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Posted: 9/8/2016 2:01:06 AM EDT
[#1]
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Posted: 9/8/2016 1:13:13 PM EDT
[#2]
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Posted: 9/8/2016 3:13:03 PM EDT
[#3]
They say the temp is 39-86 degrees for storage so a basement up here should do just fine. Just stack em on the shelves
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Posted: 9/8/2016 10:53:46 PM EDT
[#4]
The cheese wax looks really easy to do.
When you get a block that is down to a convenient amount, you can grate and freeze it then vacuum seal it. The grated cheese works great for cooking with. |
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Posted: 9/8/2016 11:32:29 PM EDT
[#5]
Interesting stuff. OP, what cheeses were you planning to try this with? |
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Posted: 9/9/2016 6:27:27 PM EDT
[#6]
Quote HistoryQuoted:
Interesting stuff. OP, what cheeses were you planning to try this with? Was just going buy generic pre-waxed chedder, mozzarella, etc. Every day cheeses. Just to have something other than rice, beans and pasta. ETA: nothing expensive or crazy. I've seen cheap gouda wheels too. |
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Posted: 9/17/2016 11:37:54 PM EDT
[#7]
Quote HistoryQuoted:
Was just going buy generic pre-waxed chedder, mozzarella, etc. Every day cheeses. Just to have something other than rice, beans and pasta. ETA: nothing expensive or crazy. I've seen cheap gouda wheels too. Quote HistoryQuoted:
Quoted:
Interesting stuff. OP, what cheeses were you planning to try this with? Was just going buy generic pre-waxed chedder, mozzarella, etc. Every day cheeses. Just to have something other than rice, beans and pasta. ETA: nothing expensive or crazy. I've seen cheap gouda wheels too. Cool. When things die down in the garden this fall, I'd like to try this as well. Cheese goes great over beans and then melted. I'll take a can of Bush's Baked Beans and put some slices of cheese on top and then heat it. Tastes good. |
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Posted: 9/18/2016 2:06:33 AM EDT
[#8]
Quote HistoryQuoted:
Cool. When things die down in the garden this fall, I'd like to try this as well. Cheese goes great over beans and then melted. I'll take a can of Bush's Baked Beans and put some slices of cheese on top and then heat it. Tastes good. Quote HistoryQuoted:
Quoted:
Quoted:
Interesting stuff. OP, what cheeses were you planning to try this with? Was just going buy generic pre-waxed chedder, mozzarella, etc. Every day cheeses. Just to have something other than rice, beans and pasta. ETA: nothing expensive or crazy. I've seen cheap gouda wheels too. Cool. When things die down in the garden this fall, I'd like to try this as well. Cheese goes great over beans and then melted. I'll take a can of Bush's Baked Beans and put some slices of cheese on top and then heat it. Tastes good. Yeah I was hoping there was like 1 lb wheels I could buy and just start stocking up on my favorites since cheese is exposed the moment you open it up. |
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Posted: 9/20/2016 2:45:35 PM EDT
[#9]
Quote HistoryQuoted:
Was just going buy generic pre-waxed chedder, mozzarella, etc. Every day cheeses. Just to have something other than rice, beans and pasta. ETA: nothing expensive or crazy. I've seen cheap gouda wheels too. not trying to hijack but do you have LARD |
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Posted: 9/20/2016 3:38:39 PM EDT
[#10]
Quote HistoryQuote HistoryQuoted:
Quoted:
Was just going buy generic pre-waxed chedder, mozzarella, etc. Every day cheeses. Just to have something other than rice, beans and pasta. ETA: nothing expensive or crazy. I've seen cheap gouda wheels too. not trying to hijack but do you have LARD Why do I need lard? And just watched some videos on how to MAKE cheese. seems easy enough. Might try my hand at making some mild cheddar and aging it. |
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Posted: 9/21/2016 1:44:26 AM EDT
[#11]
Quote HistoryQuoted:
Why do I need lard? And just watched some videos on how to MAKE cheese. seems easy enough. Might try my hand at making some mild cheddar and aging it. Quote HistoryQuoted:
Quoted:
Quoted:
Was just going buy generic pre-waxed chedder, mozzarella, etc. Every day cheeses. Just to have something other than rice, beans and pasta. ETA: nothing expensive or crazy. I've seen cheap gouda wheels too. not trying to hijack but do you have LARD Why do I need lard? And just watched some videos on how to MAKE cheese. seems easy enough. Might try my hand at making some mild cheddar and aging it. well if you're storing rice and beans for some sort of preps wouldnt you rather have it taste 1000% better AND have fat as a reasonable macro percentage ? For $40 you can add 200,000 calories to your preps. Its shelf stable. I just notice people storing basically carbs (with a low but survivable protein content) but not fats. |
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Posted: 9/21/2016 11:08:08 PM EDT
[#12]
Quote HistoryQuoted:
well if you're storing rice and beans for some sort of preps wouldnt you rather have it taste 1000% better AND have fat as a reasonable macro percentage ? For $40 you can add 200,000 calories to your preps. Its shelf stable. I just notice people storing basically carbs (with a low but survivable protein content) but not fats. Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Was just going buy generic pre-waxed chedder, mozzarella, etc. Every day cheeses. Just to have something other than rice, beans and pasta. ETA: nothing expensive or crazy. I've seen cheap gouda wheels too. not trying to hijack but do you have LARD Why do I need lard? And just watched some videos on how to MAKE cheese. seems easy enough. Might try my hand at making some mild cheddar and aging it. well if you're storing rice and beans for some sort of preps wouldnt you rather have it taste 1000% better AND have fat as a reasonable macro percentage ? For $40 you can add 200,000 calories to your preps. Its shelf stable. I just notice people storing basically carbs (with a low but survivable protein content) but not fats. For how long? I know saturated fats (coconut oil, lard) are much more stable than unsaturated fats (olive oil), but I think it would be easier to start with a smaller amount and rotate. |
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Posted: 9/22/2016 10:36:57 PM EDT
[#13]
Quote HistoryQuoted:
For how long? I know saturated fats (coconut oil, lard) are much more stable than unsaturated fats (olive oil), but I think it would be easier to start with a smaller amount and rotate. rendered fat should store basically forever, especially is in an airtight container. I have one box I use from and one split up and vacuum sealed. Its in a plastic bag in the box it comes in. The only part exposed to air is the top surface when you open it |
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Posted: 9/24/2016 2:04:46 PM EDT
[#14]
Quote HistoryQuoted:
rendered fat should store basically forever, especially is in an airtight container. I have one box I use from and one split up and vacuum sealed. Its in a plastic bag in the box it comes in. The only part exposed to air is the top surface when you open it Quote HistoryQuoted:
Quoted:
For how long? I know saturated fats (coconut oil, lard) are much more stable than unsaturated fats (olive oil), but I think it would be easier to start with a smaller amount and rotate. rendered fat should store basically forever, especially is in an airtight container. I have one box I use from and one split up and vacuum sealed. Its in a plastic bag in the box it comes in. The only part exposed to air is the top surface when you open it Got it. |
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