No, no! No shame! To each, according to their need for cheese.
I have a vault room in the house, dug into a sand bank. I’ve never kept my swiss there. Or any cheese, that I can recall. It all stays in the cheese drawer of the fridge. Separate compartment, so it’s not affected by the opening and closing of the main fridge doors. No combination/code/thumbprint needed to open it, but now that I’m thinking of it, perhaps I should . .
I just ate an asiago and whisky-soaked cherry pasilla tortilla rollup. It relates to the topic only in that cheese.
Yeah nods … what is this “too much cheese” of which you speak confused smilie here ?? What an odd concept… “too much cheese”…
But…it’s cheese…
Mac and cheese is a good way to consume large amounts of different kinds of cheese, but I think you’re asking about storage and not recipes. All I can say about that is I’ve used moldy cheddar long after buying it (up to two months, and I cut off the moldly parts) and it was fine. It smelled weird, too, like something bad was going to happen if I’d waited any longer.
When I eat a lot of cheese, I like pairing it with fruit or pickled vegetables (caper berries, in particular).
Is there any need for cheese sculptures in the vicinity? Do you feel like setting the world record for the longest grilled cheese? Are you up for the challenge of mailing me a portion of your cheese to relieve your burdens?
Freeze some. Gift some. Eat some, ‘til done.
Make cheese puffs, cheezy poofs, frico and try it on the barbecue.
Originally from the Badger state, currently living on the Left Coast.
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We bought real Wisconsin cheese when we were back in the Midwest a few years back. We took our time eating it. Even after two years in the frig, opened, no mold. Fresh as a daisy.
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People round these parts think Tillamook (Oregon) cheese is the best. However, the Tillamook brand name cheese molds very quickly.
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On the other hand, Tillamook cheese has several off-brands produced by the company. I know for a fact their off-brand cheddar block is not Oregon cheese but Wisconsin cheese. It never gets moldy.
To paraphrase a statement I’ve heard about books and bookshelves, my problem has always been not too much cheese, but not enough Lactaid.
“too much cheese…”?
I understand what the words mean individually, but put together in that order I can make no sense of them whatever.
Probably some months. Avoid freezing, if possible, as such cheeses should be enjoyed as is.
But if you don’t think you’ll like it as is, and you expect to use as an ingredient, grating and freezing won’t damage the cheese too much and makes it easy to use a bit in an omelet, on top of chili, etc.
I don’t understand all this talk about freezing cheese. Cheese keeps extremely well in the fridge, especially if it’s well sealed. Freezing it will ruin the texture. Just leave it in the fridge. Don’t open all the packages at once if you don’t eat a ton of cheese, open one at a time. The rest will be fine.
Eat it all, live forever:
Hey now, there are some nice small dairies in the Petaluma and Point Reyes areas. I’m kind of tempted to send my parents some cheese from this place next Christmas just for the irony of sending cheese to Wisconsin.
But anyway, I tried some of the Buffalo wing cheese last night. It’s actually pretty good. As I predicted in my OP, it’s best enjoyed with crackers and beer.
That may be part of why I was worried about how long it would keep in the fridge. I once had some unopened cheese that I left in the fridge for too long, and had started to mold in spite of being unopened. It may have been some of that Spring Hill cheese I linked to, actually. It might have had somewhat higher moisture content than the Wisconsin stuff.
But if people are saying that it will keep in the fridge for a long time if it’s unopened, then that is what I will do.