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  Topic Review (Newest First)
05-20-2008 07:14 PM
T37Chef spraying some cheeses, mostly the harder cheeses, with vinegar will help to preserve them, and if vacuum packed, even longer
05-20-2008 07:08 PM
dave82 Freezing cheddar and similar cheeses causes them to become crumbly... they begin to resemble the curds they are made from. With some cheeses you can cut off any moldy bits and they are still safe to eat (But I'd verify that with your cheese retailer)
04-09-2007 10:52 PM
Canned cheese recommendation

Originally Posted by ShirKhan
Canned Cheese.

By Kraft: Real Kraft Cheddar Canned Cheese

Cougar Canned Cheese has won gourmet awards: WSU Creamery Home Page

You could try canning your own: CANNING SOFT CHEESE
Not to keep an old thread going too long, but I wanted to weigh in on the WSU canned cheese. The cougar gold is a great choice. It is a great sharp cheddar that will keep a long time as long as it is kept relatively cool in its unopened tin.

Here is a quote from their FAQ:

"Can I take the cheese with me when I go sailing?

We recommend storing all our cheeses under refrigeration and are not responsible for quality loss due to storage temperatures falling outside the 40-50 degrees F range. Viking based cheeses will suffer the most from variations in storage temperature. Cougar Gold, American Cheddar, and Smoky Cheddar will be less affected by improper storage. Since refrigeration is not always feasible, taking these steps will insure a better product: (1) Store the cheese below the waterline on the boat. The colder and more constant the temperatures the better. (2) Check cans periodically for bulges and rust. (3) If mold is present, discard the cheese."

Good cheesing,

03-31-2007 06:53 AM
Freeze the Brie!

I realise the original post was from a while ago but last night I just ate my last Brie! It had been frozen since before Christmas.

Here in Georgetown we have a wide variety of cheeses available....there is cheddar...and then cheddar....and then cheddar. Oh!..and we can also get cheddar.

The Brie did not lose its texture at all. As to taste,....Hell this cheese was outstanding!
01-09-2007 08:40 PM
camaraderie Ditto what vasco said. Cheddar Cheese and really good butter are not issues in the Bahamas....all the other types of cheeses are readily available in the major harbors.
01-09-2007 05:21 PM
Vasco The Bahamian government subsidizes certain foods. Cheddar cheese is one of them. If you go in a Bahamian supermarket you'll find all sorts of fancy cheeses at higher than Stateside prices but if you nose around you'll find the fairly good subsidized cheddar in a corner somewhere, usually not with the rest of the expensive cheeses. We have had Irish and New zealand cheddar over the years. Both excellent. We also bring our own and it lasts months in the fridge.
01-09-2007 04:31 PM
TXS-ALAMO Would one of those home vacume packing machines work to preserve cheeses?
08-12-2006 01:16 PM
sailingdog Generally, the harder and drier cheeses will last longer than the softer and moister cheeses. Dipping the cheeses in wax or storing them in oil will further prolong their shelf-life.

I generally don't recommend freezing cheeses for a couple of reasons. First, it changes the texture and the taste of the cheese a bit. Second, freezers require energy, which is something that is a scarce commodity on a boat—I'd prefer to use the electricity for something else, and use a non-refrigeration method of cheese preservation.

If you're sailing in more temperate waters, the bilge of your boat will often be cool enough to help preserve most cheese. This doesn't work in the tropics, where the bilge and the water can be above normal room temps.
08-12-2006 11:42 AM
Ssor I asked a cheese merchant in New York about cheese that would keep without refrigeration and he recommended the hard drier cheeses like asiago, Romano and parmigiano. From experience I know that cheddar won't keep without cold but will keep for a long time if bought waxed and kept colder than 50 degrees f.
03-05-2006 01:22 AM
merc2dogs Cheese freezes well and keeps for a long time, but I don't realy care for it afterwards it just doesn't have the same texture.
It's better to cut it as you normally do, slice or chunk, before freezing it as it does get real crumbly afterwards.

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