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Old 08-19-2005, 10:34 AM   #21
Senior Cook
Join Date: Dec 2003
Location: Southeast NC
Posts: 474
I have to agree with Michael on this. AB usually does a pretty good job but once in a while...well...he DOES drink a lot of beer and maybe one or two of his ideas are fairly beer-soaked. I also like to keep cheese tightly wrapped in foil then into a plastic bag. Never had ANY problems with dry out or mold.

"The odds of my being correct on any given issue are inversely proportionate to the proximity of my wife" BubbaGourmet
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Old 08-20-2005, 11:21 AM   #22
Assistant Cook
Join Date: Dec 2004
Location: NY
Posts: 15
I searched for quite a while for how to store Parmesan. Mine was molding before I could use it up. I did scrape the mold off, but I wanted a better solution. I was wrapping it in plastic and that did encourage the mold. Couldn't breathe. Now I wrap in parchment first and then put it in a ziploc bag. Haven't had any problems since.

Never put off till tomorrow what you can screw up today.
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