Term
| How should cheese be stored at retail and/or restaurant facilities? |
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Definition
Rotate stock (FIFO)
Refridgerate using local standards (FDA is >41F)
Store by types in separate environments
Keep away from fans
Wrapping/re-wrapping:
1. Papers - 2 ply with waxy finish
2. Plastic only when going to be consumed quickly
Mold - know good from bad.
Shelf life:
Higher moisture - shorter life
Ammonia smell - too old
Keep eye on cracking, dry, etc., expiring cheeses |
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Term
| How should cheese be stored at home? |
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Definition
Clean - away from other foods to avoid absorbing flavors
Cold - 34 to 38F
Covered
Hard cheeses in tight wrap
Soft cheeses in air tight containers
Semi-soft in parchment wrapping |
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Term
| Best storage for aged, hard cheeses |
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Definition
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Term
| Best storage for washed rinds |
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Definition
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Term
| Best storage for soft ripened cheeses |
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Definition
50 to 52F
80 to 90% humidity |
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Term
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Definition
42 to 46F
85 to 95% humidity |
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Term
| For cheeses with moisture under 50% what is holding temp to avoid growth of pathogens? |
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Definition
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Term
| When storing cheese what do you need to balance? |
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Definition
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Term
| What is a temperature recorder? |
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Definition
| Themometer that travels with cheese to record temperature along the way to help maintain and track cold chain. |
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Term
| What are the purposes of packaging? |
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Definition
Keep air out.
Keep moisture in.
Showcase a branding statement. |
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Term
| What are best examples of packaging cheese? |
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Definition
Can withstand the rigors of handling from producer to reailer/consumer.
Considers what happens to cheese if kept in packaging for extended amount of time.
Educates with regard to optimum handling.
Presents the cheese well to the consumer when opened. |
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Term
| Best practices for cheese storage and handling |
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Definition
1. FIFO
2.REfrigerate under 41F
Buy less, more often.
Keep naturally rinded cheese that are unwrapped away from fans. Store in areas of higher relative humidity.
Store cheese by type in separate environments to avoid cross-contamination.
Keep cheeses away from other foods.
Soft-ripened need more care. |
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Term
| Handling cheese categories |
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Definition
At retail level - reflect how customers shop.
At distribution leveel - reflect successful conveyance of cheese from warehouse to customer. |
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Term
| Overview of cutting for retail. |
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Definition
Cuts should maximize efficiency, minimize waste and evenly distribute rind.
Cuts should target price point for consumers. |
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Term
| Cutting for presentations |
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Definition
| Cuts should evenly distribute the rind so tasters have opportunity to enjoy various subleties of the whole cheese profile. |
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Term
| Essential tools for the cheese professional |
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Definition
Chef's knife
Paring knife
Soft cheese knife
Planer |
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Term
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Definition
Cut large format cheeses
Neatly and efficiently cut soft and/or crumbly cheeses |
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Term
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Definition
Proper sanitation reduces shrink and risk of food borne illness:
Critical Control points when cutting cheese:
hands
Cutting surface
cutting implement
the cheese may also be a source of unwanted mold and bacteria (soft-ripened; blues) |
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Term
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Definition
Ease of cleaning and sanitizing:
non-porouus.
Durability
Interaction with knives (glass and metal dull knives quickly) |
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Term
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Definition
hot water increases water's ability to draw things into solution and rinse away.
Soap lifts soils and fats that would otherwise not interact with water to allow them to be carried away by water. |
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Term
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Definition
Pre-cleaning necessary
Cheap; easy to purchase;
Must be stored away from ammonia; mixing with ammonia can make a poisonous gas.
Must be used in 3 months.
5-10 dwell time.
Effective against most bacteria , some viruses and registered as effective against MRSA, HIV, HINI (influenza A) and TB
Corrosive to pipes when used in high concentration.
Can be respertory irritant.
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Term
| Quaternary Ammonium as a Sanitizer |
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Definition
Best practices requires pre-cleaning.
Stable in storage.
Effective against MRSA and HINI but not against spores and maybe not TB.
10 minutes dwell time.
Dermatitis and nasal irritation.
Readily available. |
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Term
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Definition
Flexible plastic (breathable and non)
Non-flex plastic
Cheese Paper
We want customers to see the cheese.
Strong brand labeling can get away with parchment paper, wax and foil.
Packaging must:
Minimize contamination
minimize trapped air (keep out the air to stop molding) |
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