5 answers to the most frequently asked cheese questions

In this article, we will finally answer the most common questions about cheese.

1. can you eat cheese rind?

Let's start with the question that is probably asked most often.

Cheese rinds can be eaten without hesitation if we are talking about soft cheese. The answer is less clear when it comes to semi-hard or hard cheese. Basically you shouldn't eat the rind - it doesn't have much flavor anyway. However, if you eat it unintentionally, nothing bad will happen to you. happen to you.

2. can cheese be frozen?

Cheese is easy to freeze and reuse.

After defrosting, however, the structure and texture of the cheese will be altered, as they are affected by the water crystals formed during freezing. The cheese becomes crumbly. However, especially if you are freezing raclette or processed cheese, this does not doesn't matter, as the newly formed quality defects are compensated for by the melting process. is compensated for.

The formation of water crystals is also the reason why you should never store cheese in the the 0 degree zone in the fridge, but rather where it is a little warmer. warmer. The lower part of the fridge is the coolest, as well as along the back wall. the back wall. It is better to store the cheese a little higher and closer to the fridge door. door.

3. is cheese allowed in hand luggage?

Anyone who has come to know and love the local cheese during their vacation can rejoice: cheese can generally be transported in hand luggage.

However, we recommend that you only take hard cheese with you. If the cold chain is interrupted chain is interrupted, there is a greater health risk when consuming food, as bacteria can bacteria multiply more quickly in an unrefrigerated environment. With soft cheese, the risk is risk is even greater for soft cheese than for hard cheese. Short flights within Europe should be safe for hard cheese. should be safe for hard cheese. It is better to enjoy soft cheese locally on your next visit. visit.
Even an electric raclette machine or a caquelon is permitted in the cabin. However however, it won't be much use to you without a socket or fuel paste, as flammable substances may not be taken may not be taken 'on board'.

4. is mold on cheese dangerous?

If mold is deliberately formed on the cheese during production (e.g. in the case of blue cheese), then it is harmless - even beneficial for the taste.

There are two types of mold: toxic and non-toxic. If you discover mold at home on your hard cheese that wasn't there before, you should cut off the affected parts very generously. cut off the affected parts very generously and only eat the unaffected part. In the case of semi-hard or soft cheeses, the mould is harmless as long as it is the same color as the cheese itself. color as the cheese itself. In other words, if the mold on a white cheese is grey, you should dispose of it immediately. dispose of it immediately.

5. how long can I leave cheese outside? leave outside?

This depends on many factors.

Basically, you should always make sure that the cheese is quickly returned to the fridge when it is no longer is no longer needed, it should be put back in the fridge quickly. This will help to extend the shelf life. If the cheese sweats, i.e. if it has small droplets of water, this is not yet a cause for concern. Wipe off the droplets with a clean cloth or kitchen kitchen paper and put the cheese back in the fridge.

If you put a cheese back in the fridge after a long time out of the fridge, make sure that before you eat it again:
● What the cheese looks like → "Does it have any moldy spots?"
● How the cheese smells → "Does it smell different than when I unpacked it fresh? unpacked it?"
● How the cheese tastes → "Does the cheese taste different than usual?"

A deviation from the above factors is often a sign that the cheese should no longer be eaten. should no longer be consumed.

Did you already know?

Here are a few more exciting cheese facts:
● Glarner Schabziger is the oldest branded product in Switzerland and the recipe is still a secret. Although the cheese is known for its green color, the famous Schabziger is available in pink on our website for a short time.
● While some cheeses melt even at low heat, grilled cheeses require Grilled cheese much longer until they deform. The reason? The typical grilled cheese such as halloumi or paneer have a high melting content and can withstand the heat withstand the heat for longer. This summer, be sure to try the spicy grilled cheese Rotkäppchen.
● You may occasionally see the letters 'AOP' on a cheese package. This stands for 'Appelation d'Origine Protégée' and conveys to consumers that a cheese is cheese comes 100 percent from the region of origin and that the prescribed and quality regulations are adhered to. We are also offering such a cheese we are also offering this month, the Pesciüm - a Ticino alp cheese AOP, which is produced on the Pesciüm alp during the summer months. Grab it while it lasts!

Do you have any other questions about cheese? Visit our page with the frequently frequently asked questions about cheese or ask our cheese sommeliers our cheese sommeliers for

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