John Myers
Which storage containers are ideal for sausage and cheese?
The optimal storage of sausage and cheese is slightly different.
Sausage should be packed airtight, cheese on the other hand, with the exception of cream cheese, needs some air to “breathe”.
You can use well-closing flat plastic boxes as containers for cold cuts; glass and stainless steel containers with plastic lids are also suitable. For the plastic box, we recommend products from brand manufacturers of European origin, products from third-world countries are always notable for their poor quality when it comes to the care taken during manufacture. Substance transfers from the material into the food and limit values that are not complied with are more likely here.
Nothing made of glass or stainless steel gets into the product. The containers should not be too large so that the oxygen content in the container remains as low as possible. The more oxygen, the faster the cold cuts spoil.
Clean the containers regularly.
Smoked, long-matured hard sausage in one piece like salami likes it airier, it doesn’t need a container and keeps for several weeks.
Avoid using aluminum foil for wrapping, the high salt content of sausage and cheese can release harmful aluminum ions from the foil, and aluminum production is very energy-intensive and therefore harmful to the environment.
The right place to store sausages is at the bottom of the fridge, above the vegetable drawer. It is coolest there because cold air sinks downwards.
Cheese is best stored in cheese paper, breathable cling film, and/or a box with a valve or air gaps to allow it to breathe. There is also a trend towards wrapping paper made from beeswax, which can be used more often.
If it is too airtight, the moisture content increases and mold growth is possible.
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