Kitchen Tip Tuesdays: Storing a partially-used block of cheese

I'm back! After turning on the computer only a handful of times in the past 5 weeks, I'm reluctantly ready to resume regular blogging. As always, less time "plugged in" has been refreshing and convicting. I'll be sharing about my trip and more of my mom's recipes soon! :)

Katie at Kitchen Stewardship hosted Kitchen Tip Tuesdays for me last week! If you haven't already, be sure to check out her post about being prepared for quick meals! :)

This week, I thought I'd share a quick and easy way to re-package large blocks of cheese after using some. :) Growing up, my mom bought cheese in large blocks (10# or more!) for a cheaper price. She then sliced it off as needed for shredding, sandwich slices, or snacking sticks. :)

After slicing from a large brick of cheese, cover exposed cheese with plastic wrap and secure with a rubber band. I've found it works best to slice the original wrapper off as the cheese is used, rather than unwrapping more than is needed at the time. You can also keep using the same plastic wrap every time you cut off some cheese.

I remember the first time I sliced off some cheese, when I was about 9 or 10 years old. I didn't securely wrap the cheese before replacing it in the refrigerator, and I definitely remember learning my lesson firsthand when I saw the dried-out cheese the next day!:)

Storing a block of cheese

If you want to buy cheese in bulk but won't be able to use it before it spoils in the fridge, there are some great tips on freezing cheese over here! :)

To Participate in Kitchen Tip Tuesdays:

Post a kitchen tip in your blog. Link to this post, and then leave your link here, so we know where to find YOU! :) In order to keep the kitchen tips more easily accessible, we need to be able to easily find/see what your kitchen/cooking tip is. :) Thanks for your participation! :)

Leave your tip links in a comment. I'll manually add them to this post!

1. Homemade vegetable broth mixture (Adrienne)
2. Homemade honey peanut butter (Mindy)
3. One Hour Cooking
4. Freezer cooking with beef mix (Gretchen)
5.

Comments

Tammy I have always heard that spreading a little soft butter or margarine on the cut end of cheese and then covering with plastic wrap also ensures no air can get to the cheese to make it hard. I have tried this, and it seems to work out well.

I agree, it is no fun to find dried out cheese! Thanks for hosting this! :)

We were always were taught that hard cheeses should be wrapped in wax paper instead of plastic because they need to "breathe"

This sounds like a great idea. I usually place the cheese in a freezer bag after opening it but I think I'll try this. A little bit of plastic wrap costs less than a freezer bag.

You might find this funny, but I have NEVER seen orange colored cheese in my life !!! I live in Australia and all our cheese is either a pale cream color or pale yellow.

By the way, I love your blog Tammy.

Tonia

Yay! Tillamook cheese! I live in FL and only get that once a year when my relatives come down from Portland, OR.

Glad you're back!

Hope you had a wonderful time away.

I am sharing my tip for avoiding all the chemicals and such in processed broth mix / cubes by making your own Homemade Vegetable Broth Mix: http://wholenewmom.com/recipes/vegetable-broth-recipe/

Hi Tammy! It's good to have you back! :-) Great tip on the cheese. I usually use plastic wrap, but have never thought of using a rubber band to secure it - great idea!

I would like to share how to make simple, easy honey peanut butter today. It is so easy and delicious, and a great way to save money!

http://thepurposedheart.com/homemade-honey-peanut-butter/

Thanks again,
Mindy

We have a store here called Bi-mart, but i bet u can find this item also at Walmart. It is in the food saver section. With all the plastic bags. It is by food saver and it a little gadget that takes the air out of bags. Now this is not the BIG one, but this little one works on zip lock bags. I put all my cheese now in these bags. pull out the air and they keep forever. After 44 years of marriage, i look for the easist way to do this. Yes it costs, but after your initial cost of 10-20 dollars, you only have to buy new zip bags that allow u to suck the air out. I buy the ones by I think it is zip lock. There is a little square where u put this little gadget and it sucks out the air let me see if i can find it and give u a heads up. I just looked at the walmart online and don't see it. http://www.foodsaver.com/Category.aspx?id=c&cid=1152
Please copy this and put in ur address window. This little gadget i use every day. I also put bacon in it, freeze my hot dogs opps, well for those of us not Kosher lol sorry Tammy, it takes out all the air so well and if u use the ziploc bags for freezing, you can use the same bag over and over. Truthfully Im too old to deal with putting on the rubber band and butter, which does work. But this new thing is so easy. I find i use a bigger variety of cheese now as i don't have to worry about it spoiling. just a few thoughts hon.
also my bimart store often has it for 9.99 and usually for 20. not the 29 listed. and it comes with one of the containers for lunch meat. I put my dried tomatoes in it to use all winter long in cooking.

Welcome back Tammy--as nice as it is to go visiting, I know it's always nicer to return home.:-)
My dh and I have been wanting to purchase a Berkey water purifier for quite awhile now but it seems like the last few times we've had the extra funds to do it, we've ended up with a bigger need and had to put it off. In a couple of weeks we'll have some extra money and are hoping to actually get the Berkey this time. ;-)
Since you were a big part of the reason we want to purchase one, I wanted to be sure to use your affiliate link. When I click on the ad, it takes me to your review---am I supposed to click on a link within the review so that you get the affiliate credit? As I said, it will be 2 weeks before we do anything, so I'm not in a huge hurry or anything, but when you have a chance, can you let me know (either here or via email) exactly how I should order so that you get the credit. Thank you!

Hey, Tammy. We also like cheese at our home. I normally keep it in a container with a lid in the fridge, and it keeps well, too.

I posted about One Hour Cooking on my blog at: http://livingsoabundantly.blogspot.com/2011/05/one-hour-cooking.html

Thanks!

Welcome back! I so enjoy your blog!

I store my cheeses a little differently: as soon as I return home from grocery shopping, ALL purchased cheese is removed from its original plastic wrapper. I line the bottom of an airtight container with a paper towel folded in half (Seventh Generation works great for this) and place each chunk so as not to touch the others. I then place another folded paper towel on top of the cheese chunks before replacing the lid. The paper towels do need to be replaced if moisture/fats collects on them. Any "strong" cheeses such as Gorgonzola or Bleu should be stored separately from the milder varieties.

By the way, I store my lettuces that I buy at the Farmers' Market in a similar way. I simply separate the leaves and place them in a large container (the ones from Costco that the spinach and lettuce mix comes in work well) with several paper towels on the bottom and one on the top. Each time I use the lettuce, I replace the damp towel(s) with a clean one-----I've never had any spoilage this way.

I also shred my cheese when I buy it in bulk but obviously you have to save some for slicing so this is a good idea. I think my grandma used to do that with her Velveeta.

My tip is how to get several freezer meals from a beef mix and when to do it.

http://extraordinaryordinarylife.blogspot.com/2011/05/mini-freezer-cooking-versatile-beef-mix.html

Thank you,
Gretchen

For very long term storage of cheese it can be coated with cheese wax. A large block or wheel can be cut into smaller portions and they can be dipped or painted with melted cheese wax. Instructions and supplies can be purchased here: http://www.thecheesemaker.com/supplies.htm Look at the very bottom of the page. I have not done this myself but I read about it and thought it sounded like a good idea. The wax can be melted and reused, I think.

I hope you had a nice trip Tammy! Thanks for the tip on the cheese. I have had that dried out end of cheese one too many times.

My tip is to bookmark the recipes you want to use from this website each week as you plan your meals so that they are easy to access when you are ready to make them. Not much of a tip, but it does save time looking them up when you are ready to use them.

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