From the meadow to the shelf Part 5: storage and enjoyment
When the cheese is finally at your house, it's up to you to ensure the best possible taste experience. So here are a few tips for perfect cheese enjoyment.
Good things come to those who wait!
Cheese should be stored at about 5-7 degrees. A colder temperature prevents post-ripening and does not allow the cheese to breathe. Therefore, it is best to put the cheese in the top cooling compartment, where it is warmest. You can read more about this in this blog article: https://www.woerle.at/blog/kuehlschrank-richtig-einraeumen/. Before eating cheese, it is important to give it some time. In concrete terms, this means that the cheese must be taken out of the refrigerator in good time, i.e. one hour before consumption. Why? All of its aromatic substances only unfold at room temperature.
MHD briefly explained
As far as shelf life is concerned, soft cheese, for example, does not last as long as hard cheese. It is important to know that the best-before date is only a recommendation. Many consumers often confuse it with the expiry date and throw away the food prematurely.
The best-before date only indicates the point in time at which the food, if stored correctly, will retain its smell, taste, texture, color and consistency unchanged. Cheese in particular is very often still edible and tasty after the best-before date.
