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physeter posted:I'm convinced my method of expelling all air from a ziploc before sealing, and of not directly touching the surface of the remaining cheese, helps extend the "unmolded" lifespan by almost double. Doesn't matter with a hard aged cheese, but anything softer and I only touch the wedge/block through a paper towel or plastic wrap. I use the same method for the same reasons. Our cheese keeps for a very long time. I think not touching the surface of the remaining cheese is a huge factor.
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Mar 5, 2013 00:25
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| # ¿ May 2, 2024 20:56 |
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