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?

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

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

"Goomba38" > wrote in message
...
> 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

No mice, no freezing. Not the mold which sometimes develops on the
outsides of a block of cheese.

Of course I don't open the plastic wrap package until I'm ready to use it,
so it may be the case that the holes were there when I bought it. Power
costs are rising, could inadequate refrigeration be the cause?

"Goomba38" > wrote in message
...
> 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

No mice, no freezing. Not the mold which sometimes develops on the
outsides of a block of cheese.

Of course I don't open the plastic wrap package until I'm ready to use it,
so it may be the case that the holes were there when I bought it. Power
costs are rising, could inadequate refrigeration be the cause?