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Cheese Storage Advice, Please!

post #1 of 2
Thread Starter 

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!

 

So, OK...

 

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.

 

Thanks

 

Mike

travelling gourmand
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travelling gourmand
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post #2 of 2

Wrap tightly in aluminium foil. Then wrap in wax paper or better linen cloth. That cheese needs to breath, don't use vacuum pack or film. Keep in the fridge in a plastic container, appart from other cheeses.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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