On Aug 31, 4:41*pm, Nancy2 > wrote:
> On Aug 31, 3:06*pm, wrote:
>
> > *A large hunk (about three pounds remaining) of an overjarige cheese brought
> > back from Gouda, Holland, over ten years ago. Triple wrapped -- we just shave
> > off the outer layer of mold, use what we need, and re-wrap in fresh
> > paper/saran/foil.
>
> > It's the "energizer cheese' -- it just keeps going, and going, and going ...
>
> > -- Larry
>
> Didn't I read somewhere that if you wrap cheese in vinegar-soaked
> cheesecloth (wrung out, of course) before wrapping further, it will
> not mold as quickly?
>
> N.

Yeah...me. I have had a chunk of parmesan going for months. It's
wrapped in vinegar soaked papertowel, then stored in a ziplock with
all the air expelled.