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bunnielab posted:Someone please talk about cheese storage. Like, what is the best general method to get the longest life? We keep them in the fridge loosely wrapped in plastic in a large tupperware bin with a towel (changed weekly) in the bottom to absorb moisture. I came about this plan in a haphazard way but it does seem to make them last longer then tight plastic wrap and just sitting on a shelf. I mostly buy harder cheeses and just keep them in ziploc bags, and I wipe them down with baking soda/water roughly every other time I handle them. If I forget they do get moldy. We just finished a huge block of baby swiss we got as a gift early in December (relatives who work for Swiss Colony) and it kept perfectly well. I also just found a chunk of Ski Queen gjetost that fell behind a produce drawer 8 or 9 months ago and it was still fine. Dried out plastic-looking hard cheese bugs me a lot more than a few spots of mold I can just trim off. Soft types I eat quickly or I'd handle like you do and white-rind cheese I wrap in paper to avoid the ammonia stink, not that I buy much. I probably wouldn't buy Swiss Colony cheese myself but I have noticed that Roth Kase in Monroe (WI) has improved recently - they used make mostly American-style swiss and baby swiss and a few weak imitations of traditional cheeses, but they're making more varieties now and they've surprised me: the last couple times I bought Grand Cru gruyere it was almost as good as mid-price swiss gruyere and costs maybe half as much. My other WI favorites for that nice quality/value balance are Carr Valley's affordable types, everything Saxon Creamery makes, and as mentioned earlier Sartori products - their SarVecchio parmesan is the only american one worth buying. Also I think there are at least 5 WI-made brands of goat and/or cow milk Leipäjuusto (Finnish bread cheese, normally melted a bit before serving) in stores now and they're all good and they're all going to make me a fatass.
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Feb 28, 2013 06:15
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| # ¿ Apr 18, 2024 03:58 |
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