Posted: 2/12/2010 6:49:43 PM EDT
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As with many other things I buy my cheese in bulk. I usually do a pretty good job of rotating the stock but I ended up with a couple of blocks of Monetary Jack that are about a month past their listed expiration date. They looked and smelled alright (no mold or anything) so I figured I'd give it a try and see how it tasted. It didn't taste "bad" but there was a noticeable change in the cheese's flavor and texture. In fact it tasted very similar to something else. Can anyone guess what the cheese tasted like and provide an explanation as to why? |
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Quoted: Cheddar then? Quoted: Doesn't cheese get stronger flavor as it ages? I don't know what it tasted like, but that is my guess. It aged well.  It didn't taste bad at all just different. It made some very nice home-made macaroni and cheese for my lunch today in fact. |
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Quoted: Quoted: Cheddar then? Quoted: It didn't taste bad at all just different. It made some very nice home-made macaroni and cheese for my lunch today in fact. Doesn't cheese get stronger flavor as it ages? I don't know what it tasted like, but that is my guess. It aged well. Yes. It felt and tasted exactly like cheddar. In fact, I had to double check the label to make sure that it wasn't cheddar! Is cheddar made from aged Monterey Jack? |
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Quoted:
Quoted:
Quoted:
Cheddar then?
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It didn't taste bad at all just different. It made some very nice home-made macaroni and cheese for my lunch today in fact. Doesn't cheese get stronger flavor as it ages? I don't know what it tasted like, but that is my guess. It aged well.
Yes. It felt and tasted exactly like cheddar. In fact, I had to double check the label to make sure that it wasn't cheddar! Is cheddar made from aged Monterey Jack? It was this week. 
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cheese is good for a year or more as long as wrapped in cheese cloth in your refer..
semi hard cheese will store on your kitchen counter for a month, up to 3 mo for Parmesan or Pecorino..... cheeese gets tastier with age, just trim off the mold and dive in, IT IS MOLDED MILK to begin with(simple answer) cheese was invented for long term food storage and use.. your average "block" cheese from costco is about 30 days old and aging it makes it better,, Everything by federal mandate has to have a sell by or expiration date. doesn't mean it is bad past that date, just has exceeded its "freshness" potential... as always, let your taste buds tell you, they will pretty quick if something is BAD, (generally) CHEF |
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Quoted:
Quoted:
Quoted:
Cheddar then?
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It didn't taste bad at all just different. It made some very nice home-made macaroni and cheese for my lunch today in fact. Doesn't cheese get stronger flavor as it ages? I don't know what it tasted like, but that is my guess. It aged well.
Yes. It felt and tasted exactly like cheddar. In fact, I had to double check the label to make sure that it wasn't cheddar! Is cheddar made from aged Monterey Jack? big difference is food color.. CHEF LOTS of food info here and questions answerd daily... |
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Quoted: cheese is good for a year or more as long as wrapped in cheese cloth in your refer.. semi hard cheese will store on your kitchen counter for a month, up to 3 mo for Parmesan or Pecorino..... cheeese gets tastier with age, just trim off the mold and dive in, IT IS MOLDED MILK to begin with(simple answer) cheese was invented for long term food storage and use.. your average "block" cheese from costco is about 30 days old and aging it makes it better,, Everything by federal mandate has to have a sell by or expiration date. doesn't mean it is bad past that date, just has exceeded its "freshness" potential... as always, let your taste buds tell you, they will pretty quick if something is BAD, (generally) CHEF I've noticed that with several other foods as well. |
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Quoted: Quoted: big difference is food color..Quoted: Yes. It felt and tasted exactly like cheddar. In fact, I had to double check the label to make sure that it wasn't cheddar!Quoted: Cheddar then? Quoted: It didn't taste bad at all just different. It made some very nice home-made macaroni and cheese for my lunch today in fact. Doesn't cheese get stronger flavor as it ages? I don't know what it tasted like, but that is my guess. It aged well. Is cheddar made from aged Monterey Jack? CHEF LOTS of food info here and questions answered daily... Thanks for the explanation. I have checked out that thread before. I guess I'll have to do so again! |
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Growing up in rural Alaska, I have been cutting mold off of cheese all my life. I don't notice a difference.
Reminds me of a story my Grandfather told me where a young man traveled to Anchorage from the bush and spit out the scrambled eggs at a restaurant because they didn't taste right. Turns out they were too fresh. At the remote mining camps before air freight, everything was freighted or barged in and was well aged. |
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Quoted: Growing up in rural Alaska, I have been cutting mold off of cheese all my life. I don't notice a difference. Reminds me of a story my Grandfather told me where a young man traveled to Anchorage from the bush and spit out the scrambled eggs at a restaurant because they didn't taste right. Turns out they were too fresh. At the remote mining camps before air freight, everything was freighted or barged in and was well aged. Well I guess that's one strike against Alaska. I do generally like my food fresh. |
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Quoted:
Quoted:
Growing up in rural Alaska, I have been cutting mold off of cheese all my life. I don't notice a difference. Reminds me of a story my Grandfather told me where a young man traveled to Anchorage from the bush and spit out the scrambled eggs at a restaurant because they didn't taste right. Turns out they were too fresh. At the remote mining camps before air freight, everything was freighted or barged in and was well aged. Well I guess that's one strike against Alaska. I do generally like my food fresh. We do have regular air freight out here in the bush, but some places are more remote than others. |
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Not sure if it holds any water but i have some mozzarella i purchased in bulk and what i didn't freeze started smelling real strong with an ammonia smell and got moist. I threw that out but read something about letting it air out in the fridge for a couple hours and sealing it back up. 2-3 pounds that i froze and then thawed in the fridge. I aired it out to try it and so far it has lasted about 2 weeks but i'll use the 10 oz or so left sunday or monday.
Different cheeses age..... well differently i guess. |
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Quoted: Not sure if it holds any water but i have some mozzarella i purchased in bulk that started smelling real strong with an ammonia smell and got moist. Read something about letting it air out in the fridge for a couple hours and sealing it back up. 2-3 pounds that i froze and then thawed in the fridge. I aired it out to try it and so far it has lasted about 2 weeks but i'll use the 10 oz or so left sunday or monday. Different cheeses age..... well differently i guess. It doesn't sound like Mozzarella is among those that age pleasantly.  |