Depends on the cheese. If it's a soft cheese, carve away at least 1/2 an inch of the fuzzy side and you should be fine. Hard cheeses only require 1/4 inch of carving, but I go ahead and hit the 1/2 mark on them too. Remember cheese if nothing more than milk that's gone over. Fuzz it what makes the yumminess.http://www.youtube.com/watch?v=cfOCak7wh1U&feature=player_embedded
Cheese doesn't normally reside long enough in my fridge to go bad. It's nommed long before it can reach that point. On occasions when it has gone moldy, I just cut away the green bits and go to town on the rest.NEVER do that with bread, though! Bread molds seed the entire loaf with invisible spores/strings...UGH. Toss the whole loaf.
Around here, cheese doesn't last long enough to dry out. I'd imagine if there was sufficient market demand, someone would market a brand of cheese already dried out.Somehow, I don't think that happens.
That's one of those judgement calls. If you have more cheese in the fridge, then the moldy cheese goes to the garbage. On the other hand, if it's 1:00 am on Saturday night, and the kosher pickel is begging for a baked cheese sandwich, the mold is trimmed and the cheese is perfectly acceptable.
Tole - the thing is- cheese never makes it to dry-out stage around my place! Christina - Ditto! And you didn't need to say so on the bread- yuck!Crucis - yes, The Myth Of Dried-Out Cheese. I can't believe it happens. Clearly that guy is a part of some weird cult or some such!Jon - Yeah, the 3am fridge raid makes one much more flexible!
How about some Casu Marzu?(There is a short trailer for a movie at the first of the video, it only lasts about a half minute)
I am in the court of "when in doubt throw it out". Or you can get some Velveeta, it has a shelf life of what, 300 years? =)
I clear it (the cheese) hopefully before it starts attacking my yogurt supply...
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