Posted: 9/22/2009 2:04:57 AM EDT
| so i have the chance to get my hands on alot of cheese, real cheese not the fake stuff, any ideas or suggestions for storage or use for survival situations (mainly bug in)? thanks |
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Is it sealed? I prefer cheese that is sealed in wax but some of the other ways are ok for storing in a freezer.
If you have the space then in your freezer is best. Remember that with cheese if it gets mold on the outside (generally) you can cut off the mold and get to the good stuff under it, which is still very edible. |
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I have this problem whenever we test our machines. We run anywhere from 40-1280 pounds each time. Employees can take home some if they want to.
Hard cheeses will freeeze well just double bagged ot triple bagged in ziplocks. It will keep for 12-18 months in the freezer. Medium cheeses (cheddar, colby, low moisture mozz) I vacuum seal and freeze. This will allow me to keep them for about a year. Soft cheeses (fresh mozz, brie, ricotta...) I just don't take as much...I found it doesn't freeze as well no matter what I do to prep it. Cheese will change texture slightly once frozen. To thaw out, I unwrap from the plastic, and re-wrap in a soft tea towel or clean cotton sheet material, and place on a rack on a plate in the fridge. |
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Cheese is really remarkably durable. Found a hunk of Farmer's cheese in the frig tonight that I'd bought ~10 weeks ago. The cut end was nasty and went in the bucket for pigs slops. The body needed some mold shaved off, but the underlying cheese was fine. Sliced up very nice.
I think that if you can store cheese in reasonably cool conditions you can keep it for longer than you might think. 
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