On 10/9/2010 8:05 PM, koko wrote:
> On Sat, 09 Oct 2010 16:01:46 -0400, >
> wrote:
>
>> koko wrote:
>>> Yippie Skippie, the crabs arrived while Squeaks and I were at The Shop
>>> for Cooks, buying more kitchen goodies. I bought more cheese paper, a
>>> cruet set, and a really stinking cool lemon juicer. Photos to follow
>>> but for now.
>>
>> cheese paper? 'splain Lucy?
>
> I bought some the last time I was here visiting Squeaks.
> http://www.kokoscornerblog.com/mycor...die-finds.html
>
> or
> http://tinyurl.com/2ecy85g
>
> They are great. The cheese stays fresher and lasts longer than any
> other storage method I've used.

With regard to "cheese paper", there's a brief article about 'A Good Way
to Store Cheese' in the "Cook's Illustrated" magazine (bottom right, pg.
30, Nov/Dec 2010). The gist of the article says this:

"Cheeses single-wrapped in plastic --whether cling wrap or zipper-lock
bags-- were the first to show mold. However, cheeses shrouded in waxed
or parchment paper alone lost moisture and dried out. The best method:
waxed or parchment paper loosely wrapped with aluminum foil."

I thought this was interesting. If that special cheese paper is
expensive, then this sounds like a good, less expensive alternative (?).
Oh, the article also says the double-wrapped method kept cheddar,
brie, and fresh goat cheeses very well after six weeks.

Sky

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