper creates a barrier between the cheese and the plastic, while the plastic keeps the cheese from drying out. For pre-sliced cheese, you can wrap the slices in paper and put them back in the original unclosed bag. You can also use aluminum foil instead of plastic.
Use Butter
A simple way to prevent cheese from drying out is to spread a thin layer of butter over the cut side. The butter creates a protective layer that keeps air from oxidizing the cheese and also discourages mold growth. Margarine can also be used as it contains lubricating fat.
Handle Curds Carefully
If you are making your own cheese, the way you handle the curds can impact the final product. Rough handling can cause the fat globules to shatter within the solids, resulting in a more elastic texture that dries out faster. Soft cheese needs a large curd to retain moisture, while using methods for hard cheese varieties will result in a dry, unpleasant paste.
Control Acidity
The acidity of the milk and cultures used in cheesemaking can also affect the final product. Higher acidity causes the curds to shrink, resulting in less moisture in the cheese. Using fresh milk and reducing the amount of culture can help resolve this issue.
Control Temperature
The temperature at which you cook the curd can also impact the moisture level of the final product. Even a slight deviation from the ideal temperature can alter the profile of your cheese. Similarly, going over the cooking time can result in dryness.
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Is it safe to eat dried-out cheese?
It is generally safe to eat dried-out hard cheese, such as Cheddar, Swiss, Gouda, or Parmesan. However, soft cheeses with higher moisture content, such as Brie or Camembert, should be discarded if left out overnight or at room temperature for more than two hours, as recommended by the U.S. Department of Health.
Dried-out cheese can be revived by various methods, such as grating or melting it, blending it into a dip like Fromage fort, or adding it to recipes like soups or baked dishes. Some people also suggest slicing and eating dried-out cheese as a snack, but it may be difficult to bite into without first rehydrating or melting.
To prevent cheese from drying out, it should be stored properly in the refrigerator. The U.S. Dairy website recommends wrapping cheese tightly in wax or parchment paper, then placing it in a plastic bag or airtight container. This prevents the cheese from drying out while still allowing it to breathe.
Additionally, the moisture content of cheese can be affected by factors such as milk acidity, cooking temperature, and ingredient quality during the cheesemaking process. Soft cheeses, in particular, require specific methods to retain moisture, such as using a large curd during the cut and cook process.
In summary, dried-out hard cheese is generally safe to consume but may require rehydration or melting to improve texture and taste. Proper storage and an understanding of cheesemaking techniques can help prevent cheese from drying out.
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What to do with dried-out cheese
Dried-out cheese is safe to eat, and there are several ways to use it. Firstly, check the cheese for any signs of mould or an unpleasant smell. If there are no signs of spoilage, the cheese is safe to consume.
One option is to grate the cheese and add it to sauces, salads, or side dishes. You can also melt it in the microwave and use it as a topping. Another idea is to blend dried cheese into a powder and use it as a flavour enhancer. You can also cut the cheese into cubes and put them in a food processor to make a fine grated cheese.
If you have a large quantity of dried cheese, you can make a Fromage fort, a French dip that can be served with bread and crackers. You can also add butter, cream cheese, mayonnaise, mascarpone, crème Fraiche, sour cream, or Neufchatel to improve the texture and taste. Olives, artichoke hearts, roasted tomatoes, caramelized onions, and bacon bits can also be added to enhance the flavour.
Additionally, dried cheese can be used in cooking. For example, you can add it to soups, stocks, or bolognese sauces. You can also try braising the cheese with herbs such as rosemary and thyme, which will add flavour to the dish.
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How to revive dried-out cheese
While dried-out cheese might not be ideal for snacking on its own, it can still be used in a variety of ways. Here are some methods to revive and use dried-out cheese:
Grate or Shred It
Grating or shredding dried-out cheese is a simple way to incorporate it into other dishes. You can grate it over salads or side dishes to add extra flavour. You can also grate it into sauces or soups, such as broccoli cheddar or potato soup.
Bake or Cook with It
Dried-out cheese can be a great addition to various baked dishes. Try shredding the cheese and mixing it with butter, fat, salt, and breadcrumbs. Bake this mixture with a layer of mini potatoes on top for 30 to 40 minutes. Alternatively, you can add dried-out cheese chunks to a stew or bolognese sauce. The heat and moisture will help soften the cheese, and it will add flavour to your dish.
Make a Cheese Dip or Spread
You can revive dried-out cheese by creating a cheese dip or spread, such as Fromage Fort. Simply blend or process the cheese until it reaches a softer consistency, then mix it with other ingredients like cream cheese, mayonnaise, mascarpone, crème fraîche, sour cream, or Neufchâtel. You can also add various mix-ins like olives, artichoke hearts, roasted tomatoes, or caramelised onions. This dip can be served with bread, crackers, or vegetables.
Soak in Oil
Queso en aceite, or "cheese in oil," is a traditional Spanish method for preserving and softening dried-out cheese. Trim any rinds from the cheese, cut it into chunks or batons, and place them in a glass jar. Add your favourite extra-virgin olive oil and any desired aromatics like rosemary, chiles, or citrus zest. Seal the jar and store it in a cool, dark place for at least two weeks before enjoying the transformed cheese.
Remember, when dealing with dried-out cheese, use your best judgement. If there are signs of mould or an unpleasant odour, it's best to discard the cheese.
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Frequently asked questions
Dry cheese can be eaten, but it is recommended to store it in the refrigerator to keep it safe. Soft cheeses like Brie or Camembert should be discarded if left unrefrigerated for more than two hours, while hard cheeses like Cheddar or Parmesan can be safely wrapped and refrigerated for later use.
Dry and crumbly cheese can be caused by various factors, such as using outdated milk, incorrect temperatures or cooking times, or the quality of ingredients like cultures, rennet, or additives. Keeping a notebook to log your cheesemaking attempts can help identify the cause.
Dry cheese scraps can be used in various ways, such as grating over salads or side dishes, blending and storing for topping rice or roasted veggies, or making a Fromage fort dip by blending with butter, cream cheese, mayonnaise, or other ingredients.
