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Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Provisioning
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  #11  
Old 01-09-2007
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camaraderie is a jewel in the rough camaraderie is a jewel in the rough camaraderie is a jewel in the rough
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.
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  #12  
Old 03-31-2007
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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!
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  #13  
Old 04-09-2007
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Canned cheese recommendation

Quote:
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,

Leff
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Old 05-20-2008
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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)
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Old 05-20-2008
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spraying some cheeses, mostly the harder cheeses, with vinegar will help to preserve them, and if vacuum packed, even longer
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