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Sometimes my cheese will get green spots on it after being in the frig for a length of time. Mold I assume. What about smoked chease?
I don't have any scientific proof, but it appears to last much longer. I don't have have too many problems with cheese molding, but if I do, I normally cut the mold off. After a few times I do toss it.
Get yourself a foodsaver vacuum thing....any brand will do. Your cheese will last months! Guaranteed! I've still got a block of cheese from Christmas that I'm still using for cheese and cracker snacks now, in March! I open it, cut what I need, and reseal.
I LOVE, LOVE, LOVE my foodsaver!!!
When I make piecrusts, I always make extras...freeze them unwrapped, and then put the crust (pie plate and all) in a foodsaver bag, seal it, and it's perfect months and months later!
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