How to serve and keep cheese https://gligora.com/how-to-serve-cheese/ en krunovukovic@wmd.hr Copyright 2016 2016-10-19T11:50:00+00:00 Serving and cutting cheese https://gligora.com/how-to-serve-cheese/serving/serving-and-cutting-cheese https://gligora.com/how-to-serve-cheese/serving/serving-and-cutting-cheese#When:11:50:00Z Before serving cheese it should be left at the room temperature for at least half an hour to get its full taste and become easier to be cut and served, in case it is a bit older cheese.

Cheese is cut in triangle shapes, while the skin part should be on the edge side of the piece and in this way it should be served on a tray or plate. It is important to serve the cheese the way it will not stay cut for a longer period and to avoid contact with dry meat products so as not to absorb their smell.

Serving and cutting cheese

Pag cheese is served with quality wine or with Dalmatian smoked ham or salted anchovy with white bread or warm Pag small loafs and olives. Old Pag cheese goes perfectly with grapes, Pag sage honey and virgin olive oil from Lun, Pag. Grated Pag cheese makes a perfection combination with home-made dishes such as gnocchi, risotto, macaroni or porridge.

Old Pag cheese goes with stronger red wine such as Plavac mali, Babić, Marlot and Teran, while younger cheese goes with white wines such as Paški Gegić or Žutia, Pošip or Žlahtina.

]]> 2016-10-19T11:50:00+00:00 Cheese keeping https://gligora.com/how-to-serve-cheese/serving/cheese-keeping https://gligora.com/how-to-serve-cheese/serving/cheese-keeping#When:11:47:00Z The whole cheese is to be kept in the cellar or in the coolest and darkest room in the house. In such case, the cheese should be kept on a wooden or plastic tray and several times a week it should be turned around, coated with olive or sunflower oil to prevent overdrying and mold. Ideal cheese storage conditions include temperature of 12°C to 18°C and 75 to 90% relative air humidity. In this way cheese will continue to mature naturally and can be left for more than a year.

If you do not have a cooler room, you can also use your refrigerator, putting the cheese in the cheese box or under a bell jar made of glass or plastics and put onto a tray. If you do not have any cheese box, you should at least wrap it with a piece of foil to prevent overdrying in the fridge and absorption of the fridge smells. Of course, the cheese will get some mold in the fridge but it should be oiled and turned around now and then.

When you cut it, the cheese or cheese slices should be kept in the cheese box/dish in the fridge (bell jar made of glass or plastics). The piece of cheese that is being cut from should definitely be wrapped in transparent foil to prevent overdrying while the rest (cheese skin) should be oiled. Hard and semi-hard cheese can be preserved also by dipping the whole cheese or its slices into olive oil.

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