Cheese

I recently discovered Montagnolo D'affine (sp). it doesnt last long enough to spoil, except my waistline.

I buy a smallish block of Wensleydale nearly every week and cut it into 1" cubes. I use one each day, thinly sliced. Just last week I found that the last two cubes had gone mouldy in the fridge which amazingly hasn't happened before.
I also buy ready finely grated Pana Gradano and add 1 tbsp to my lunch each day as I read somewhere that it helps to keep your BP normal.
Both these are stored in greaseproof paper in an airtight container in the fridge and apart from the fore-mentioned one mouldy incident it seems to work.

I buy a large block, cut it into chunks and freeze it. Then we've always got a handy size piece to use.

If your cheese goes mouldy you can just slice it off and eat the rest of it. If it has dried up, slice that off as well but you can melt that down to eat. Wrapped in foil I find it lasts longer.

Like Annodomini I use my food processor and freeze.

We have a large plastic box in the fridge for cheese. We usually have extra mature cheddar, parmesan, brie or camembert, stilton, philadelphia cream cheese and sometimes cambozola, feta or halloumi. Cheese lasts for ages. Some we cook cheese, eg cauliflower cheese or pizza but most we just eat it, we never throw out any cheese.

M&S Cornish Cruncher keeps well

I just buy what I think I’ll use. Get them to cut it on the deli counter,

It's reassuring that there are other cheeseaholics out there too. There's only me to eat it but I have a wide selection in my cheese drawer. I don't have milk in any way so cheese provides my calcium - I tell myself. It doesn't have time to go off. As a gesture to weight control I've started to buy 'light' cheddar and it's really very good.
I've been trying to think of a cheese I don't like and nothing comes to mind although I wouldn't eat any with maggots in!

I read in the paper today that a study found that eating 40g of cheese a day protects against heart attack and stroke - but it must be 40g, no more and no less.

That’s crazy - about the 40g I mean. It depends on your size and weight, your metabolism, your age and your ability to digest and utilise calcium, fats and other minerals. Some of these ‘studies’ are undertaking by students at university as part of their degrees and are limited in number and scope, and often very amateurish.

I agree that there is much misinformation around saturated fats though and that (genuine) new research is suggesting quite strongly that not all saturated fats are equal and that some do have hitherto unsuspected health benefits. But it’s a bit of a minefield if you are not scientifically literate.

Thanks * Friday* I will feel better eating my 60-80g cheese now!

Go for it Sister!

I buy a block of cheese which lasts about two weeks. If there is any left I use it for cooking...in all sorts of dishes.

I'm the only one who eats cheese here unless the kids are visiting. So I grate a whole block of cheddar and freeze it in a large container. It separates easily when frozen so I can help myself to as much as I want. I never buy ready grated cheese. It doesn't taste the same to me. My son said it's coated with potato starch to keep it freeflowing. I don't know if that's true but would help explain the taste.

Ready grated cheese is a waste of money. I buy a kg of strong cheddar at a time and grate it in the food processor using the grating disc. It takes less than a minute to grate the whole lot, most of which goes into the freezer and a smaller portion in the fridge for immediate use.

Applewood smoked cheddar seems to keep really well, although it rarely has the chance to.

You can cut the green off anyway