"Ophelia" > wrote in message
...
>
> "Nancy2" > wrote in message
> ...
>> 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?
>
> Dunno, but that is how they did it before fridges.

I have also read to butter the cut edge.

And butter works on a cut onion too. Not so much to preserve it but to stop
the odor. My dad freaked when I moved back home because I had discovered
onions. Prior my mom had only ever used the dried, minced. He didn't want
me to put a cut onion in his fridge because it would stink. I buttered it
and it didn't. Actually I margarined it because they don't use butter.
That worked too. Now they eat real onions.