Quote:
Originally Posted by klubko
We had mozzarella and cheddar in olive oil for about 6 months in the tropics. The trick is to sterilise the jars and instruments by cooking them for a minute or two. Then let the jars cool down, cut up the cheese with sterilised knife, the fill the jars with cheese and oil. When you want your cheese, you sterilise a fork or spoon and take out only as much as you need.
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Thanks Klubko, and everyone.
I think what I have decided is to stick with the hard cheeses which I already store without problems, and try to learn to like olive oil on pizza instead of mozzarella. Since I don't use olive oil on pizza I might like it, I really don't know, I am going to give it a try soon and see. Apparently olive oil is a traditional thing to put on pizza instead of cheese, who knew.