[SIZE=-1]Store cheese in your refrigerator, which approximates the[/SIZE]
[SIZE=-1] temperature of aging rooms. Keep it wrapped tightly in plastic,[/SIZE]
[SIZE=-1] away from air. Air helps mold grow on cheese. If you get a little[/SIZE]
[SIZE=-1] mold on the outside, just cut it off. The English say if mold[/SIZE]
[SIZE=-1] won't eat your cheddar it can't taste very good.[/SIZE]
[SIZE=-1] Bring cheese to room temperature before melting. Melt cheese[/SIZE]
[SIZE=-1] over a low heat to help prevent toughening and separation of[/SIZE]
[SIZE=-1] oils and liquids.[/SIZE]
[SIZE=-1] Most ripened or aged cheese is low in moisture content and[/SIZE]
[SIZE=-1] can be frozen without drastic flavor and texture changes. Thaw[/SIZE]
[SIZE=-1] slowly in the refrigerator for 24 hours or more. If frozen for[/SIZE]
[SIZE=-1] several months, the cheese may dry out somewhat and become[/SIZE]
[SIZE=-1] crumbly when thawed.[/SIZE]
[SIZE=-1] temperature of aging rooms. Keep it wrapped tightly in plastic,[/SIZE]
[SIZE=-1] away from air. Air helps mold grow on cheese. If you get a little[/SIZE]
[SIZE=-1] mold on the outside, just cut it off. The English say if mold[/SIZE]
[SIZE=-1] won't eat your cheddar it can't taste very good.[/SIZE]
[SIZE=-1] Bring cheese to room temperature before melting. Melt cheese[/SIZE]
[SIZE=-1] over a low heat to help prevent toughening and separation of[/SIZE]
[SIZE=-1] oils and liquids.[/SIZE]
[SIZE=-1] Most ripened or aged cheese is low in moisture content and[/SIZE]
[SIZE=-1] can be frozen without drastic flavor and texture changes. Thaw[/SIZE]
[SIZE=-1] slowly in the refrigerator for 24 hours or more. If frozen for[/SIZE]
[SIZE=-1] several months, the cheese may dry out somewhat and become[/SIZE]
[SIZE=-1] crumbly when thawed.[/SIZE]