Dale Benjamin wrote:
> I get subject for years now mostly at Von's or Smart and Final Iris. On
> account of price fluctuactions, I recently started buying weeks ahead; when
> the price is under $3/lb, I buy a couple, keep them in fridge.
>
> I've found that after a few weeks the cheese gets kind of holey, like swiss
> cheese. It sort of crumbles when I cut it. Taste is OK, no problem with
> digestion so far. I reckon the holes result from the same micro organism
> activity that produced the cheese. I reckon the cheddar is getting
> sharper.
>
> Is that right? Should I keep the cheddar in the fridge in an air porus
> wrap to enhance sharpening?

I've never had cheddar cheese develop holes while sitting in
the fridge for weeks. Sounds like you have mythical
refrigerator mice?
If you're allowing it to freeze it will crumble on use.
Goomba