In a previous thread on the preparation forum, a url for a web site where cheese can be ordered online was posted: http://www.idealcheese.com

I wrote to this company and asked them their recommendations about which cheeses could be stored at room temperature for 6 months or longer, and not have to go into a refrigerator after a block has been cut into.

They replied within 12 hours. This is their reply:

If they are natural cheeses, hard age cheeses can keep at room temperature depending on that temperature (50-55). The only thing that would start to happen would be light fermatation (surface mold). Just scrape it away. These cheeses should be kept in foil, and fresh foil changed on a regular basis. 3 or 5 year old gouda and 3yr old edam from Holland, reggiano parmisan from Italy, and some very aged gruyere from Switzereland.

Some recent topics being discussed on the TB2000 Preparation Forum:

• Home-made British Berkefeld filters
• Canning Bacon Fat
• Canned Beef
• Sharpening Tools
• Propane Stove Installation
• Other uses for Space Blankets

Sincerely,
Stan Faryna

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Click here and check out the TB2000 preparation forum.

-- Stan Faryna (faryna@groupmail.com), October 01, 1999

Answers

I have had good luck extending the length of time I can store cheese by wrapping it in a paper cloth or cheesecloth dipped in vinegar (and rung out) before putting it in plastic or foil. This was for refrigerator storage, but it seemed to keep down the mold - and keep the cheese from drying out. Has anyone else done this?

-- Linda (lwmb@psln.com), October 01, 1999.

Yes, when I worked at the Food Co-op, we used vinegar exclusively to clean the knives and boards and to wipe great hunks of cheese before they were rewrapped in plastic and returned to the cooler. We didn't have a mold problem, far as I know. But wear plastic gloves when handling the "mother chunk," do not leave "fingerprints" on the cheese or it WILL go moldy.

And there's always freeze-dried grated cheeses from adventurefoods.com! True, I've tried the mozzarella and the cheddar and they're both excellent when reconstituted. The mozzie has a very satisfying string to it.

-- Old Git (anon@spamproblems.com), October 01, 1999.

I got some canned nacho cheese this week--probably deadly, but what the heck!

-- Mara Wayne (MaraWayne@aol.com), October 01, 1999.