What tastes better with cheese?

Did you know? How cheese tastes better

Stuttgart (OTS) - Moderation (station call / time) Germans are cheese fans - in the last year every German citizen ate over 21 kilograms and a wide variety of sorts. However, to ensure that German Gouda, Tilsiter and Co. taste really good, there are a few tips to keep in mind. I now have the cheese expert Joachim Ahrend on the phone. For example, what do you need to know about storage?

Original sound

Yes, the best storage place for cheese is actually the refrigerator in the normal household. Because it's cool, dry and dark there. This is actually quite good for the cheese. And with hard and semi-hard cheeses like Tilsiter or Allgäu Emmentaler, which you wrap in cling film, poke very small holes in so that he can still breathe a little, then that's actually perfect. But, when the cheeses are so cool, you have to take them out of the refrigerator as much as half an hour, or an hour before, of course. At room temperature they develop their natural aromas, which we then call "chambring".

Moderation

What do you do when the cheese has hardened? Can you still eat it then?

Original sound

Yes of course. You don't have to throw anything away, you can use these slightly drier cheeses for gratinating and gratinating. And so you can also make a delicious spread out of grated hard cheese by simply mixing it with butter and cream, with herbs that you have in the household, finely seasoning, depending on how you like it.

Moderation

Now there is also blue and white mold cheese. How do you know if they are still good?

Original sound

Yes, one of these varieties is the German Camembert or the blue cheese. And these mushroom cultures, the edible ones, are already used in the production of the cheese and the longer maturing time naturally gives the cheese a more intense taste. But after a certain period of time, a strong ammonia taste and smell develops and then you should actually dispose of the cheese.

Moderation

And what about other varieties?

Original sound

So with hard cheese, such as the Allgäu mountain cheese or semi-hard cheese, German Gouda, if a bit of mold forms on the surface, just cut it off and the job is done. Because, due to the firm consistency, the mold does not penetrate the cheese at all. It is different with cream cheese, so if you discover white-bluish-greenish mold there, then you should throw away all of the cheese, because you cannot judge how deep the mold has penetrated the cheese.

Moderation

So, I always ask myself whether you can eat the rind with the individual varieties or whether it is better to cut it off?

Original sound

In other words, the rind that develops naturally during ripening, the natural rinds like it is with Harzer or soft cheese, which can be eaten without hesitation, is also often part of good taste. It is different with semi-hard cheeses, such as the German Gouda or others, which are dipped in wax so that they do not dry out, so the rind has to be removed.

Moderation

Thank you for the tips, Mr. Ahrend. If you want to know more about cheese, just look it up on the Internet. And that at www.deutscher-kaese.de. And we continue with music ... (time / station call)

ots original text: Schlenker public relations

Audio (s) for this message can be found in the AOM / Original Audio Service, as well as in the OTS audio archive at http://audio.ots.at

Inquiries & contact:

German Cheese Information Office
P.O. Box 2813
53018 Bonn
Phone: +49 (0) 228 / 91514-342
Fax: +49 (0) 228 / 91514-417
[email protected]
www.deutscher-kaese.de and www.cma.de

Schlenker public relations
Jutta Mesch
Phone: +49 (0) 711/64 97 30
[email protected]