Preserving our cheeses
The cheese curds :
The aged cheeses :
Preserving the pressed cheeses:
(Ex.: The Mattagami, the Kapuskois, the Opasatika, and the Saganash)
Preserving the soft cheeses:
(Ex.: The Missinaïbi, the Pagwa, and the Pivabiska)
- Cheese curds can remain at room temperature for a few days, but will develop a sour taste over time. Although they have a tendency to lose their "squeakiness" once refrigerated, you can gain some of it back by warming up the cheese, either at room temperature or by heating it up a bit.
- The cheese curd containers can be frozen. However, the texture and flavour of the curds may be slightly affected when thawed.
The aged cheeses :
- All of our other cheeses are air aged, on average, for a few weeks (the softer chesses) to a few months (the firmer cheeses) at a temperature varying between 10ºC and 15ºC. That being said, if you plan on eating your cheeses within a few days, you can leave them covered on the counter.
- Since our cheeses are made using whole milk instead of modified milk ingredients, they can easily be stored at room temperature, without any problems, for a few days. However, if mold ever develops on the cheeses (resulting from high levels of humidity or the presence of bad bacteria) you can cut off the problematic area, and the rest can be consumed without any concerns.
- We recommend warming the cheeses to room temperature at least 30 minutes before consumption: their flavour will come through much more.
- When it comes to freezing the aged cheeses, it is best to grate them beforehand. Please note that their texture and flavour may be slightly affected once thawed.
Preserving the pressed cheeses:
(Ex.: The Mattagami, the Kapuskois, the Opasatika, and the Saganash)
- Ideally the cheeses need to be stored in a cool and dry place. It is also best to keep them in their original wrapping within a sealable bag or plastic container in the warmest part of the fridge.
- Cool cellars are a perfect place to store the cheeses.
Preserving the soft cheeses:
(Ex.: The Missinaïbi, the Pagwa, and the Pivabiska)
- Please note that the soft cheeses are more delicate and vulnerable to humidity. Like all of our other cheeses, it is better to store them in their original wrapping within a sealable bag or plastic container in the warmest part of the fridge.
