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Old 06-07-2007, 06:03 PM   #11
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just wondering why you would want to store your cheese at room temp
true the more aged or brined cheese can be stored at room temp
just it would need to be consumed quickly
softer cheeses i don't suggest it
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Old 06-07-2007, 06:26 PM   #12
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Quote:
Originally Posted by Caine
The accumulation or buildup of moisture on and/or around an inanimate object is referred to as sweating.
Yes, but in the case of cheese, because it does contain it's own moisture, sweating is refered to the moisture that is being exuded. Although sweating can be used in the definition that you're referring to, it is used more for objects that do not contain moisture of their own.
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Old 06-07-2007, 06:33 PM   #13
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Quote:
Originally Posted by ironchef
Yes, but in the case of cheese, because it does contain it's own moisture, sweating is refered to the moisture that is being exuded. Although sweating can be used in the definition that you're referring to, it is used more for objects that do not contain moisture of their own.
both of what you have said is correct
but consider cheese is still a "live" food
that liquid that the cheese exude is actually the waste of the bacteria still alive in the cheese and eventually it will spoil the cheese and the mold if it is a blue veined cheese will turn pinkish and at that point i would definitely discard it
for that is another bacteria entirely and might cause food borne illness
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Old 06-07-2007, 09:08 PM   #14
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The point is, don't wrap cheese in plastic because it develops slime. Wrap in parchment paper, as cheese mongers do in Paris. The air needs to circulate. BUT then vacuum seal it at home if you are going to keep it a long time.
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Old 06-07-2007, 09:38 PM   #15
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Laughing Cow cheese (the kind in a circular, disk-shaped box) doesn't need to be refrigerated - I've seen it sold in some grocery stores on shelves. I have brought them on travels and it worked pretty well.

I once tried to travel with Smoked Gouda without refrigeration. It did not work.

Cheers,
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Old 06-08-2007, 12:49 PM   #16
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Quote:
Originally Posted by ironchef
Although sweating can be used in the definition that you're referring to, it is used more for objects that do not contain moisture of their own.
Like water pipes, for example?
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Old 06-08-2007, 05:39 PM   #17
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Quote:
Originally Posted by Caine
Like water pipes, for example?
Last time I checked, that was referred to as condensation.
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Old 06-09-2007, 07:42 PM   #18
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Haha I just wrapped all my cheese in foil.

Thanks guys, i was noticing even my 10 month aged cheddar was starting to get new mold after only a week or two in my fridge. I had carefully re wrapped it in cling wrap. It was prespired. I did this on several of my cheeses, Im a monger of sorts.

I need to get wax paper.
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