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Old 11-02-2011, 03:01 PM   #11
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I buy large chunks and wrap them in a paper towel and then into the ziplock and reefer. I have also frozen parm and reg. Not wrapping in some form of moisture absorber seems for me to leave a slimy coating, which I don't like.
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Old 11-02-2011, 03:27 PM   #12
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I buy large chunks and wrap them in a paper towel and then into the ziplock and reefer..
So, in case you get the munchies, you have a snack right there!!
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Old 11-02-2011, 07:21 PM   #13
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Our experience has been the greatest enemy of most cheeses is condensation caused by unwrapping (uncovering a jar of grated) cold / refrigerated cheese in a humid environment. The moisture (and perhaps mold spores) so promulgated promotes mold growth. We minimize this problem by storing cheese in an airtight container and removing it from refrigeration early enough to come to room temperature before permitting it to come into contact with moisture laden (summertime) air.
Many cheeses come from the 'factory' with a skin tight wax coating or rind.
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Old 11-03-2011, 03:16 AM   #14
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Parchment paper is what I have used for years.
lol, no mayo, is your avatar giorgio tsoukalos?

i used to joke that you could tell the age of and how many servings my dad got out of a remaining hunk of cheese by cutting a cross section and counting the layers of foil, plastic wrap, and rubberbands.

dw does the ziplock bag thing, i do losee plastic wrap and tight foil.

no rubberbands.
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Old 11-03-2011, 08:26 AM   #15
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I'm going to try wrapping in cheese cloth and putting in a ziplock baggie. We'll see how it goes. Thanks for the helpful responses.
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Old 11-03-2011, 03:46 PM   #16
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lol, no mayo, is your avatar giorgio tsoukalos?

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Old 11-03-2011, 03:51 PM   #17
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lol, that's too funny.

only aliens could create something that funny.


and that much hair gel...
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Old 11-03-2011, 08:00 PM   #18
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I have never had a problem with grated parm in a plastic tub, even after several months. I buy the big tub.

I bought myself a nice chunk of parm and put it in a plastic bag with a clip. It grew some mould. I cut off the mould and put it in another plastic bag. It is now wrapped in parchment paper and, as always, in the cheese keeper of my fridge. I'm curious to see how that goes.
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Old 11-03-2011, 10:47 PM   #19
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I recently read somewhere......don't know if it was here or not.....to never touch cheese with your bare fingers. It seems that even the cleanest fingers can cause mold to start on cheese. I really never thought of it before, but it makes sense. I'm very careful now when grating cheese to be sure the cheese is protected from my bare hand with plastic.
Has anyone else heard about this?
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Old 11-03-2011, 11:12 PM   #20
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I recently read somewhere......don't know if it was here or not.....to never touch cheese with your bare fingers. It seems that even the cleanest fingers can cause mold to start on cheese. I really never thought of it before, but it makes sense. I'm very careful now when grating cheese to be sure the cheese is protected from my bare hand with plastic.
Has anyone else heard about this?

Never heard that and I don't buy it. If that were true, my cheeses would all spoil instead of lasting as long as they do.
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