Communities

Writing
Writing
Codidact Meta
Codidact Meta
The Great Outdoors
The Great Outdoors
Photography & Video
Photography & Video
Scientific Speculation
Scientific Speculation
Cooking
Cooking
Electrical Engineering
Electrical Engineering
Judaism
Judaism
Languages & Linguistics
Languages & Linguistics
Software Development
Software Development
Mathematics
Mathematics
Christianity
Christianity
Code Golf
Code Golf
Music
Music
Physics
Physics
Linux Systems
Linux Systems
Power Users
Power Users
Tabletop RPGs
Tabletop RPGs
Community Proposals
Community Proposals
tag:snake search within a tag
answers:0 unanswered questions
user:xxxx search by author id
score:0.5 posts with 0.5+ score
"snake oil" exact phrase
votes:4 posts with 4+ votes
created:<1w created < 1 week ago
post_type:xxxx type of post
Search help
Notifications
Mark all as read See all your notifications »
Q&A

Post History

75%
+4 −0
Q&A 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...

3 answers  ·  posted 4y ago by Canina‭  ·  last activity 4y ago by xtal‭

#1: Initial revision by user avatar Canina‭ · 2020-06-10T14:51:40Z (almost 4 years ago)
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?**