Can you freeze cheese? and othere cheese faq

  • How should I store cheese?

When storing cheese, it should always be kept in the refrigerator. Plastic wrap is good, but a cloth is better because it allows the cheese to breath.


  • How should I trasport cheese?

Some seasoned cheese (like Pecorino or Parmigiano) can withstand a short time period without refrigeration, so if you are traveling to a dinner party nearby you don’t need to worry. But when traveling longer distances, you will need to take a few extra precautions to ensure preserving the quality of the cheese. If your are driving more than an hour, cheese should be kept in a cooler with ice. When traveling by plane, we recommend keeping your cheese refrigerated or on ice as close to travel as possible. It will remain flavorful and fresh for at least one day in the baggage compartment of the plane; just be sure to refrigerate it upon arriving at your final destination.

  • How should I deal with opened cheese?

Once you have opened a wheel of cheese it is always best to wrap it before putting it in the fridge, to avoid oxydation. As before, you can choose among oiled paper, plastic wrap or cloth.

  • But what about eating cheese?

Any cheesemonger will tell you, cheese tastes best at room temperature – and we completely agree. The complex and aromatic flavors of cheese are best enjoyed at room temperature, and when tasting different varieties of cheese you can really enjoy the full spectrum of taste when the cheese has warmed up a little. So before indulging, remove the cheese from the fridge about an hour before serving…and try to wait, we know it’s hard!

  • Why does cheese sweat?

Another curious experience with cheese (mostly seasoned) is “sweating.” First, let us assure you that this is a completely normal occurrence and does not damage or affect the flavor of the cheese in any way. Rather, this process, known as “syneresis,” allows the cheese to reach the next stage of maturity. So, what do you do when you find your cheese is sweating? We recommend you simply wipe off any excessive moisture, wrap the cheese in fresh plastic wrap, and continue to store it in the refrigerator.

  • and… Can I freeze cheese?

So what about freezing cheese? Well, storing our cheese properly in the refrigerator will enable your cheese to last quite a while without compromising quality…and let’s be real, how long does cheese last in your house before it’s gobbled up? Most experts, and consumers alike, agree – DON’T FREEZE THE CHEESE! We do not recommend freezing cheese because it tends to compromise the texture and results in very crumbly cheese. Of course it will still taste good (but the most subtle flavours will be gone) and it’s still safe to eat and cook with. But if you find yourself absolutely needing to freeze it, plan on using it exclusively for cooking.


Buffalo Mozzarella lactose-free

Even if you’re sensitive to most dairy products because of lactose intolerance, that doesn’t mean you have to avoid cheeses and other dairy products altogether. Since lactose is the sugar found in milk, the fewer grams of sugar on the label, the better. Usually older cheese like Parmigiano Reggiano are almost or completely lactose-free, but what if you are looking for fresh cheese?

La Marchesa” has created a “Lactose Free” buffalo mozzarella. Finally also people with lactose-intolerance will be able to enjoy fully the fresh smoothness of an original buffalo mozzarella. Perfect also for pizza and others cheesy & lactose-free dishes.


How to make Passatelli with Red Cows Parmigiano

Luciana is a young “rezdora” (housewife) from Reggio, and also a Red Cow Parmigiano producer, being the co-owner of Grana d’oro. In this video-interview made by Gazzetta di Reggio she is showing how to make Passatelli, a typical home-made pasta of the area, with Parmigiano Reggiano delle Vacche rosse

Passatelli are a typical dish from the most cleverly poor farmer tradition. “Rezdore” used to utilize everything, and also the bread-crumbs left on the table. These were worked with eggs and cheese to obtain a very energetic and tasty first course.

Ingredient for 4: 2 eggs, 40 grams of grated bread, 70 grams of grated Parmigiano Reggiano, 1 pinch of salt. Beat the eggs, and add cheese & bread. Once you have a nice and solid mixture, pass it through the potato masher. Now you have passatelli. Cook them in hot broth, when they surface they are ready.

Parmigiano Reggiano Vacche Rosse is particularly recommended for this recipe and for other stuffed pasta thanks to its peculiarities: it can be strong and persistent without being too salty, or covering too much all the other ingredients.


Gustoko, @ Bilbao february 12th/14th

Gustoko, the food fair in Bilbao (Spain) is a trade show all about quality by going backto the source.

Gourm.it will be there, from February 12th to 14th, in hall 1 booth a21.

GUSTOKO, quality from the source has grown out of developments and advances in production methods and changes in consumer habits. It is a trade show based on quality, sustainable production, artisanal origins and an appreciation for good taste in preparation. It takes over from its predecessor Algusto with the intention of catering for new needs in foodstuffs.


This new trade show also seeks to stress the importance of local producers, because it is largely thanks to them that the survival of our heritage in terms of landscape, the environment and culture can be guaranteed.


WEB: www.gustoko.eu


#cheeseRecipe | Gratin blue cheese balls


  • ½ pound Gratin blue or other good blue cheese
  • 6 tablespoons softened butter
  • 1 ½ tablespoons minced chives
  • 2 tablespoons finely minced celery
  • Pinch of cayenne pepper
  • ⅛ teaspoon freshly ground black pepper
  • 1 teaspoon Cognac
  • ½ cup fine stale white-bread crumbs
  • 2 tablespoons very finely minced parsley


  1. Crush the cheese in a bowl with 4 tablespoons of the butter and work it into a smooth paste. Beat in the chives, celery, seasonings and Cognac. If mixture is very stiff, beat in more butter by fractions. Check seasoning carefully, adding salt if necessary (probably not). Using two teaspoons, shape into quenelles or roll into balls around 1/2 inch in diameter.
  2. Toss breadcrumbs and parsley in a wide shallow bowl. Roll the cheese balls in the mixture so they are well covered. Chill. Serve as is or pierced with a toothpick.

Source: cooking.nytimes.com