Quoting Michael Loo to All <=-

Sharp Cheddar [...] what improves it is keeping it sealed past
its use-by date

I do that too and I also love it when stores mark down their cheese
by 50% when it approaches the use by date but sadly, small wedges in
the fridge don't age quite as well as large wheels in a temperature
and humidity controlled environment.

then opening it up and letting it dry out a little before
using. It becomes cheesier and smellier

I have a great little covered container for that which has a loose
fitting lid that is almost but not quite air tight. Cheese ripens
quickly at room temperature and this container which doubles as the
serving dish lets the cheese dry out a bit but not too much.



Cheers

Jim


... Canada consumes more mac & cheese than any other nation in the world.

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