I was just gifted with a fresh 1-1/2-pound wedge of Wisconsin's Bleu Affinee cheese, a favorite of mine. I like it as well as Maytag, but this is more than I can eat before it begins to deteriorate.
How best to divide, wrap and store it to lengthen the shelf life? I asked about freezing it the last time I was in Caputo's Cheese Market and received a stern lecture leaving no doubt - that is not the way to do it!
I'm thinking cutting the wedge sideways into four wedge-shaped slices, Vqc-Paking each and storing in refr.
Any other experience/advice? Tightly foil-wrapping before VacPaking? Extra layers of saran first?
This stuff is made from buttermilk and aged at least 90 days, and costs about half what Maytag does. I realize I could solve the problem by eating it all by, say, Friday, but that exceeds even my enthusiasm.
I'll be most grateful for your help.