Storing Cheese
Cheese has been used worldwide as storable and portable food for
millennia and it has been used as a food ration on ships for centuries. It is a
highly nutritious food that contains a significant amount of protein, calcium,
and vitamins.
Fresh and soft cheeses will last only a few days of a voyage and require
refrigeration unless they have been stored in oil or pickled. Hard rind
cheeses (Gruyere, Raclette, Fontina, Brick), and semi-hard cheeses
(Cheddar, Emmental, Jarlsberg, Gouda) do well on boats because they
contain less moisture and thus preserve better. Although unpasteurized
cheeses are available, it is better to take pasteurized cheeses on voyages
because storage conditions are not completely ideal on board.
Store cheese in its original packaging and look for cheeses in small waxed
wheels or bricks. Some cheeses are available in canned form and dry
grated hard cheeses such as Parmesan and Romano are often availbale in
jars or plastic containers.
In storing cheese during a voyage we primarily want to prevent it from drying
out or developing surface mold. Avoid carrying shredded cheeses because
they have more surface area and mold develops quickly on them. If spots or
a light coating of mold appears on a wedge of cheese, however, it does not
mean they cannot be consumed. Trim the mold by cutting about
three-eighths of an inch below the surface before eating.
Leave the original wrapping on cheese until it is opened. Then store
remaining cheese in aluminum foil or wax paper that is changed after each
use and put in an airtight container. Once opened the shelf life of cheese
diminishes, so you want to finish using an opened cheese within a few days.
Cheese has been used worldwide as storable and portable food for
millennia and it has been used as a food ration on ships for centuries. It is a
highly nutritious food that contains a significant amount of protein, calcium,
and vitamins.
Fresh and soft cheeses will last only a few days of a voyage and require
refrigeration unless they have been stored in oil or pickled. Hard rind
cheeses (Gruyere, Raclette, Fontina, Brick), and semi-hard cheeses
(Cheddar, Emmental, Jarlsberg, Gouda) do well on boats because they
contain less moisture and thus preserve better. Although unpasteurized
cheeses are available, it is better to take pasteurized cheeses on voyages
because storage conditions are not completely ideal on board.
Store cheese in its original packaging and look for cheeses in small waxed
wheels or bricks. Some cheeses are available in canned form and dry
grated hard cheeses such as Parmesan and Romano are often availbale in
jars or plastic containers.
In storing cheese during a voyage we primarily want to prevent it from drying
out or developing surface mold. Avoid carrying shredded cheeses because
they have more surface area and mold develops quickly on them. If spots or
a light coating of mold appears on a wedge of cheese, however, it does not
mean they cannot be consumed. Trim the mold by cutting about
three-eighths of an inch below the surface before eating.
Leave the original wrapping on cheese until it is opened. Then store
remaining cheese in aluminum foil or wax paper that is changed after each
use and put in an airtight container. Once opened the shelf life of cheese
diminishes, so you want to finish using an opened cheese within a few days.
