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Old 05-15-2008, 07:04 AM   #31
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We get a little mold once in awhile, we cut it off.
Honestly we dont keep cheese around long enough most times to have that problem very often. Definately not the cheddar or pepper jack ever, we use it so fast. Mozarella sometimes... if its getting a little too old i shred and freeze it to use on pizza.
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Old 05-15-2008, 08:12 AM   #32
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Quote:
Originally Posted by meeleend View Post
In room temperature it melts.
I have never seen cheese melt at room temperature, sorry.
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Old 05-15-2008, 08:17 AM   #33
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Cutting mold off has always bothered me a little. I think I've only done it once (this was before I starting vacuum sealing cheese). I ended up cutting all six sides...... I figured the mold I could see was one thing, but there might be spores and mold ready to start on other surfaces that I don't see. I probably wasted a lot of good cheddar, but I felt better about using it.
And this from a guy who thaws meat on the counter and cleans a cutting board my splashing dish soap on it and rinsiing with hot water
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Old 05-15-2008, 08:33 AM   #34
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There is a correct way and an incorrect way of cutting mold out of cheese. Also it can not be done with any cheese (like soft cheeses).
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