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Storing cheese

October 29, 2008

Is it just me, or do you too face the paradox that is: storing cheese? If you get a big block, you’re saving per gram, but if you do get a big block, once you open the damn thing after a month in the fridge it just goes mouldy on the sides. I shall solve your cheese woes. You don’t even need to buy any extra plastic wrap, and for once, you can put those old take-away boxes to use. I promise, it takes less than 2 minutes.

Once you’ve used your first lot of cheese, chop the rest of your cheese into portions you think you’ll use each time. I cut mine into about six.

Then, using the plastic wrapping already on the cheese, wedge the plastic in between the portions of cheese.

Flip it over, and do the same to the bottom, but in the opposite direction (unless you’re only splitting into thirds one way)

Then, just pop it into a (preferably clear) takeaway box or similar, and throw it into the freezer. Remember to take one out and put it in an empty small container (for cream cheese, for example) in the fridge for the next time you need cheese. Next time you need cheese, grab a piece out and replace the cheese you just used from the small container in the fridge.

3 Comments leave one →
  1. November 1, 2008 6:36 am

    Nice tip :)

    I’ve managed to keep those big blocks of cheese going for ages by taking them out of their original wrapper, wrapping them tightly in cling film, and storing that inside a tied-shut plastic bag. Even using the same cling film it seems to not go mouldy and not change flavour for more than 2 months, providing I’m careful not to leave it sitting around in the open or get the surface of the cheese dirty.

  2. twospoons permalink*
    November 1, 2008 8:45 am

    Well, you shan’t need clingfilm for cheese again :) That’s originally how we did it, and then one day we ran out of clingfilm, so that’s how this post arrived!

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