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| My local store has Kraft sharp cheddar cheese on sale really cheap. $2 a pound! I'm going to stock up, we use a lot of cheese. I know that it will last a long time in the fridge, but I'm wondering about aging it to get better flavor. It is vac sealed in plastic of course. I'm thinking of maybe putting it in my other fridge with higher temps around 40 or so instead of my cooler fridge? I can raise the temps or lower them on that fridge to whatever I need them to be. Will it age a little and improve the flavor like some of the aged cheddar? |
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| Good question! Never tried it as if I try to keep cheeses too long they just go mouldy. But based on a How It's Made show on Discovery about commercial cheese making it seems once the cheese wheels have aged to the desired point they are washed well and sprayed with some sort of neutralizer that stops the bacterial action that causes the flavors to continue to develop. Whether that is a permanent end to the ageing process or not I can't say but it sure would be worth a try. I did find some Google articles linked below and make it sound like it is possible with the right kind of cheese (little to no added preservatives etc.). Let us know how it turns out. Dave |
Here is a link that might be useful: Ageing store bought cheese
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| I bought 20# of cheese......... :) I have most of it in the other fridge and I set the temps at 52-55F as suggested on a web site for aging homemade cheese, link below. I didn't remove it from the package so it is still vacuum packed. Dave, I have kept vac packed cheeses for 8 months in my fridge and they never go moldy. I'm guessing you mean opened packages? I had already saw the page you linked, but said, what the heck, I'll still try! I'm an experiment (sometimes accident) waiting to happen! ;) One time I accidentally left a block of cheese in my truck for two weeks. It fell out of the bag and was under the seat. It was during the winter so it didn't get very hot during the day. It seemed to taste better, but it may have been my imagination since I was expecting it to taste different? |
Here is a link that might be useful: Aging-Cheese
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- Posted by Slimy_Okra 2b (My Page) on Sat, May 17, 14 at 22:00
| I don't think it would work. Cheese aging requires some oxygen for the bacteria and those bacteria have to be thriving so that spoilage organisms can't gain a foothold. Any plastic-wrapped cheese always tastes 'off' to me, and the longer it sits around, opened or otherwise, the more 'off' it tastes. |
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