Cheese
Storing white cheese, tulum and kaşar
Brined cheese stays soft in its brine and dries out without it. Hard cheese needs the opposite: air and paper rather than water.
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White cheese (beyaz peynir)
Keep it in the fridge in its own brine, in a lidded container, with the cheese fully covered. Take out only what you will eat and use a clean, dry spoon or fork. If the brine runs low, top it up with lightly salted cold water.
Tulum cheese
Tulum is crumbly and dries quickly. Keep it in a closed container in the fridge and press the surface flat after each use.
Kaşar and aged kashkaval
Wrap cut kaşar in baking paper and then put it in a box or bag. Cling film alone traps moisture against the cut face.
Dates
Every pack carries a use-by or best-before date and often a note on how long it keeps after opening. Follow the pack rather than a general rule, and keep all cheese at fridge temperature.
