i freeze cheese all the time.... i buy bricks and grate it.. put it in freezer bags.. push out the air... and in the freezer it goes... great for omelets, salads, casseroles, etc.... just do NOT FREEZE BLOCKS OF CHEEZE.. GRATE IT FIRST!!!
I vacuum seal it, keep it cool and it last for many months. But do not touch cheese with your hands when wrapping. I run a food business and buy bulk cheese so when the bulk package is opened i re seal in several new vacuum sealed packages. 👍
I’m thinking of buying a wheel of sottocenere. It has a rind of ash that perseveres it pretty well. Should I expect to get 5-6 months out of it if I cover the revealed part of the half-wheel in wax and vacuum seal it?
We bought sam's club waxed cheese then I forgot about it until I found it a couple years later behind some canned goods in our basement food storage room. The cheese was delicious. This room stays at about 50 degrees F all year long.
Adding metric and Celsius measurements would assist in understanding your advice as a large portion of the world do not use imperial measurements anymore.
You never throw cheese out. If it is dried out, so what, put it in a dish you are going to bake. If wet, rinse it off and put it in a new baggie. If moldy, scrape or thin cut it off.
absolutely wrong. some cheeses should be stored in a cool cupboard out of sunlight . same never wrap cheeses. it can sweat. the flavours intensify when allowed to air. use a separated location to avoid cross tastes and smell.
Do you cover it or just leave it open in the cupboard? Does it attract pests? There's an old country store I used to go to as a child and we would always get the made-in-house cheddar. It was left on the counter on a cake stand with a glass lid.
It's the soft cheese i find gets mouldy fast. The spreadable, white one that comes in a plastic container. Under the lid there's usually tin foil which peels back. If this is carefully rolled back over the cheese after use it helps stop mould, but only to an extent. I do this and keep the soft cheese refrigerated but find it still gets mouldy much faster than other cheeses. I know you can wrap most cheeses in plastic film to stop mould, but how do i stop it happening to the soft cheese i mention?
Why is it people always post videos saying "your doing something wrong"? No I'm not I'm doing it the way I like it, I like crispy bacon, I hate raw egg yolks and I like my steaks well done no matter what Gordon likes. Stop telling me I'm wrong because it's not how you like it. I go to the deli and order sliced cheese and they give me something about a 1/16 " thick that crumbles when you try to peal it off to put on a sandwich, when you ask for it thicker they look at you like you have 2 heads then they have the nerve to put slices of paper between every slice before they weigh it and rip you off on the weight because 1/4 of what your paying for is paper. Just slice it thicker so it can be pealed apart without paper being used. Cheese is best when cut into 1/2" cubes and dipped into a 50/50 mix of Mustard & Horseradish according to my taste and so are potato chips. My favorite cheese is Welsh Cheddar because they cure it long enough that it develops crystals of salt inside and has a distinctive crunch when eating it. That's my 2c worth, hope it helps someone make up their own mind. Remember your way is never wrong if it's how you like it.
I get 1kg blocks of different hard cheeses, cut it in 4 parts and seal them separately. So I don't expose all the cheese. Only 1/4 each time and that i can finish within 3 - 7 days.
I use a lot of cheese, but it depends on the type of cheese that you buy as to how you should store it. Italian cheeses used for grating should be taken out of their vacuum pack and wrapped loosely so that the can dry out a little before grating. Brie and any other soft cheeses should be allowed to come to room temperature before eating it. I keep my stinky cheese in separate plastic or glass containers so that they don't stink up the rest of the fridge. Sliced cheese such as American or Swiss dry out quickly, so they should be bought in smaller quantities than cooking cheese and used asap. No shortage of cheese at the stores, so no need to stock up more than you can use while it's fresh.
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Do you have your own cheese storing tips?
I usually just store cheese in my mouth - although it doesn't seem to last long there.
😂😂😂😂😂😂😂same
i freeze cheese all the time.... i buy bricks and grate it.. put it in freezer bags.. push out the air... and in the freezer it goes... great for omelets, salads, casseroles, etc.... just do NOT FREEZE BLOCKS OF CHEEZE.. GRATE IT FIRST!!!
I vacuum seal it, keep it cool and it last for many months.
But do not touch cheese with your hands when wrapping.
I run a food business and buy bulk cheese so when the bulk package is opened i re seal in several new vacuum sealed packages. 👍
Awesome! That's exactly the method I was thinking of using! Thanks for sharing, I'm definitely going to do that with my costco haul tonight 👍
I’m thinking of buying a wheel of sottocenere. It has a rind of ash that perseveres it pretty well. Should I expect to get 5-6 months out of it if I cover the revealed part of the half-wheel in wax and vacuum seal it?
Got it, I used my feet instead and the results I got are amazing!
Thank you for sharing
We bought sam's club waxed cheese then I forgot about it until I found it a couple years later behind some canned goods in our basement food storage room. The cheese was delicious. This room stays at about 50 degrees F all year long.
I was aging my smoked gouda for about 1.5 years, it was doing so well, but then after the 1.6 year mark. It got moldy 😭😭😭
So I have been storing it correctly my entire life. Thanks mom who worked in food industry.
Depends on the cheese, ridiculous!!!
Certified cheese professional............... let that sink in.
Goals!
Good god woman. Its Cheese. Not cheeses. One Cheese, two cheese, three cheese.
Adding metric and Celsius measurements would assist in understanding your advice as a large portion of the world do not use imperial measurements anymore.
You never throw cheese out. If it is dried out, so what, put it in a dish you are going to bake. If wet, rinse it off and put it in a new baggie. If moldy, scrape or thin cut it off.
I ate an entire package of tillamook pepper jack cheese slices today
Cheese doesn't last long enough in my house to go bad and cheese is the main reason I could never be a vegan.
LOVE TILAMOOK CHEESE!!!
Cheese goes so fast in our house...
I read that "you have been snorting cheese the wrong way!"
What about vacuum sealing in a vacuum chamber to preserve?
I'll bet that works really well for a time Scott, but then every time you open it.. would you have to run it through the sealer again? 🥵Lotta work..
absolutely wrong. some cheeses should be stored in a cool cupboard out of sunlight . same never wrap cheeses. it can sweat. the flavours intensify when allowed to air. use a separated location to avoid cross tastes and smell.
at least pull them out a few hours before serving. ie brie is best when left only a few hours out. but some need to be stored cool. not in a fridge.
@@addicted2caffeine I always serve cheese at room temperature. It's important to get the best flavor and aroma from the cheese.
Do you cover it or just leave it open in the cupboard? Does it attract pests? There's an old country store I used to go to as a child and we would always get the made-in-house cheddar. It was left on the counter on a cake stand with a glass lid.
great channel! just subscribed!
so do You now how to store chese becouse i dont..
Can you freeze shredded cheese used for melting and in recipes?
How about just buy the cheese you expect to eat in a week, then buy enough for the next week and just do that? Don't buy a whole wheel at a time, jeez
It's the soft cheese i find gets mouldy fast. The spreadable, white one that comes in a plastic container. Under the lid there's usually tin foil which peels back. If this is carefully rolled back over the cheese after use it helps stop mould, but only to an extent. I do this and keep the soft cheese refrigerated but find it still gets mouldy much faster than other cheeses. I know you can wrap most cheeses in plastic film to stop mould, but how do i stop it happening to the soft cheese i mention?
Wax paper
Thanks. I'll give it a try.@@RavenWolfDrum69
Awesome video man 😎
I've made and sold Gouda all my life... Don't wrap it in plastic. Put a bowl over it. Fridge not necessary. Put it in a cool pantry.
You're welcome.
My cheese always mold real fast
i just use ziplock bags and squeeze the air out first
If i wrap it with plastic it gets moldy so i wrap it with paper and it gets dry it is ok.
Keep your cheese in the fridge and wrap it up? This is some groundbreaking, shocking stuff here
😆 "groundbreaking" ...LOL! That was funny! 🧀
I know, I was shocked when they said "wrap it up". I just would never have thought of that on my own. What would we do without the internet.
if u think it is 'groundbreaking' beat best measure u can do is Do Not Drop It😊
Why is it people always post videos saying "your doing something wrong"? No I'm not I'm doing it the way I like it, I like crispy bacon, I hate raw egg yolks and I like my steaks well done no matter what Gordon likes. Stop telling me I'm wrong because it's not how you like it. I go to the deli and order sliced cheese and they give me something about a 1/16 " thick that crumbles when you try to peal it off to put on a sandwich, when you ask for it thicker they look at you like you have 2 heads then they have the nerve to put slices of paper between every slice before they weigh it and rip you off on the weight because 1/4 of what your paying for is paper. Just slice it thicker so it can be pealed apart without paper being used. Cheese is best when cut into 1/2" cubes and dipped into a 50/50 mix of Mustard & Horseradish according to my taste and so are potato chips. My favorite cheese is Welsh Cheddar because they cure it long enough that it develops crystals of salt inside and has a distinctive crunch when eating it.
That's my 2c worth, hope it helps someone make up their own mind. Remember your way is never wrong if it's how you like it.
Ridiculous. I wrap my cheese all the time and guess what? I still find mold on them.
i love Cheese MIS. Mashed
Amazing i didnt see a single slice of swiss or hear about it
I usually vacuum seal my cheese after opening the package.
Do you have to run it through the vacuum sealer every time you use some of it? 🤔
I get 1kg blocks of different hard cheeses, cut it in 4 parts and seal them separately. So I don't expose all the cheese. Only 1/4 each time and that i can finish within 3 - 7 days.
Betufull
Wrap in TIN FOIL? WHere can one find TIN FOIL? Aluminum foil seems to be more available since the 1940s.
Very nice vedio
Cant you just freeze wach cheese in its own plastic
Why would I listen to someone who keeps eggs in the fridge.
I use a lot of cheese, but it depends on the type of cheese that you buy as to how you should store it.
Italian cheeses used for grating should be taken out of their vacuum pack and wrapped loosely so that the can dry out a little before grating.
Brie and any other soft cheeses should be allowed to come to room temperature before eating it.
I keep my stinky cheese in separate plastic or glass containers so that they don't stink up the rest of the fridge.
Sliced cheese such as American or Swiss dry out quickly, so they should be bought in smaller quantities than cooking cheese and used asap.
No shortage of cheese at the stores, so no need to stock up more than you can use while it's fresh.
Speak for yourself. I store it correctly Ma'am hhahah
nice
I THINK , BUTTER IS BETTER :)
Wrong! No plastic!
I think this is why I avoid Mashed its always just click bait
cheese
I wouldn't trust someone from tillamook, their cheese is yuck
You've been doing UA-cam videos the wrong way by telling people they're doing everything wrong their entire lives.
Dont trust americans who say you can freeze cheese
ಅಮೆರಿಕನ್ ಚೀಸ್ ಸೊಸೈಟಿ ,😆😆😆😆
What beautiful writing. Don't know what it is or what it says but it looks like art.
👎
Stick to these fact only videos. Your opinion vids are not always the best researched.
Old rotten milk is kind of gross.