In article
>,
phaeton > wrote:

> I just noticed that I have a brick of natural Cheddar in the fridge,
> where the "sell by date" is today. It has been refrigerated the whole
> time (and in the original, unopened cellophane/plasticwhatever
> package.
>
> Surely it'll be fine like this for a couple-few more weeks until I
> figure out what to do with it, yes?

As far as I can tell for commercial factory cheddar cheese, the
difference between mild and extra sharp is in the aging. Extra sharp
has a year of aging in a place that is temperature controlled and free
of mold spores. Just like your fridge. I would say it's good for most
of a year if you don't open it. Just my uninformed opinion.

--
Dan Abel
Petaluma, California USA