How to choose cheese: determining quality by appearance
Some unscrupulous sellers counterfeit high-quality products to create the illusion of freshness and increase the price.
When choosing cheese, it is recommended to carefully examine it to ensure its quality.
To increase the freshness and value of the product, certain technologies are used during its processing. These include removing mold and cutting holes in the cheese.
It is important to note that the presence of mold can pose a serious health hazard and negatively affect the entire structure of the cheese.
Before buying, it is recommended to smell the cheese carefully and check the expiration date. Even after cutting, the smell of spoilage may remain. In addition, it is advisable to ask for the cheese to be cut from a whole wheel and weighed in your presence. Cheeses in packages and slices should be avoided.
Now let's dive into the world of Chechil cheese. This classic and high-quality cheese is made from milk, special enzymes, starter and salt.
Adding vegetable fats during the production process is strictly prohibited. Real Chechil cheese has a layered and fibrous structure. Although it can be smoked, some manufacturers simplify the smoking process by using liquid smoke instead.
In such cases, the product must be labeled as having a smoked aroma. Real Chechil cheese is easy to identify by its bright color and wet surface. The real variety should be light brown and dry. Its shelf life should not exceed 75 days.
When moving on to Russian cheese, it is necessary to inspect the head for cracks and folds, as they may indicate the presence of microbiological problems. Ideally, Russian cheese should have a uniform pale yellow color and small holes no more than 2 mm in diameter.
If Russian cheese catches on the knife when cutting, then most likely it is a cheese product and not real Russian cheese.
Before buying, make sure that the cheese does not have large holes and has a pronounced sour milk aroma. Such cheese should not be too soft, since its freshness period is usually no more than a month.
When choosing Edam cheese, pay attention to the packaging. The paraffin casing should be tightly closed, without air bubbles, as this can lead to spoilage. Good Edam cheese has a delicate crust, does not contain holes, is cut evenly, does not crumble, and has a uniform yellow color.
For Gouda cheese, pay attention to the noble pallor and make sure there is no moisture under the packaging. Gouda cheese should be without cracks and breaks, have only a few holes with a diameter of no more than 10 mm. It is recommended to store Gouda cheese at a temperature of 2 to 6 ° C.
In the case of Maasdam cheese, you should choose a product with a uniform pale yellow color. In addition, the cheese should contain holes of at least 20-30 mm in diameter, which are formed as a result of the activity of propionic bacteria used in the cheese-making process.
Maasdam cheese should have a pliable and soft texture, a sweetish taste with a hint of nuttiness. Any ammonia smells should be a warning sign, as they indicate spoilage. To ensure high quality cheese, it is recommended to buy it from trusted manufacturers and in stores with a good reputation, known for their commitment to quality.
Previously we talked about removing yellowness from pillows.
