For Christmas my parents sent me some cheese from a small local dairy (they are from Wisconsin after all). Except when I was talking to them on Christmas morning, we discovered that the dairy had sent me the wrong order. So on Monday Dad called them, and now they’re going to ship me the correct order. I kind of wish he hadn’t done that, because I was happy with the cheese I originally got even if it was “wrong”, and the original incorrect order (which I get to keep) plus the correct one is going to total four pounds of cheese. What am I going to do with four pounds of cheese?
I know if I keep it in the fridge and don’t open the plastic wrapping until I’m ready to eat it it should keep a decent amount of time, but for how long? Should I put some of it in the freezer? Or will freezing affect the flavor and texture? Should I just give some to a food bank?
The cheeses from the incorrect order are “Buffalo wing” and “Bacon Fest”. Not really flavors I’d have picked for myself, but they could probably be good with some crackers and a beer. And the bacon one could be good in omelets, since bacon is something one often puts in omelets anyway. The ones in the soon to arrive corrected order are cheddar and Colby jack. And also some sausage, which I will definitely eat.
Unless the dairy is a REALLY tiny operation, they probably have a website with storage recommendations. That’s where I’d start, since different cheeses are affected differently by freezing.
Generally speaking, I’ve had success freezing goat cheeses and parmesan/romano with little change in texture and taste. Cheddar-type cheese may become more crumbly depending on the original moisture level, making them less suitable for serving as part of a cheese platter.
But if you use the cheese in cooking rather than eating as is, the texture change shouldn’t be much of a problem.
I’m jealous! I love cheese. Four pounds doesn’t sound like “way too much” to me!
That’s the normal amount of cheddar the Mrs. and I consume on a monthly basis here. Doesn’t include the bleu, gjetost, swiss, parmesan, cream cheese, gouda or other misc. varieties.
We’ve put bricks of cheddar and Colby jack in the freezer before going out of town for a week or so. As mentioned above, the texture changed; we now slice the bricks before freezing 'em.
As for how long it keeps if unopened, I’ve got sealed cheeses in my fridge that I’ve stored for over 10 years so far. Still looks good. Ones I’ve cracked open after 7 or 8 years have been delicious.
Once opened, they should be consumed before mold overruns. How quickly that happens depends on your handling, exposure to moist air, etc. I’ve had some do well for 2-3 months once opened. Others go bad quicker.
If you’re going to cook with it. I’d run either the Colby or cheddar through my food processor with the cheese grater attachment and then bag and freeze. It works good for anything that needs melted cheese.
There was a company that printed that on a reflective off-white background so it perfectly matched WI license plates. In a matching size/font, so you could stick it over “America’s Dairyland”. *
“What does Bob Dole think? Bob Dole thinks he’s a doofus.”
So yes, dietary restrictions aside, MOAR CHEESE. Not that we were worried about it considering your avatar in all it’s glory. As for ways to use it, we’ve already talked freezing, and depending on how it’s packaged/sealed I don’t know if a food bank will take it (safety issues) although that is a very generous and thoughtful answer.
If if weren’t for freaking COVID, I’d say invite friends/family nearby to a cheese tasting (make them bring the crackers and beer, you share the cheese, win across the board) but . . . well BLEEEEP Omicron.
For other ways to use the cheese that may mitigate the flavors if you’re not into eating them straight, I’d suggest a simple queso - a small onion and jalapenos briefly sauteed in a skillet and remove. Make a simple roux with butter and flour over medium heat (blonde is fine), add in a cup of beer, whisking all the time, then slowly add a cup of milk, and heat until thickened, then add 10-12 ounces of either specialty cheese (shredded) a small handful at a time until it all comes together. Salt and pepper to taste, and additional flavors as needed (some people want mustard, red pepper flake, dijon mustard, whatever works with the cheese and your tastes). Serve with chips, bread, pretzels, veggies, almost anything really.
And yes, there are easier options for queso/beer-cheese dips online, this is just based on what I normally do. It is CS after all!
