Originally Posted by jennyema
It would be quite challenging to do it at home and probably not worth the effort.
Not to mention the price of the cow......
If there's one cheese I always have on hand, it's cheddar. I try to pick it up on sale whenever I see it and haven't really noticed a difference between name brand and store brand.
I've got five little packages of the stuff right now because they came out cheaper than a big brick. And I'm still using the brick. This is where the Reynold's vaccuum sealer gets its workout, keeping my cheddar cheese good.