The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Storing Breads with cheese in them

janij's picture
janij

Storing Breads with cheese in them

So how do you store bread made with cheese baked inside?  Can you just leave it on the counter?  If so for how long?  Til it just gets moldy?  Or do you have to worry about the cheese going bad?  Or does that not matter since it has been cooked?  Haven't read about this anywhere that I can remember and I am one of those people who errors on the side of caution when food safety is concerned.

Mini Oven's picture
Mini Oven

I think the bread will mold long before the cheese ever does.  Store like regular bread.

hsmum's picture
hsmum

I hope you don't mind me adding a related question, as this has been on my mind too!  I recently made the BBA "Casatiello", a brioche-type bread containing provolone and salami.  And found myself wondering whether I should be keeping it in the fridge.  Thoughts on that?


Karen

Yumarama's picture
Yumarama

Salami, prosciutto crudo and the like are cured and dried meat. They are left to hang for long periods, from several weeks to sometimes years, in warm spaces to dry. 


If you used fresh meat (ground beef, sliced ham) you may have an issue but any of the dried & spiced sausage meats should be fine. They've already been "left out" for far longer than your bread will possibly be.


And bread shouldn't be refrigerated, it stales up very rapidly in the fridge.

hsmum's picture
hsmum

Ahhh, that makes sense.  Thanks.


Karen