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Storing Cheese
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CtTOPGUN
Posts: 612
My local Restaurant Depot has a special on a wheel of D.O.P. Pecorino Romano for 2.69/lb this month. That is exceptionally cheap for quality cheese. But I would take quite a while to consume it all. Can it freeze? If so, will it affect the quality? How would you store excess long term?
LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim
BBQ from the State of Connecticut!
Jim
Comments
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I'm not familiar with that specific cheese but I've been using a chunk of parmigiano reggiano for almost 2 years. As long as it's wrapped tightly for this kind of cheese, no problem.I cook. I eat. I repeat. Thornville, Ohio
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http://www.parmigianoreggiano.com/taste/store/store_parmigiano_reggiano.aspx
I go the vac seal route for hard and semi-hard cheeses.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
+1 on vac seal. For this kind of thing I would cut off a chunk to use and keep in a vac seal ziplock bag and the rest in regular vac seal. We use those vac seal ziplocks quite a bit for cheese since you can go in and out of them without wasting bag, but also easily get the air out.
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+2 on vac seal. Use Romano over Parma as SWMBO likes the milder flavour. Cut off a chunk to be ziplocked in the fridge while the rest is foodsavered in the bar or pantry fridge. Keeps well for months or even years (at least 10 months that I can verify)
Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
I misread the title of the post as string cheese and thought this was going to be a completely different post.
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Yes- hard cheese freezes well.Keepin' It Weird in The ATX FBTX
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Vac seal in serving portions that you think you will use. Keep some in the fridge, freeze some. It will keep for months in the fridge.
I do this with cheese that I smoke, since I only smoke when it's cool to cold outside. I have smoked cheeses available year round this way.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
Skiddymarker said:+2 on vac seal. Use Romano over Parma as SWMBO likes the milder flavour. Cut off a chunk to be ziplocked in the fridge while the rest is foodsavered in the bar or pantry fridge. Keeps well for months or even years (at least 10 months that I can verify)
Little Rock, AR
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