{"id":3610,"date":"2020-07-22T09:15:40","date_gmt":"2020-07-22T09:15:40","guid":{"rendered":"https:\/\/quesoslominchar.com\/?p=3610"},"modified":"2021-06-16T10:37:44","modified_gmt":"2021-06-16T09:37:44","slug":"how-is-the-manchego-cheese-properly-preserved","status":"publish","type":"post","link":"https:\/\/quesoslominchar.com\/en\/how-is-the-manchego-cheese-properly-preserved\/","title":{"rendered":"How is the Manchego cheese properly preserved"},"content":{"rendered":"\n

If we open the fridge of many houses, surely they all have something in common: they all have a piece of Manchego Cheese<\/strong>. It is a very common food in every home because it is very tasty<\/strong> and, in addition, it is very versatile<\/strong>. It is valid both for a lunch or dinner, as a snack or for a snack.<\/p>\n\n\n\n

However, many times we don’t know how preserve the Manchego Cheese properly<\/strong>. We mustn’t forget that Manchego Cheese<\/strong> is a food that needs a specific and special conservation<\/strong>, so that its properties of flavor, smell and texture are always kept in perfect condition.<\/p>\n\n\n\n

\"\"
The Manchego Cheese<\/strong> is a food widely consumed for its versatility and flavor.<\/figcaption><\/figure><\/div>\n\n\n\n

Many doubts arise when we buy a Manchego cheese, whatever its variety and format. Peace of mind … here we are going to tell you simple tricks that will make the cheese last much longer, as it was on the first day.<\/p>\n\n\n\n

As a main premise, Manchego Cheese must be kept in the fridge<\/strong>, under a temperature of between 5-10 grades<\/strong>, and with a humidity of 85-90%<\/strong>. Normally, many state-of-the-art refrigerators already have drawers and cheese boxes for their conservation. If not, the best place to have the cheese is the lower shelves<\/strong>.<\/p>\n\n\n\n

However, depending on the format<\/strong>, we must attend to other forms of conservation. A whole cheese isn’t the same as a wedge or quarter or if we already have it sliced.<\/p>\n\n\n\n

WHOLE CHEESES (Large, medium or little)<\/strong><\/span><\/h4>\n\n\n\n

If we talk about a whole cheese<\/strong>, we recommend that if you are going to consume it little by little, the most comfortable thing is that you buy it in wedges or quarters vacuum packed.<\/p>\n\n\n\n

If it is a whole cheese and you have already opened it, when refrigerating try to cover it with film foil or aluminum foil<\/strong> to prevent it from drying out and losing its natural texture.<\/p>\n\n\n\n

In all cases, it must be stored in a cheese container<\/strong> in the refrigerator, to prevent oxygen from coming into contact with the cheese.<\/p>\n\n\n\n

\"\"
If your fridge doesn’t have a cheese drawer, these cheese containers<\/strong> are very practical because they prevent the product from drying out and, thus, maintain its properties<\/strong>.<\/figcaption><\/figure><\/div>\n\n\n\n

CHEESE IN WEDGES OR QUARTERS<\/strong><\/span><\/h4>\n\n\n\n

As we mentioned before, wedges or quarters are a very comfortable way<\/strong> to buy and consume Manchego Cheese. These formats are already vacuum packed, allowing us to have it in good condition. Once opened, in these cases, we can have hermetic wedge-shaped containers<\/strong> that allow us to store it correctly. Failing that, you can also cover it with aluminum foil, if you are going to take a few days to eat it.<\/p>\n\n\n\n

\"\"
We recommend these hermetic cheeses containers<\/strong> if you want to preserver Manchego cheese wedges.<\/figcaption><\/figure><\/div>\n\n\n\n

CHEESES ALREADY CUT OR SLICED\n<\/strong><\/span><\/h4>\n\n\n\n

On many occasions, we buy the cheese in trays already cut or sliced<\/strong>; Or we have simply cut cheese for a dinner or special event and we have left over. In those cases, preserving in oil can be a good option.<\/p>\n\n\n\n

To do this, prepare a container or jar that can be hermetically<\/strong> closed. Place the pieces and cover them with virgin olive oil<\/strong>. Close the container and thus no odors or flavors will enter that modify its properties.<\/p>\n\n\n\n

This form of conservation is not only useful for pieces or slices that we have left. You can also use it for larger pieces<\/strong>, wedges or quarters. The olive oil, after a month or two, will give the cheese a delicious flavor and you will have plenty of time to consume it.<\/p>\n\n\n\n

\"\"
The olive oil<\/strong>, in addition to being a good natural preservative, gives Manchego cheese a special<\/strong> and delicious flavor<\/strong>.<\/figcaption><\/figure><\/div>\n\n\n\n

Also, remember something important, if you see that rust appears on your cheese, don’t throw it away. It is very common in cheeses<\/strong>, since it continues with its curing process. You will only have to cut that part and the rest of the cheese is in perfect condition.<\/p>\n\n\n\n

Manchego Cheese is a food highly appreciated<\/strong> by the public and in all your homes should never be missing. Also, now that you know these tricks and conservation secrets, you will enjoy it with all its properties intact<\/strong>.<\/p>\n\n\n\n

You know where to buy it, how to keep it and how to eat it. So always remember to consume the best Manchego Cheese<\/strong>, with Quesos Lominchar<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

If we open the fridge of many houses, surely they all have something in common: they all have a piece of Manchego Cheese. It is a [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":3537,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mbp_gutenberg_autopost":false},"categories":[280],"tags":[509,1119,278,277,1117,1120,1115,1114,275,507,1116,357,1118],"jetpack_featured_media_url":"https:\/\/quesoslominchar.com\/wp-content\/uploads\/2020\/07\/queso-manchego-nueces-mesa-madera-rustica_126583-408.jpg","_links":{"self":[{"href":"https:\/\/quesoslominchar.com\/en\/wp-json\/wp\/v2\/posts\/3610"}],"collection":[{"href":"https:\/\/quesoslominchar.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quesoslominchar.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quesoslominchar.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quesoslominchar.com\/en\/wp-json\/wp\/v2\/comments?post=3610"}],"version-history":[{"count":2,"href":"https:\/\/quesoslominchar.com\/en\/wp-json\/wp\/v2\/posts\/3610\/revisions"}],"predecessor-version":[{"id":3736,"href":"https:\/\/quesoslominchar.com\/en\/wp-json\/wp\/v2\/posts\/3610\/revisions\/3736"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/quesoslominchar.com\/en\/wp-json\/wp\/v2\/media\/3537"}],"wp:attachment":[{"href":"https:\/\/quesoslominchar.com\/en\/wp-json\/wp\/v2\/media?parent=3610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quesoslominchar.com\/en\/wp-json\/wp\/v2\/categories?post=3610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quesoslominchar.com\/en\/wp-json\/wp\/v2\/tags?post=3610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}