I'm with you. I got several mature cheddar cheeses for a bargain price a couple of weeks ago. They were near their sell by date. I've been eating so much cheese. So. Much. Cheese.😂 I regret nothing.
A couple of decades ago I worked in a factory that cut 20kg blocks of cheese into retail size blocks. It usually came in on pallets, wrapped in plastic and cardboard and left the same way. Mrs Kirkham's award winning cheese was wrapped in cloth and wax. It was also turned every day as it matured. I think her son makes it now.
@@skinkrawler4363I purchase keep refrigerated foods online all the time. I just reciev😂d a bottle of Nasal Napalm horseradish. Think wasabi x10. It came in an insulated envelope with a fabric coated ice pack and then shipped in a box full of packing peanuts. It's was 40° when I opened up the envelope after being in transit for 4 days.
Gal in video: “This is my havarti cheese after one month…” Me, who grew up in ‘America’s Dairyland’ (Wisconsin): “Who takes more than a month to eat a block of cheese?”
Exactly. If I don't use up the cheese fast enough then I start literally eating the cheese by itself not even using it as an ingredient or anything just chunks out of the block of cheese just bitten.
From all the industrial kitchens and food processing places I've worked at. Can confirm mold spores spread very fast in humidity. Best solution for cheese I've seen was either having them portioned stored in wax paper over a salt tray or for shredded to be frozen once vacuum sealed
Huh. We keep our (simple default yellow) cheese in a tupperware box. It keeps for at least two weeks, by then we've finished it. The box is also opened every day, because we have some cheese daily. Maybe that's giving it enough air 🤔
If it is a standard supermarkt cheese, I suspect it has some conserving agents as well that can help to explain this. And indeed the airing will help with moisture
You know exactly what she was saying (and she herself clearly understood the distinction unless you assume that she believes there is a species of plant/animal/fungi that literally is cheese) so you’re just writing this to be a dick
@@PasteurizedLettuceyou’re wrong she opened with a stupid clickbaity remark so he’s correcting her. He isn’t misconstruing shitting. She shouldn’t have said “it’s alive” if she doesn’t mean “it’s alive”. Not that hard to understand.
@@grimmcreeper192 like this is just basic reading comprehension and literary construction 101 and I find it difficult to understand how one could function not understanding it since these kinds of constructs are part of daily language
I always wrap cheese around a paper napkin so that the napkin absorbs moisture and humidity, but that only works for shorter periods of time (no longer than a week)
Damn it!!! I have boofed some expensive cheese doing that! This inspires me to do a dive into parchment paper facts because I recently discovered it and it is amazing!
I wrap my blocks of cheese in paper towels and store them in plastic baggies. The trick is to change out the paper towels as the cheese loses water and they go wet. I've had a block of cheese last two months in perfect condition by doing this. (It was a comically sized block that I got from Costco, and I live alone and enjoy many cheeses at the same time).
Cheese has never lasted 15 days in my frfridge. The idea of "let me set this cheese aside for a later date"? Hard pass. Imma eat it all in a week, and then go to the store to buy more.
I don't eat enough cheese to buy special cheese paper. That's a great tip though! When I do have a peace of cheese I never touch it with my hands (I put a clean plastic baggy over my hand when cutting or grating it or pull the plastic bag I save it in back over my hand). This also helps cheese last longer.
I had a class during summer and I don't remember why but I put a block of cheese in my backpack and here's what ended up happening. Because it's summer that meant it was super hot outside and I was riding my bicycle to and from school The flavor of the cheese was the white yellow mixed one which I can't remember the name off top of my head even though I buy it all the time. Yes I did put it in plastic baggie. After I figured out there was cheese in there I pulled it out and ate it and had no ill effects whatsoever. The cheese was like a tiny bit more oily than normal but that was the only difference I noticed. I wish I could remember the obvious weird question of why did I have cheese in my backpack?
I store my cheese (chedder, nothing but the best for me, hate soft cheeses anyway) in plastic food storage boxes in the fridge. And use it or lose it within a fortnight. And sometimes get the plastic wrapped chedder cheese (not Kraft...) That last for many months according to the use-by date, so good there also.
Air, bacteria from hands and unclean utensils, and moisture are the death of cheese. Whenever i ignore those 3 rules , my cheese molds. I buy 2lbs blocks from costco and they stay for 2-3 months if handled properly
I put my cheese in a vaccum bag and vaccum seal it and cut it under the seal every time I need some cheese and vaccum seal it again, as the bag becomes smaller so does the cheese, no mold and fresh Gouda cheese for weeks and it only uses one vaccum bag 😉
I love how she opens with, “I’m here to tell you…”. So it’s her only purpose in life. This is her life. Her whole mission. We should be so lucky that she deigned to descent from that cross and share her wise words with us 😂 I appreciate her advice (thanks), but a little less pedestal would be good.
If you open a bag of mozzarella it's better to eat it all in the same meal, if you have to keep it, put mozzarella in its own water and eat it in a couple of days.
well it's just easier to put it completely exposed on a board for cheeses in the fridge (doesn't work in USA since all cheeses there are pasteurised and dead)
Yeah. And they reseal "conveniently, right? Even my hard cheese starts mold after just 4 days in those. I wrap half of it air tight in those plastic foils stuff. That way when I finished the other half, I still got good cheese. But it's not holding for long after I unwrap it the first time
Air is also not good for it either. My tip: if you are going to eat it slowly, put a paper towel or teo in there, and remove all the air as best you can.
Ok but this isn’t because the cheese is alive and you kill it by putting it in a bag, this is because the cheese is dead and the things that grow on it that you don’t want really like the moisture
