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sharp cheddar cheese
I get subject for years now mostly at Von's or Smart and Final Iris. On
account of price fluctuactions, I recently started buying weeks ahead; when the price is under $3/lb, I buy a couple, keep them in fridge. I've found that after a few weeks the cheese gets kind of holey, like swiss cheese. It sort of crumbles when I cut it. Taste is OK, no problem with digestion so far. I reckon the holes result from the same micro organism activity that produced the cheese. I reckon the cheddar is getting sharper. Is that right? Should I keep the cheddar in the fridge in an air porus wrap to enhance sharpening? |
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