HOW TO STORE WHICH CHEESE?
After its packaging is opened, white cheese must be stored in the so-called brine, a mixture of drinking water and table salt that prevents the loss of its nutritional values and flavor for extended periods.
Thus, cheese ripening process will continue. Particularly, white cheese and its derivatives must be kept away from direct contact with oxygen, i.e. the air. White cheese derivatives must be stored in the brine. Dampening the knife before slicing white cheese will help have smooth slices.
If fried cheese (such as Muratbey Antep and Muratbey Grill Burger cheese) is kept in water for 15-20 minutes in advance, their salt will be drained off, and their flavor will be revealed before they are fried in an oil-free pan or lightly grilled. Cheese other than white cheese, Helix Cheese and Topi should not be rinsed; contact with water will result in the loss of their flavor and aroma. Cheese should not be stored in deep freezer. They should be kept in room temperature. All cheese types must be stored in the fridge.
Wrapping kashkaval cheese in stretch film may result in mould as it will increase the moisture that will form between the kashkaval cheese and the stretch film. Kashkaval cheese and its derivatives must be stored away from moist environments.
Cream cheese must definitely be stored in its packaging and in the fridge as covered.
Muratbey Helix Cheese must be stored in its packaging and in the brine in the fridge after the amount needed is taken. Thus, the product will not lose its water and dry and will not be spoiled in a short time. Amount taken for eating must be rinsed in water to get rid of the salt on its outer surface before serving.
Cheesoft cheese must be stored in the brine and in its packaging without any contact with the air. If its water content decreases and does not cover the product, you can add drinking water.
Topi Cheese must be stored fully in the brine. It must be stored in its packaging and in the brine after the amount needed is taken.
All cheese types must be stored in an air-tight container after being opened. Cheese must be stored without slicing it; thus, their contact with the external environment and air can be minimized.
Left-over cheese must not be added to the cheese in the packaging in the fridge and stored in a separate covered container.