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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Andy wrote on 04 Jun 2006 in rec.food.cooking
> > 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 believe it has more to do with moisture content than enzymes. The drier the cheese the longer it will stay mold free. -- -Alan |
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