Cheese is one of the great inventions of mankind: it is amazing how starting from something as simple as the milk of sheep, cow or goat, our ancestors of 4,000 years ago were able to create this versatile delight that it manages a picnic – in the form of helpful sandwich – which makes great dinner gourmet. Recurrent as pecking, this delicacy is so common in our dishes that we think we know everything of it. And it is not always the case. Either at the time of the purchase, during the tasting or conservation, small errors can make it less pleasant to the joyful time of put a piece of cheese in the mouth. A group of experts help us fix them.
Error 1: I leave the remainder over the countertop
If you don’t have specific conservation cellars of cheese, better to leave the remainder in the fridge than on the counter: “it should be kept between 8 and 14 degrees, and the refrigerator is the least bad place,” warns José Luis Martín, tuner/taster and owner of Martin Afinador, cava of cheese in the Barceló market (Madrid). To avoid the harmful effect of the dry cold provided by the refrigerator, protect it well: “the cheese must be always protected. The paper type film is fine for one or two days, but more time increases the development of mildew. What is role of the food industry [such as that used in delis to wrap the product]”, adds Martin. Laia Pont is cheese expert and responsible for the blog Formatges Notepad next to Natàlia Nicolau, who has written the book Formatges (Cossetània Edicions, 2015). She also has an important advice: “It is essential to allow it to breathe through the crust, because we tend to drown the cheese. Truth when I hear does not involve it in film? To cut it, should cover only the part of the Court. Thus a cheese never is going to get bad “. To consume it, best at room temperature: remember to remove it from the fridge an hour before.
Error 2: The more mature cheese is better
According to its degree of maturation, the cheeses are classified as fresh, tender, semi-cured, cured, old and vintage. But a stale cheese isn’t necessarily better that one cool; only different. “It has nothing to do,” said Laia Pont. “Each cheese has its optimum point of ripeness. The first factor that influences is yours: If you like flavored milk, young and tender, or more evolved and spicy. The second factor is that not all mature cheeses are hard and dry: some become creamier. The maturation does not affect equally all cheeses. The key is to ask what you like one and get advice.”
Error 3: the most expensive is always better
According to Javier de Miguel, President of the National Association of manufacturers of cheese, integrated into PHENYL (National Federation of dairy industries), which determines the price of a cheese is the maturation process, not its quality. “The longer is the curation process, the more expensive is a cheese. To those who like soft cheese will prefer a cheese of Burgos with 48 hours of cure and choice to whom one strongest will opt to an old cheese manchego type, with six months of curing. But the two are of the same quality. “The second is more expensive because more curing, more water loss leads product and more expensive is the process”.
Mistake 4: I don’t know if my cheese has expired
Yogurt puts the date of preferential consumption, but in an already open and remaining cheese which we keep in the fridge for a month? How to know if you can eat it? “In the soft pasta, type reel, note by the surrounding stain: bark becomes darker, more wrinkled and begins to give ammonia odors.” It is a symptom that is degrading”, says José Luis Martín. “In a hardcovered as a manchego cheese, the surrounding stain is also darker, more intense color and flavors become spicy, aggressive. A cheese must chop at the end; “If bites at the beginning and is soapy: have rusted too fat from the cheese”. Another thing is the date which consists in the cradle of the supermarket. “It’s a preferred consumption date, in which the manufacturer indicates that its organoleptic characteristics are optimal. That does not mean that ten days later are not good”, says Javier de Miguel manufacturer.
Bug 5: only buy whole cheeses
A foolproof trick so that it does not damage is to buy the amount of cheese that we hope to eat, no more, no less. As says Laia Pont, “depends on the purpose of the cheese. If you want a cheese for dinner tonight with some friends, it is better to buy the piece of cheese that you will eat. Going to better evolve in a prepared facility than at home in the fridge to four degrees, which will not favour nothing its maturation. It will always be better at home than in yours. But if you’re going to Italy and want to buy a good Parmigiano year-round so yes I would buy me a very big cheese, envasaría vacuum and would keep it in the fridge.”
Error 6: I do not know to distinguish a good one in the supermarket
When we do not buy a whole cheese tend to acquire one of those portions already cut and vacuum-sealed in in plastic wrap. Without being able to taste it or smell it, not always right is easy. José Luis Martín helps us to detect that, at least, it does not forever exposed. “If the fences are dark, is that it has been time in the spotlight.” Light degrades the cheese, even within vacuum”, it warns.
Error 7: I like it so much that I stuff myself.
Like so many other good things, better taste it with frugality. “It is a food rich in animal fats, the most damaging to health,” indicates Ylenia Lopez-Llata, dietitian-nutritionist in Madrid. “So we must moderate consumption of no fresh varieties and take it in small portions and occasionally.” The best choice as a snack or dessert is fresh cheese: has less than 15% fat, and in the light version, still less (the cure, more than 30%). In general, cheese consumption should be higher in the stage of adolescence, in adults 60 years and during pregnancy and lactation, when calcium requirements are greater.”
Error 8: I’m refined (I) and serve it without crust
If you want to get along with your guests, maybe it’s getting the opposite effect. “It is interesting to serve with the crust: telling us the type of cheese”, recommends José Luis Martín. Another thing is to eat it or not. “When they are natural, you can eat,” adds. “In the cheeses, if to scratch with your fingernail, you draw a small paint film, it is that they are not. It is a bad habit of industry, since it has instilled in the consumer that cheese must be clean and Immaculate; Why are they painted, usually brightly coloured. A natural rind cheese has a heterogeneous appearance: are floras that come out Chambers conservation or natural cellars. And it’s what precisely gives character to a cheese”
Error 9: I am very refined (II) and as with fork
There are so few things that we eat with hands that are why complicate using covered? Be honest: isn’t due to the whiff that will leave on his fingers (some are even nice) but that it will say. A specialist like José Luis Martín advises against the use of fork or stick. “Normal is to eat by hand,” he says. “Then we wash and already, as when you eat shrimp or any other product with strong odors”.
Error 10: mold is not eaten!
These blue roquefort particles are what they seem: mold And eaten, because it is part of the process. You can eat the mold of other cheeses? It depends on. “A manchego cheese that puts us blue can be edible: is the same mold that’s a roquefort”, ditch José Luis Martín. It will not be in its fullness, is a defect, but it can be eaten. “You can eat it. You will taste like forest, like mushroom…: like mold. You can remove that layer and inside the cheese is going to keep having the same flavor”, says expert Laia Pont. “If it appears is because it is a young cheese, with some moisture and has been involved for a long time”; the mold penetrates inside and degrades the cheese. A formula to avoid this is to plug the pores with a knife, as if we were smearing butter, and then mold will not develop inward,”says Martin. In general, you can eat the mold that has been part of the process of elaboration of this cheese, which tend to be some types of roquefort, brie or camembert. The other, carefully. “The mold on a cheese which was not moldy when you bought it is a contaminant. It is microbiological contamination and can cause a condition of digestive when taken. I recommend being cautious and not take a cheese which has left him mold if it did not before it”, says Jesús Román, director of the Spanish society of nutrition and food science.
Error 11: I would like to try a ‘light’ cheese
Then it will be difficult. “To have respected the bromatological and organoleptic characteristics that define it as cheese is necessary a high percentage of fat in its composition. Instead a yogurt and milk continue to maintain their characteristics although the fat is removed”, clarifies Ylenia Lopez-Llata nutritionist. Moreover, it is precisely that forcefulness what attracts their fans. “Usually, to the cheese taster what likes are its nutritional characteristics and the fact that it is a fatty product, which in this case means also vitamins and nutrients”, adds Javier de Miguel.
Error 12: I do not know to prepare a cheese platter
Yes, you know it, because it is very easy. To surprise friends with a good table cheese you’ll have to work on it a little. “Grace is that surprise,” indicates Laia Pont. “And that can be achieved by creating the table around a concept: for example, you’ve been to Greece and mount a table with four Greek cheeses.” You may also catch presenting different textures: one soft, one with thin crust, a soft toast and one still fresh. Or make tables of blue, cakes, cheeses of the Pyrenees… Although the typical that never fails for beginners, is composed of a cheese of goat, one of cow, sheep and a blue”. José Luis Martín is in favour of including fruits such as apples or grapes. “Add juiciness, drag grease from the cheese and incite the tasting,” she says.
Error 13: if it stinks, it is bad
We have heard it hundreds of times: the cheese smells like feet. Many varieties stand out for its intense smell, but it is how they have to smell. While it is true that the pestilence of a cheese is not a guarantee of quality, nor is it that we are before a damaged product. “Sometimes the aroma and the taste does not go hand in hand”, says Laia Pont. “Staying without tasting a cheese because bad smell I never would never do it.” It would give always an opportunity. Except if defective – very strong-ammonia-, in the mouth you may surprise”. Sometimes the stink is good sign. “The smell, putrid sometimes, as in the cheese Acehuche [from Extremadura] is due to a bacteria in surface which gives creaminess and contributes aromas”, says José Luis Martín.
Error 14: I like it without bread
OK, it is not strictly an error, but yes a manifest disloyalty to the legendary alliance formed by these two products. What’s more: there are certain types of breads that fit better than others for certain cheeses. “With blue cheese go well the loaves with raisins or figs inside, because the sweet flavor contrasts with the spicy blue.” With strong cheeses, breads or whole body. However, with cakes and soft cheeses we will talk about candeal type, also softer breads”, argues José Luis Martín.
Error 15: I accompany it with water
“With water you will feel badly”, warns Laia Pont. “In the tasting of cheese never take water, because it doesn’t mix well in the stomach with the cheese fats and you feel bad. It is most associated with the consumption of wine or beer. Currently, with the tremendous rise of artisanal beers are being made very attractive pairings. On the other hand, the pairing with white wine is a classic for me. The tannins of red wine dirty mouth and have an astringency you scraping the tongue. The cheese fat needs acidity that wash your tongue to continue. “But neither can be generalized: not all reds are equal, not all cheeses are equal”.
Error 16: always cut it into wedges
It is a format so traditional that even in polls graphics refers to “triangles”. It is perfect for many types of cheese, but not for all. In fact, each cut requires a particular tool. “I cut the San Simón da Costa [smooky galician cheese] in flower shape, with the girolle [A Swiss contraption that crosses the cheese through the center and goes over in circles with a blade, rubbing and forming posies.]. It depends on the texture. Within the paste, which have the moist crust lend themselves to be cut with lyre [kind of a saw with metallic thread]. “Those of hard cheese, manchego type, with knife and wedge shape”, explains José Luis Martín. In Italy, the Parmigiano is served in irregular tacos.
Error 17: I only take it as snack
Of course, with a few olives and a wine, in the bar of a bar. You are missing the ductility of this delicacy that can be consumed at any time of the day! “The cheese must be taken when you want,” confirms the Laia Pont specialist. “I, for example, eat it all the time. It is a product that can be served for dessert, for an appetizer… I love it, for example, for breakfast. “There is a cheese for everything: all are great for any occasion”.
Error 18: I like cheese, but not cottage cheese
Then you should like cottage cheese as well: This curd which is elaborated with the excess milk after manufactured cheese, is the healthiest choice. “In general all cheeses have the same content in micronutrients (vitamins and minerals) and basically differ in their fat content,” explains nutritionist Ylenia Lopez-Llata. “Depending on the fat content can be classified in more healthy (for daily consumption) and less healthy (occasional use).” Within the first, having less than 10% of its content in fat, they are cottage cheese, spreadable nonfat cheese, the petit cheese and fresh cheeses light versions”.
Error 19: I don’t like cheese!
And nooo, you don’t like you generalize. A bombastic statement difficult to sustain. “There are so many different flavors that it is impossible to say that none of them you don’t like”, ditch Laia Pont. This expert recommends to “detect what is it that you don’t like. Some is the smell of goat cheese. Then we test with a cow one. Maybe what they don’t like is the creamy texture, we then test with a dry one. Who does not like the cheese because he hates the milk we could give more evolved and less dairy-flavored cheeses. A question that I do to people who do not like the cheese is: ‘ and yogurt not?’. If you like yogurt would give us a clue which prefers acidic, fermented flavors”. With so much variety, sure that there is a cheese to your measurement.