Supermarket shelves in the cheese department are usually bursting with variety, but many people have problems with the choice. Even cheeses of the same variety can vary greatly in price and taste. Not to mention the product that is brewed by private cheese dairies. What to look for when choosing cheese? This was told by an expert in this case Olga Shevchuk.
One of the main criteria for choosing cheese is price. Free, as you know, cheese is only in a mousetrap. A cheap product can easily end up in the trash because you can’t eat it. According to Shevchuk, cheese should not cost less than 1,000 rubles per kilo.
It is also worth focusing on brand It’s better if he’s heard. If it is an artisan cheese, the manufacturer must be legally registered. Cheese cooked in incomprehensible conditions in the kitchen can be hazardous to health.
And, of course, you need to pay attention to composition. The main components of a good cheese should be milk, ferment, sourdough and salt, and there should be as few obscure words on the label as possible.
important and appearance. If you take cheese in a transparent package, examine it for defects. For example, condensation means that the product was stored incorrectly.
You should be especially attentive to the appearance of the product when choosing artisan cheese. There should be no cracks on its crust, and if the cheese is moldy, then it should not look unnatural. If the cheese smells acidic, it is most likely sour. Aged cheese should be free of crystals if aged less than 8–9 months.
Sliced cheese is also not the best option. Even good sliced cheese will lose its aromatics, the Vechernyaya Moskva expert said.
Good cheese is not enough to choose. It must also be properly stored so that it does not deteriorate longer. How to do it – read here.
