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Hacks to help you get even more out of your cheese

Sweet Baked Ricotta recipe (Shareba Abdul)

Canadians are dedicated cheese lovers.

For the past 10 years, Canadians have been eating more than 12 kilograms of cheese annually, according to Statistics Canada. But are you getting the most out of your cheese purchases?

We’ve got some tips to help you prepare, serve and store cheese better than ever, courtesy of the Dairy Farmers of Canada:

How to cut perfect slices of cheese

There are several resources online that recommend using unflavoured dental floss to cut perfect squares of cheese. That might be handy in a pinch, but if you’re worried that you might accidentally add a minty-fresh flavour to your favourite cheese, you can stick to using a sharp knife.

Hold the blade of the knife under hot water, and then dry it off like you would with an ice cream scoop. Warming the knife will help you to easily cut through any cheese.

A cheese wire is also useful, though they can be pricy.

Not all cheeses should be stored in wax paper

Different types of cheeses need to be stored in different ways.

Fresh cheese, like Ricotta, should be stored in its original container. If this container becomes damaged, move the cheese to a sturdy plastic container with a tight-fitting lid.

Cheeses that are soft (think Brie or Camembert) can be stored in their original packaging or in plastic wrap. This will prevent the cheese from drying out.

Semi-soft cheeses need to be stored in a breathable wrapping, such as parchment or wax paper. This may be difficult with round cheeses like fresh mozzarella, but can be easily done with rectangular pieces of Havarti.

Firm cheese like Cheddar, and hard cheeses like Parmesan, can be stored in a plastic or vacuum-sealed bag.

You can freeze your cheese

While cheese is best consumed when purchased, certain kinds of cheese can be frozen if needed.

Semi-soft, firm and hard cheese can be frozen for up to two months in an airtight container. It’s important to allow the cheese to thaw slowly in the fridge though, to maintain good texture.

You might not have to toss your mouldy cheese

If you notice little white fuzzy spots on your cheese, that’s a sign that it’s beginning to get moudly. If the cheese is hard, firm or semi-soft, you can remove a generous amount from around the mouldy area and discard it. The rest of the cheese is safe to eat.

If the cheese looks dry, yellowed, cracked or smells really awful (like ammonia) though, you shouldn’t eat it. Also, all soft of fresh cheeses that show signs of mould should be discarded immediately as they can pose a health hazard.

Avoid making an amateur mistake when serving cheese

Cheese is best enjoyed at room temperature; don’t serve your guests cheese straight out of the fridge. Some cheeses can become very runny after sitting out for too long, so try to put out small portions at a time so the cheese can be enjoyed at its prime.

Experiment with different cheese textures

Switching up the texture of cheese that you use can have delicious results that will surprise and delight your guests. Instead of serving a firm cheese like Cheddar with crackers, try putting out a semi-soft cheese like Havarti or Oka instead.

And while a baked wheel of soft Brie is always delicious, why not experiment with something new? Baked fresh ricotta is an easy alternative that will satisfy a cheesy snack craving.

Sweet Baked Ricotta

Ingredients:

1 cup ricotta cheese

1 tablespoon honey

1/8 teaspoon ground cinnamon

Preheat oven to 350°F. Add all ingredients to a bowl, and stir until well combined. Pour the cheese mixture into a 1-cup ramekin, and bake for 15 minutes. If desired, broil at 500°F for a minute or two to caramelize the top of the cheese. Serve immediately with plain toasted slices of baguette, and fresh fruit like pear or mango.

Follow Shareba on Twitter: @InSearchofYummy