I didn't know you weren't suppose to store cheese in plastic wrap?
-
-
As I too have a cheese problem and wanted to pass these on. Really holds open cheeses well, and the height is such enough that they will fit in the crisper section or you can stack them in the fridge. https://smile.amazon.com/gp/product/...e?ie=UTF8&th=1Comment
-
I didn't bother to take it all out but you get the idea.
Comment
-
You should think about going to a meeting at C.A.Comment
-
Looks good to me, except the American cheese. That stuff is banned.Comment
-
Mosca Sorry, I was referring to your comment about letting Mrs. have all the American slices. I grew up on Velveta and Kraft singles so I get their place and don’t despise them, but for daily eating there’s just so many other better options. Maybe I’m a snob. My kids call it fake cheese, which they cam up with on their own after tasting it at someone else’s house! -
Andrrr I know, I went through a looooong period, many many years: 30+? feeling the same way. I eventually accepted American for cheeseburgers. I still prefer pretty much anything else for sandwiches, omelets, etc.
As an aside, I’ve always thought of bagged shredded cheese as to be avoided if at all possible. Then I was watching a Jacques PepÃn video, and as he was explaining the recipe he casually reached for a bag of shredded cheese and poured it into the dish. And I learned to relax. -
Mosca Pepin used shredded cheese?!!?!? I’m far from being in ANY position to critique a master chef, especially of his caliber, but I’ve never encountered a situation where freshly shredded cheese didn’t outperform the pre-shredded in every way by a mile! Starting to think I really AM a cheese snob now 👍
-
-
Here’s yer answer....Hubie and BertAttached FilesComment
-
-
I'm confused. You said you had a cheese "problem", but I'm not seeing the problem. Your picture looks just about right.Comment
-
How the hell did you get in my kitchen? And why are you photographing my cheese drawer??
But seriously, this is a problem. My wife found a solution for keeping it longer. She wrapped in parchment and and vac sealed. It's a too long of a story to explain why she tried it, but I had blocks of Gruyere, English cheddar, and brie that came out 4wks later as good as they went in. I love cheese, and I definitely have a hard time finishing them all before they get extra funky.Comment
-
Full disclosure, I might have scoffed a bit (a lot?) when she did it. I'm a believer now. -
Perhaps you have a selection of smaller 'working' bits of each one, for snacking and sampling. The larger pieces get vac-sealed until you need another chunk? Then you're not un-sealing every time you have to have 8 different kinds!
-
Well, if you plan to watch the super bowl you can invite some friends over and make a bunch of smoked queso. I like to experiment with cheese blends in the queso.Comment
-
Mosca Just got my delivery, see your last post about the Reaper cheese that I replied to. This might just set you over the edge.
Oh boy oh boy. 🤤😋🤯Comment
-
I smoke and or age about 50-100lbs of cheese a year in a dedicated fridge...then again I have a dedicated dry aging fridge for meat too.Comment
-
It ain't hard to do, I mean if a redneck straight out the wood like I can figure it out... 58limited
-
Man, this could have come from our fridge with a dedicated cheese drawer for my wife.
We did have a very nice cheese recently with coffee in it.Comment
-
We love our cheeses too but found storing them and throwing them out disconcerting.
I don't know if you are using this but our FoodSaver has the little pigtail attachment that uses different bags made to open and close (and siphon) each time. We have found this little attachment has allowed the life of cheeses and lunchmeats to be extended five fold and not throw them out.Comment
-
So... for those of you who find yourselves with a bit of this, a small wedge of that... Sodium Citrate. Melt the cheese with some liquid (beer, water, milk...). Add a little SC. That will leave you with a nice cheese sauce. Want to make it sliceable? Add a very little SODIUM HEXAMETAPHOSPHATE.
is a good video on this and Modernist Pantry sells all this stuff and more. (no associated aside from being a customer).
Obviously, the combination of cheeses has to go together or you could get something horrible, but...Last edited by rickgregory; February 7, 2022, 07:51 PM.Comment
-
fzxdoc, jfmorris - The thing I didn't know about was the use of sodium hex to make a sliceable version of a cheese that you'd made into a smooth sauce with sodium citrate.
I mean, I can take hard cheeses that simply don't melt well, mix SC and SH in and get, for example, a sliceable parmesan. Mmmm parmesan.... -
I know, rickgregory ; that was what was so exciting about the video you linked us to. As soon as I finished watching it and downloading the method into Paprika, I ordered the chemicals plus a few other things from Modernist Pantry. That 'blog is addictive.
Kathryn
-
Comment