Comments on How can I make hard cheese keep longer, while preserving texture?
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How can I make hard cheese keep longer, while preserving texture?
I like to keep hard cheese at home, and use it from time to time -- in everything from sandwiches to cooking.
However, there are periods (sometimes up to a few weeks) when I just don't use all that much cheese for a variety of reasons.
What usually happens then is that I'm left with a moldy half an already small chunk of cheese (I already buy basically the smallest ones available in the stores), where I can either cut the moldy parts away and have something like a cube maybe 5 cm to the side left, or simply give up and throw it away entirely. Both options seem highly wasteful.
I already keep the cheese in a sealed, evacuated but not vacuum-sealed plastic bag in the refrigerator, but that doesn't seem to help much.
It's not so much an issue in outright cooking, but for sandwiches, I would really like to preserve texture as well.
What can I do to make the cheese keep longer?
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Depending on the type of hard cheese, freezing may be a viable possibility. I've successfully frozen cheddar, mozzarella, and Swiss cheese and used them for cooking later with no noticeable detriment to flavor or texture. I'm not sure they would hold up to straight munching though, and my one experiment at freezing Brie was a disaster.
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