Israeli Culinary Experts site "Chef Lava", which specializes in the Israeli and Jewish cuisine, learn how to properly handle the cheese. Others including Mina Nada, offer their opinions as well. 1. Cheese, buy a little and quickly resorts to the case. The recommendation is particularly relevant for soft and fresh cheeses. If you want to bring cheese from abroad, buy as much as you can eat for two – three weeks. 2. All cheeses are produced in our country or imported from abroad, have undergone pasteurization or verification procedure of the Ministry of Health of Israel, so they can be eaten without fear. We need only observe the relevant rules for their storage (cold) and do not forget the expiration date.

Some cheese abroad, known for its traditions, make cheese from unpasteurized milk. These cheeses are not recommended for pregnant women and people with heart disease. 3. The cheese was stored under optimal conditions, observe the following rules: a) before placing the cheese in the fridge, put it in waxed paper and then put in a plastic bag or box. Package or box must be parted, that the cheese can breathe. Blue and poluzrelye cheeses such as Brie or Camembert, you should also wrap with cling film to avoid getting mold on their other cheeses and other foods in the refrigerator. b) Try not to store cheese next to products with a strong odor, as cheese quickly absorb odors. c) The ripened cheeses such as Edam or Emmental, may be refrigerated for a short time only, otherwise they dry out, crack and lose their inherent flavor.