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I'm careful not to touch the cheese directly with my hand - even with freshly washed hands that promotes faster mold growth on cheese (in my experience). Husband doubted me til my experiment proved my theory.
This is exactly what I was going to post. Don't handle the cheese directly and it won't mold for months. I learned this from a stack of sliced muenster cheese from Costco, several years ago. It molded within a week of being opened and handled, and the pattern of mold actually resembled the placement of the fingers that held the cheese when separating the slices. To clarify, you can take from the cheese as needed, just don't place your hands directly on the surface unless it's the portion you plan to cut away and eat.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,032,639 times
Reputation: 28903
Quote:
Originally Posted by blueherons
So, I finally figured this out while I was in Paris and was speaking to a cheese specialist.
Never, ever wrap your cheese in plastic. It needs to breath and only use wax paper or cheese cloth to store your cheese in.
No more mold.
EXACTLY what I was told by a fancy cheese store owner, who had nothing to gain by me being able to keep cheese for a longer time. No plastic, nor foil touching the goodies.
EXACTLY what I was told by a fancy cheese store owner, who had nothing to gain by me being able to keep cheese for a longer time. No plastic, nor foil touching the goodies.
I managed a fancy cheese store for a few years. It all eventually gets moldy. The first thing that we did every day was scrape mold off of cheese. Whole wheels of imported cheese got mold on the rind or under the wax coating. We scrubbed the walk-in twice a year. There was no getting away from it.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,032,639 times
Reputation: 28903
Quote:
Originally Posted by Gerania
I managed a fancy cheese store for a few years. It all eventually gets moldy. The first thing that we did every day was scrape mold off of cheese. Whole wheels of imported cheese got mold on the rind or under the wax coating. We scrubbed the walk-in twice a year. There was no getting away from it.
Oh, of course. I wasn't implying that it would last forever... just longer. Not that I ever need it to last longer -- if there's cheese in the house, I'm quick to eat it because... cheese!
Oh, of course. I wasn't implying that it would last forever... just longer. Not that I ever need it to last longer -- if there's cheese in the house, I'm quick to eat it because... cheese!
Cheese doesn't last for long in my house, either.
My eldest brother turned me on to real cheese in the 1970s. There's no going back.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,032,639 times
Reputation: 28903
Quote:
Originally Posted by Gerania
Cheese doesn't last for long in my house, either.
My eldest brother turned me on to real cheese in the 1970s. There's no going back.
And who would want to go back? Good cheese is SO GOOD!!!
Quote:
Originally Posted by Gerania
I didn't mean to sound... mean.
You didn't. All good, my friend.
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