In article >, Andy <q> wrote:

> Abe > wrote in news:4ec58297i4l9vqnotk7tklocfupc0j2vub@
> 4ax.com:
>
> >>once you have broken the seal on a packet of cheese, it generally goes
> >>off in a few weeks, whereas butter will last months (maybe a year) in
> >>the fridge before it's inedible. but they're both made of basically the
> >>same thing. how does this work?
> > It has to do with milk solids, which go bad quickly.
> > Butter has very few milk solids, it's almost pure fat, while cheese is
> > mostly milk solids. Hence cheese goes bad much faster.
> > Milk goes bad even faster than cheese because it's not as dense as
> > cheese, and bacteria can infiltrate much more easily.
>
>
> I have a hunk of parmesan reggiano in the frige I've been using for about
> 6 months. No mold. Also have a new since purchased (after almost a year)
> peccorino romano block of cheese that hasn't molded. I've also had kraft
> sharp cheddar mold after two weeks. Don't know if it's the enzymes or
> lack of them that keeps cheese healthy.
>
> Andy

I have a small, rock hard piece of parmesan cheese in the butter keeper
that is going on 6 years and has never, ever molded or gone rancid. ;-)

it's very, very rich and a little goes a long way......

I originally paid 12.00 per lb. for it.

I keep it with no wrapping or anything.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson