Call me picky, but I prefer my greens to be those of the garden variety, not something growing on my cheese.
Don’t you just hate when that happens? You buy a block of cheese, and before you can use it up, it turns into something that looks more like a science fair project than a tasty dairy product.
I‘ll admit it. Back in my carefree spendthrift days, I’d toss the cheese in the garbage when it turned moldy. Ick. I was oblivious to the fact that I might as well be throwing dollar bills away.
True, we could opt for buying just a few slices at a time from the deli counter, but that’s way too expensive—and unnecessary. I can save more than $2 a pound off the best price at the supermarket if I buy in bulk from a discount warehouse such as Sam’s Club or Costco. And that presents the problem of storage.
Ounce of Prevention
Limit exposure to air and you can greatly extend the useful life of any type of cheese. For hard cheeses such as cheddar or Monterey Jack, make sure you keep them tightly wrapped with plastic wrap. Each time you open it, reseal as tightly and completely as possible. That takes care of the air problem.Pound of Cure
For cheese that has already turned, there are a couple of remedies. You can actually wipe the mold away with a clean cloth you’ve dipped into white vinegar. Not the most pleasant job, but it does work to save the cheese.Another useful technique is to simply cut away the moldy parts. Once all the green is gone, treat this as you would a new block of cheese by following the two rules above.
I'll close today’s column with a bonus tip that will at least double the shelf life of cottage cheese. Once opened, stir in a pinch of salt. That retards the growth of bacteria without affecting the taste. Apply the lid tightly to the unused portion, and then store it upside down in the refrigerator. This will seal out the air.
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