In the old days, before refrigeration, cheese was made drier and more acidic, so bacteria would have a harder time settling in and growing at room temperature. Nowadays the only cheese I know of that still meets that criteria is Parmesan. That can last for several years...Is there any cheese that will keep a long time in the pantry?
Gag! :xeye: Blick! :xeye:grated parmesan.... not good for much but adding to dishes... but it comes in a can already.....
Gag! :xeye: Blick! :xeye:
That bland, whitish, stingy, powder that comes in little shaker containers? I have no idea what that stuff is,
but it is most definitely NOT Parmesan Cheese :
Americans don't really eat cheese. Some European countries still eat cheese. But in the USA, if you wander through a normal grocery store, that is frequented by the unwashed masses, there isn't any cheese in the entire building. There is some orange colored goop, and some sort of pre-wrapped spackling compound, but no cheese.
You have to search quite hard to find specialty delicatessens and a few shops that still carry cheese
...and these, like FarmerJohn and Moccasin mentioned are encased in wax or a solid, dry outer shell that will preserve the inner cheese for a very long time :thumb:
basicly after you make your cheese and put it it in a press and make it into the shape and size you want it you wax it heres a vid on how you wax a wheel of cheese at home making cheese and butter yourself is pretty easyThe only cheese I stock is the canned cheese from Sams club. I would like to learn a little more about the waxed wheels of cheese mentioned by "Horned one" and the shelf life.
I'm thinking this in a good quality vacuum sealed bag would last a very, very long time.You can dehydrate cheese yourself: