Proper storage of cold cuts and cheeses is essential to preserve their freshness, flavor and quality. Following a few simple precautions can make all the difference: let’s see how best to organize the refrigerator for these delicious products.
Refrigerator temperature
One of the crucial aspects is to maintain a constant temperature. Cold cuts should be stored in an area of the refrigerator between 0°C and 4°C, as higher temperatures accelerate spoilage. The ideal temperature for cheeses is slightly higher, between 4°C and 8°C. Temperatures too low or too high can alter the texture and flavor of cheeses.
Packing cold cuts
To store whole cured meats such as prosciutto or soppressata, wrap them in butcher paper or waxed paper to allow light breathability and avoid moisture that causes mold. Avoid plastic, which retains too much moisture. For sliced cold cuts, use airtight containers or food bags. You can wrap them first in wax paper and then in plastic bags to maintain freshness and prevent odor contamination.
Packaging of cheeses
Fresh cheeses, such as ricotta and mozzarella, should be stored in their original containers or in airtight containers to retain moisture. Hard cheeses such as Parmigiano-Reggiano and semi-hard cheeses such as Gouda require breathable packaging: wrap them in cheese paper and then in plastic wrap or bags. Soft cheeses, such as Brie and Camembert, should be wrapped in parchment paper and then in plastic to allow for light breathability and maintain freshness.
Moisture inside the refrigerator
The refrigerator area for deli meats should have low humidity to prevent mold and preserve quality. For soft cheeses that require more humidity, use a cheese box with a small hole for ventilation, maintaining ideal humidity without compromising quality. It is essential to let cheeses, especially soft cheeses, breathe: do not store them in airtight compartments, but on refrigerator shelves for proper ventilation and humidity, preventing unwanted mold.
Separation from other items in the refrigerator
Avoid placing cold cuts near highly odorous foods such as onions, as they can easily absorb the odors, compromising their original flavor. Cheeses should also be stored away from foods with strong odors, lest they absorb surrounding odors, altering their natural flavor.
Now you can best store cold cuts and cheeses in the refrigerator, prolonging their freshness to enjoy the highest quality of your favorite products!
– Semistagionato del Fiorini Caseificio Il Fiorino
Balanced flavor, notes of butter and cooked milk, tender paste. Caseificio Fiorino, located in the medieval village of Roccalbegna on the slopes of Mount Amiata, uses milk from selected local farms. Each stage of processing, conducted by experienced cheesemakers, aims for the highest quality. Some of its cheeses are world award-winning!
– Formaggio al Vino Rosso Fattoria dei Barbi cheese.
Cheeses aged in red wine are an excellence of Tuscan dairy production. During the aging process, the cheeses are immersed in selected red wines, thus absorbing the typical aromas and notes of Tuscan wines. This particular method gives the cheeses a very distinctive aroma and a rich and complex flavor, enriched by the nuances of the wine.
Finocchiona is a traditional fennel salami, aged for at least 7-8 weeks. It has a unique texture and a fresh taste thanks to the fennel seeds. It is recommended to be paired with Chianti, Tuscan pecorino cheese and vegetables in oil. Since 1806, Macelleria Falorni has been guaranteeing high quality with centuries of experience.
– Bazzone Ham “Slow Food Presidium” Antica Norcineria
Perfect with a Tuscan red wine and semi-mature Pecorino Toscano, it is exalted when coarsely sliced. Antica Norcineria, master butchers for four generations, was established after the war on the slopes of the Apuan Alps. Famous for genuine products such as lard and sausage, they hand down rural traditions using natural methods.
