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Hey Guest! Are you any good at cooking? Got a favourite recipe that you love to cook or bring out to impress that special someone? Why not share it! A new forum called The Burrow has opened and it's all about homemaking!

Culinary Ask a Chef: Or Zombie explains Cooking

Discussion in 'The Burrow' started by Zombie, Aug 25, 2017.

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  1. Story Content: Cheese Saving
    Zombie

    Zombie John Waynes Teeth Prestige DLP Supporter

    Joined:
    Apr 28, 2007
    Messages:
    391
    Location:
    Within the Garden of Nurgle.
    High Score:
    2,094
    What kind of cheese?
    This is what I use as a general rule of thumb. I make cheese every year because I have livestock so just depends on what you have.

    Hard, aged cheeses (Parmigiano-Reggiano, aged Gouda): First wrap in wax or parchment paper, then add a layer of plastic wrap.

    Blue cheeses, wrap in plastic wrap.

    Semi-hard and hard cheeses (Cheddar, Swiss, Gruyere): Wrap in plastic wrap.

    Soft, semi-soft, and stinky cheeses (goat, Camembert, Brie, Limburger): Place in a resealable plastic container.

    Fresh cheeses in water (mozzarella or Feta): Leave the cheese in the original packaging, changing the water every couple of days.

    I keep the above in a note reminder on my phone. I picked it up from a website somewhere and it's pretty useful.

    If you refrigerate use your crisper or where your store your veg. The temperature is more consistent due to its location and heat and moisture are less likely to cause spoilage.
     
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