Cheese

If cheese has mould on it I trim, grate & freeze.

I have cheese from Wensleydale Creamery in my freezer as a Christmas treat.

I am lucky that I have a lovely Deli & a Specialist Cheese Shop in my little Devon Town. Cheese Heaven.

I am Diabetic Type 2 so have to limit my cheese consumption, shame really as I'm a "2 legged mouse"

As I live alone I used to have the problem of cheese going 'off' before I could finish it but I now use a solution I found on the internet and it works! Take the cheese out of whatever packaging it comes in and put it in a rigid polythene container with a scrunched up piece of kitchen paper, when the paper gets a bit damp, usually after 3-4 days for cheddar, just use a new piece. Not had a piece of cheese that's not in tip top condition since.

Just returned from day trip to France, had to put my camembert in shed as even when foil wrapped and stored in sealed container still smells too much for the kids!

I am a cheese addict and have some almost every day. Cathedral City, one pack a week. I read somewhere that it is not so fattening if you do not use butter as well (in a sandwich). My favorite lunch is a crusty cheese roll with tomatos, cucumber or mustard, or I melt some in the microwave and spread it on Ryvita or toast - for a treat I might add a poached egg on top. If I snack on crisps, or nuts, or an apple, I often have a chunk of cheese too, and have a thin slice with fruit cake. I also buy feta cheese for pasta dishes with spinach, or for salads.

I chop up old cheese and put it on the bird tables. Robins in particular just love it and it helps keep them warm in winter.

Wrap in greaseproof paper not plastic (mskes it sweat). OH had Saturday job in cheese shop (many years ago!) and says there's no such thing as 'gone off' hard cheese. They just used to cut the outside off and continue selling it!

We dont eat too much cheese but if it has a bit of mould on it we just cut it off and carry on eating the rest.

DH isn't allowed much cheese, so when I grate some Cheddar for putting on a dish, I do the whole block and freeze thegrated cheese.
We only have fancy cheeses for special occasions - it doesn't last as DH has some with almost every meal. Personally, I can take or leave cheese - unless there is some particularly a nice and crusty french stick.
The green on cheese is only penicillin - eat it or cut it off if you feel unhappy!

Kitty, please don't throw away green cheese, just cut off the mould and the cheese underneath is perfectly edible.
Just an additional suggestion to all the useful ones here.

@Greyduster - my daughter is working there now, still the same ethos/ambiance

I'm firmly of the belief that there's no such thing as too much cheese. I eat a LOT - all different types - and rarely take any notice of eat-by dates. If I've been neglecting the cheddar in favour of something else and it gets mouldy, I just cut off the mould - it's what the rind is, after all.

mould

We like Tickler cheddar (from Tesco). It's really tasty and keeps well in a box in the fridge. I am also partial to Pie d'Angloys which is a bit like a brie/camembert cross.

At Christmas we always have stilton and DS's favourite Wensledale with cranberries. I like that one with ginger too - lovely with a digestive biscuit.

Um I cut the mound off and use it

I bought the cheese box recommended by Teetime and think it's great!

Was out to lunch yesterday, and thought I'd have my usual problem, which is, I've got sensitive to cow milk (the casein protein).
So when the cheese'n'biccies came, I asked....and they produced two kinds of sheep and goat milk as well!
Wonderful!

But I did love extra strong Cheddar, and miss it.

I keep about five different cheeses, each wrapped in tinfoil(after removing all other packaging first) and store in a plastic, tupperware type box in the fridge.Lasts ages, and if there is any mould on them I just cut it off, then wrap the good piece.Cheese lasts longer than you think.

I eat a lot of cheese most of it in cooking, but a cheese and tried so many times on sandwich is DH’s all time favorite.

I'm the cheese lover in our house. I find it freezes well, either grated or in a block. If it turns out too crumbly, I use it in cooking. My all time fave is St Aigur, a creamy blue cheese. Yum!

Well I had to read this thread, but find I've nothing much to add. I grate and freeze left over cheese, but also try not to eat too much.
I am going to gorge myself over Christmas though!

Absolutely love cheese and so does DH. But I try not to go overboard as my cholesterol was up last time. Love all sorts, from cream cheese to Camembert, except Stinking Bishop.
All time favourite is grilled halloumi with grilled courgette.

For all you cheese fans.
If you are making a lasagne, try this. Cover the top layer of white sauce with thinly sliced mozzarella followed by finely grated parmesan cheese before baking. Gorgeous.

As the grating disc has a slicer on the other side, I suppose I could grate half and slice half. Sliced cheese is easier for cheese on toast - one of my favourite lunches.

S*d's law says I'd need slices after I'd grated it all!

I use the grating disc on my food processor to grate a large block of cheese for freezing. It takes no time at all to grate a kilo and once frozen, it can be taken out for cooking in small quantities.

Ooh, I'll look at that! Thank you!