Clotted Cream

[Bethanial]

So it's NOT a good idea to can butter and cheese?

 

[Bubblingbrooks]

So it's NOT a good idea to can butter and cheese?

Cheese is the traditional method of preserving milk products for the winter
Properly cared for, they have a long shelf life!

 

[Bethanial]

I'm sure the answer has something to do with our modernization of stuff, but why does my cheese go moldy in the frig? (And yes, I just scrape it off, and use the rest of the cheese anyway )

 

[abifae]

I've wondered that too!!!!

 

[Bubblingbrooks]

Don't quote me on it, but I think it has to do with contamination from the environment. Hands, utensils, air, fridge in general.
I know you can buy a block of mild cheddar, leave it sealed and place it int he fridge for several months to age into a sharp.

 

[abifae]

*quotes Bubbling Brooks*

That does make some sense. *nod nod* I bet they get wet after sliced and stuff too...

 

[Bubblingbrooks]

*quotes Bubbling Brooks*

That does make some sense. *nod nod* I bet they get wet after sliced and stuff too...

Abi! I hope we can meet in person some day
If you ever want to visit Alaska, I'll put you up and show you around!

 

[abifae]

I do want to visit Alaska. I'll stop by and stay with you.

 

[ORChick]

I buy cheddar and Jack cheese in 2# blocks - good Oregon Tillamook cheese. They are wrapped in plastic wrap. I've found that if I slice the cheese without touching either the cut end or the inside of the plastic wrap everything stays good. I cover the cut end with the original wrap, and pop it *head first* in another bag, and refrigerate it, and it will stay nice until it is gone. If I contaminate the cut end at all it will mold - and then I cut it off and all is good, but with a bit wasted. Cheese, by its nature, is a way of keeping milk/cream for a long time. Some, obviously, keeps longer than others. By being aware of the type of cheese you have you can keep it for quite awhile without resorting to such violent methods of preservation as canning. Some cheeses freeze quite well (brie and camambert, in my experience); others do well enough (cheddar and the like) but tend to crumble afterwards. The harder cheeses just need to be kept cool, and some might benifit from re-waxing, if you have what is needed. Think of those great wheels of Parmasan that you see on the Food Channel - they stay good, and improve, over several years as they age in their temperature controlled storehouses. - Of course, how many of us have a temperature controlled cheese cave? *sigh*

 

[Bethanial]

- Of course, how many of us have a temperature controlled cheese cave? *sigh*

That we could also store wine in *double sigh*