If you wax and store cheese properly it can last for years, some say 8-10. Plus, you have the added benefit of the sharpness increasing with age.
You want to use firm cheeses like Parmesan, cheddar, and Swiss. Start with a mild to medium cheese to account for the increased sharpness.
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Actually I waxed some cheeses a few months ago…good stuff…good tips.thanx
I guess we can over think the hell outta this…
Be nice to just show how it’s done, and not have to hunt through all kinds of ads and c**p to see the process.
As in any food preparing, it is a wise suggestion. Cheeses can go bad faster with bacteria present.
Cool
@[564671362:2048:Kori Black Whelan]
You have to wax it to keep the blue fuzz off. lol
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Got plenty of land with deer, fish and turkey . We have 37 local rivers with 43″ of annual rainfall. Our population here is thin. No worries.
Guns,canned goods,meat and fruit,camping supplies,in that order.get ready America.