"Giusi" > wrote in message
...

> Italians sometimes buy a whole wheel at a time when there are sales. They
> sometimes drape a vinegar soaked muslin over the cut parts when they put
> it in the cellar, they never seal it up because that encourages molds and
> they don't refrigerate it.

Do you store yours that way? Does the cheese get a vinegar scent or taste?
I like the idea but I really don't like vinegar at all. On anything.

Molds appearing means only that you cut away some of
> your good cheese. Most buy a good sized chunk and don't refrigerate it,
> cover it, seal it or anything. It's stuck in a cool dark cupboard naked
> and grated as needed. I keep some like that and some in a special box
> designed to keep cheese in a fridge. The naked one is harder than the
> other.

Ok, never mind the above question. The cheese I bought is very hard. I
just grated a little on my dinner. Very flavorful. I remember my dad
bringing home some cheese after my their trip to Italy, and it was from
Parma, of course. Good stuff.

For a reminder of my OP, my piece of cheese doesn't have any visible blue.
It was others in the pile that did. I went through them all to find one in
the size I wanted without any blue color on it.

Cheryl