CHEESE: Some answers about the kinds of cheeses to store and how to store them : LUSENET : TimeBomb 2000 (Y2000) Preparation Forum : One Thread

In a previous thread, a url for a web site where cheese can be ordered online was posted:

I wrote to this company and asked them their recommendations about which cheeses could be stored at room temperature for 6 months or longer, and not have to go into a refrigerator after a block has been cut into.

They replied within 12 hours. This is their reply:

If they are natural cheeses, hard age cheeses can keep at room temperature depending on that temperature (50-55). The only thing that would start to happen would be light fermatation (surface mold). Just scrape it away. These cheeses should be kept in foil, and fresh foil changed on a regular basis. 3 or 5 year old gouda and 3yr old edam from Holland, reggiano parmisan from Italy, and some very aged gruyere from Switzereland.

Stan Faryna

Got 14 days of preps? If not, get started now. Click here.

-- Stan Faryna (, October 01, 1999


All ya left coasters, don't forget that California cheese is why the earth continually tries to swallow California.

-- marsh (, October 01, 1999.

From: Y2K, ` la Carte by Dancr near Monterey, California

Here are a couple of other threads on cheese: Where is a Good Place to Buy that Cheese? What Cheeses Have the Longest Shelf Life?

-- Dancr (addy.available@my.webpage), October 04, 1999.

Have been making goat milk cheese since mid-Aug, weekly. I find that these cheeses do not mold at nearly the rate store bought blocks do - in fact they just almost don't mold at all.

The receipes, (USDA, Calf Dept of Ag, & from the web) say to use a dilute solution of vinegar if the cheese molds, then to coat the cheese in the wax/oil for long term storage.

-- Mitchell Barnes (, October 04, 1999.

vacuum seal/pack them and they will last far longer!!

-- Rickjohn (, October 04, 1999.

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