Nutrition and StorageBecause a pound of cheese is made from ten pounds of milk, cheese is known as a "nutrient dense" food. This means that most of the nutrients found in ten pounds of milk remain in the one pound of cheese after it is processed.
That is why the recommended serving size of cheese is small in comparison to meat or grain products. Just one ounce of Cheddar provides 7.1 grams of protein and 204 milligrams of calcium.
This makes cheese a perfect food for children's lunch boxes because a small amount of cheese contains a high level of nutrients and has tremendous keeping qualities (especially natural hard varieties) cheese is an ideal addition to any camper's or backpacker's lunch box.
Although cheese should always be served at room temperature to bring out its full flavor, it is best to keep cheeses tightly wrapped and refrigerated for optimum shelf life. All cheese should be stored at temperatures between 35-40°F. Strong smelling cheese should be kept in a separate container to prevent odors from transferring to other foods.
If you bought your cheese in a waxed block or wheel, or if it is packaged in cryovac, leave it as purchased until an hour or two before serving.
Once exposed to air, cheese tends to dry out quickly, so wrap leftovers as soon as you can in plastic wrap or, for even better results, place in an airtight plastic storage container. Slightly dry pieces of cheese can still be used in cooking.
Semi-hard and hard cheese may be frozen, but be warned, there will be some changes in the product's texture when it thaws, so you should only freeze cheese that you are planning to use in cooking.
Mold may develop on the surface of cheese although most molds are harmless, it's best to remove before serving. Cut 1/2" of cheese from all sides of the mold.
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