khunsanuk Posted April 8, 2009 Report Share Posted April 8, 2009 Hi, Having serious problems with the cheese I received from Holland 2 months back. It is *very* humid and it's almost impossible to slice pieces of. I think part of the problem may be that the cheese wasn't vacuum sealed this time, but not sure. Anybody else keep cheese in the house? And if so, how to you store it? Sanuk! Link to comment Share on other sites More sharing options...
shygye Posted April 8, 2009 Report Share Posted April 8, 2009 vacuum sealer Link to comment Share on other sites More sharing options...
The_Munchmaster Posted April 8, 2009 Report Share Posted April 8, 2009 The cheeses I buy don't usually need much keeping because I've normally wolfed them in a few days! However normally a couple of layers of cling film keeps them fine. Link to comment Share on other sites More sharing options...
BelgianBoy Posted April 8, 2009 Report Share Posted April 8, 2009 KS, Actually depends on the cheese, some need to breathe.... What about plastic foil wrap them, and keep in the fridge ? If Gouda- like cheese, cut in smaller portions, and freese up. BB Link to comment Share on other sites More sharing options...
samak Posted April 8, 2009 Report Share Posted April 8, 2009 in the fridge in the original package (vacuum or wraped in film) Link to comment Share on other sites More sharing options...
limbo Posted April 8, 2009 Report Share Posted April 8, 2009 Typical Dutch cheeses like Gouda, I wrap in the paper that you can get for free at AH or the paper it comes in. Still difficult though, after a while the cheese will have green and white mould (schimmel) but you can slice that easily away. Your problem most likely originated from the fact that you didn't vacuum the cheese during the flight/travel to Thailand. As BB already pointed out, some cheeses may need different treatment. Link to comment Share on other sites More sharing options...
The_Munchmaster Posted April 8, 2009 Report Share Posted April 8, 2009 in the fridge in the original package (vacuum or wraped in film) Problem with original packages is that once you open them they don't usually close again. Hence you have to repack in sealable bags or film. Link to comment Share on other sites More sharing options...
zzzz Posted April 8, 2009 Report Share Posted April 8, 2009 We usually keep them in the refrigerator or, if they are not going to be used in a week or two, in the freezer. Link to comment Share on other sites More sharing options...
khunsanuk Posted April 9, 2009 Author Report Share Posted April 9, 2009 Hi, Limbo, yes, I have some pieces of the paper you mention and I agree the problem is likely due to them not being vacuum sealed. Will make sure to have that done for the next cheese I am bringing. Not just keeping the cheese for 2 weeks or so, but rather a couple of months Cheese is *much* cheaper in Holland than it is here, so I tend to buy a couple of kilos when I am there which last me a while. Sanuk! Link to comment Share on other sites More sharing options...
cavanami Posted April 9, 2009 Report Share Posted April 9, 2009 This time coming back to BKK I also noticed that the "smoked gouda" seemed more gooey...maybe more humid here this year? I put in a zip lock plastic bag, squeeze out as much air as possible and store in the frig. Seems to work OK. Link to comment Share on other sites More sharing options...
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