In a comment on the article on canning jar lids posted earlier this week, Michael mentioned having come across another method for storing cheese. In Spanish, it’s called queso en aceite, or cheese in oil, and has been used by Spaniards for centuries. It sounds pretty tasty, too.
I spent several hours yesterday and this morning researching the whole topic. Unfortunately, there is precious little information online.
This is what we have:
Queso en aceite, or cheese in oil, is a centuries-old Spanish trick for preserving cheese. The oil serves as a barrier against bacteria and other microorganisms, keeping the cheese safe to eat for many months (or even years) without refrigeration. After a month or so of “curing” in the oil, the cheese absorbs enough of it so that it takes on a soft, yielding texture, and its flavor blends with that of the oil. Because the oil tenderizes the cheese, this method can even be used to restore the texture of cheeses that have dried out and are too hardened to eat.
METHOD
Use only a dry, hard, crumbly cheese such as Manchego, Parmesan, or even aged gouda or cheddar. Trim off the rind, and then cut the cheese into cubes or planks about ½ inch across. Pack the pieces tightly into clean Mason jars, leaving an inch of space below the rim of the jar. (Some cooks like to add dried herbs or spices, which will flavor the oil, but we didn't find their flavors noticeable in the cheese itself.) Cover completely with extra-virgin olive oil, making sure that the cheese is fully submerged—take care here, because any parts of the cheese that are not submerged will grow mold. Seal the jars, and then store at room temperature for up to six months. As the oil penetrates the cheese, its hard, pale core will diminish. After about a month, the oil will have penetrated to the center and the cheese will be fully softened.[1]
Michael raised some good questions, and I had some of my own. Could other oils be used? Could other cheeses be used? What would the shelf life be like? People serve mozzarella cheese marinated in olive oil as appetizers. How long could those be stored, without or without refrigeration?
Unfortunately, hours of searching yielded next to nothing in answers.
Olive oil is preferred for its flavor. It’s an oil people regularly dip bread into or use in place of butter. The same is not said of vegetable or peanut oil, for example. I think coconut oil would not work so well because it solidifies at room temperature and thus might not penetrate the cheese as well. Yes, true olive oil is rather expensive, but the oil isn’t lost here. It can be re-used for making salad dressings or for dipping bread.
Hard cheeses like those mentioned in the article above are best because of their low moisture content. Semi-soft and soft cheeses have too much water to work with this method. Yes, people marinate mozzarella or goat cheese in olive oil, but these usually aren’t stored in the refrigerator for any longer than five days before serving.
So we’re kinda back to where we were at the beginning. Long-term storage options for cheese include the following:
· Cheese powder
· Freeze-dried cheese
· Waxing cheese
· Shelf-stable Parmesan cheese
However, if the refrigerator goes out whether due to malfunction or short- or long-term power outage, the fresh cheese doesn’t have to be lost. The ability to store hard cheeses in olive oil is one more tool in the chest. Like with all tools, it’s best to become familiar with them before they’re actually needed. And besides, this stuff looks pretty tasty.
Links to related posts:
How to Wax Cheese for Long-Term Storage
References:
https://mimrecipes.blogspot.com/2009/06/mediterranean-inspired-cheese-preserved.html
https://www.saveur.com/spanish-oil-cured-cheese-preservation/
https://noshingwiththenolands.com/queso-en-aceite/
https://quesoslominchar.com/en/product/lominchar-oil-cured-quarter/
[1] Cook’s Illustrated, https://www.cooksillustrated.com/how_tos/13573-how-to-make-oil-cured-cheese (accessed 11 January 2022).
No comments:
Post a Comment