STORAGE OF CHEESE

Cheese - Storage

The quality of any cheese variety is dependent on many factors such as the quality of the milk, the activity of starter cultures and the manufacturing stages. But the criterion such as handling of cheese in the storage room and conditions provided during the maturation period are important. The latter aspects can have a bearing on the biochemical changes that take place in the curd during the storage period. This will ultimately have an effect on the final quality of the cheese. The handling ad storage conditions may vary depending on the variety of cheese and below are given some examples.

Swiss cheese

The Emmental and Gruyere type cheese undergo a secondary fermentation during the early stages of storage and the “eye” formation take place in cheese due to the metabolic activity of the propionic acid bacteria. Thus the wheel shaped Swiss cheese are matured under controlled temperature and relative humidity conditions and the following parameters amply illustrates this.

Gruyere cheese

The cheese is stored under 10°C for 3 weeks and then at 15 – 20°C for 2 – 3 months in an atmosphere of 90 – 95% relative humidity. The storage is completed at 12 – 15°C and 85% RH for 8-12 months. The cheese is turned regularly and rubbed with a damp cloth to aid the growth of those bacteria that provide the red brown smear coat.