Storage form for types of cheeses
- Hard or aged cheese : Parmigiano-Reggiano, aged Gouda, wrap in wax then add a layer of plastic wrap.
- Blue cheeses : Gorgonzola, Roquefort, Wrap in plastic wrap.
- Semi-hard and hard cheeses : Cheddar, Swiss, Gruyere, Wrap in plastic wrap.
- Soft, semi-soft, and stinky cheeses : goat, Camembert, Brie, Limburger, Place in a resealable plastic container.
- Fresh cheeses in water : mozzarella or Feta, Leave the cheese in the original packaging, changing the water every couple of days.
- Avoid storing cheese in a non breathable wrapping depending on the cheese type, use either cheese paper or wax paper.
- Do not store cheese in the coldest part of the fridge
- Do no store an extra container this stop the cheese from breathing
Also known as brinjals
Eggplants are among the most popular vegetables in the world, starring in everything from Greek moussaka, Middle Eastern baba ghanoush and Italy’s eggplant parmigiana, to France’s ratatouille and Japan’s nasu deng aku silky miso-glazed eggplant.
This versatile vegetable (also known as aubergine) ranges in colour from purple- black through pale green and variegated to white. It also comes in lots of sizes, from the more common large and bulbous variety to finger-slim Japanese eggplants and pea-sized South-East Asian varieties.
they Go well with
flavourings: garlic, chilli, onion, basil, mint, cumin, parsley, coriander, oregano.
Ingredients: haloumi, parmesan and mozzarella cheeses, anchovies, olives, tomatoes, eggs, beef, lamb, tahini, yoghurt, lemon juice, olives and olive oil.