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?


Alternatively, if I open it, shred it, and freeze it in a few parts, I
should get a few months out of it, yes?


Sorry for the n00b questions. I'm just not in a cheese mood right
now. Tomorrow I'm making moroccan-spiced chicken and rice- not really
a cheese-friendly sort of dish.


Thanks

-J

On 1/22/2011 12:21 PM, 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?
>
>
> Alternatively, if I open it, shred it, and freeze it in a few parts, I
> should get a few months out of it, yes?
>
>
> Sorry for the n00b questions. I'm just not in a cheese mood right
> now. Tomorrow I'm making moroccan-spiced chicken and rice- not really
> a cheese-friendly sort of dish.
>
>
> Thanks
>
> -J

The cheese will do just fine with any of the methods you described
above, in my experience. I've often used unopened cheddar cheese after
its expiration date. Sometimes if there's a wee bit of mold (just
depends, though) on opened cheddar cheese, I'll just cutoff that bit and
use the remainder.

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Jan 22, 10:21*am, 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.

What time today?

> Surely it'll be fine like this for a couple-few more weeks until I
> figure out what to do with it, yes?

It won't surprise me if someone replies encouraging you to
toss it not later than midnight. Speaking only for myself, I'd
use it.

On Jan 22, 10:21*am, 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?
>
> Alternatively, if I open it, shred it, and freeze it in a few parts, I
> should get a few months out of it, yes?
>
> Sorry for the n00b questions. *I'm just not in a cheese mood right
> now. *Tomorrow I'm making moroccan-spiced chicken and rice- not really
> a cheese-friendly sort of dish.
>
> Thanks
>
> -J

Unopened? It's fine. Cheese ages in cheese caves for years.
Keep it. Once you open it either
freeze the unused or shred and freeze it or just vacuum seal it and
keep it in the frig. Cheese, especially a good quality cheddar, will
keep for a long time if it's kept from mold.

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

On 22/01/2011 1:21 PM, 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?
>
>
> Alternatively, if I open it, shred it, and freeze it in a few parts, I
> should get a few months out of it, yes?

Of course.

On 1/22/2011 12:21 PM, 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?
>
>
> Alternatively, if I open it, shred it, and freeze it in a few parts, I
> should get a few months out of it, yes?
>
>
> Sorry for the n00b questions. I'm just not in a cheese mood right
> now. Tomorrow I'm making moroccan-spiced chicken and rice- not really
> a cheese-friendly sort of dish.
>
>
> Thanks
>
> -J

Yes, have been there done that, cheese was good. Even if it gets moldy
on the outside shave the mold off and eat it anyway.

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?
>
>
> Alternatively, if I open it, shred it, and freeze it in a few parts, I
> should get a few months out of it, yes?
>
>
> Sorry for the n00b questions. I'm just not in a cheese mood right
> now. Tomorrow I'm making moroccan-spiced chicken and rice- not really
> a cheese-friendly sort of dish.

It'll be fine. Even if it has mould on it, cut the mould off (with a
decent margin of "normal" cheese) and it'll still be fine.

Miche

--
Electricians do it in three phases

On Sat, 22 Jan 2011 14:42:43 -0600, George Shirley
> wrote:

> Even if it gets moldy
> on the outside shave the mold off and eat it anyway.

Egad! You're being logical.

Gotta have a heart attack over the mold - tell the OP if he doesn't
throw it in the trash immediately he has TIAD. Tell the OP how crappy
you think block cheddar is, tell us how allergic you are to cheese or
that you don't like the texture of cheddar or pick something original
to make the topic all about you. JK

--

Today's mighty oak is just yesterday's nut that held its ground.

"phaeton" > wrote in message
...
> 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?
>
Freeze it. You don't have to shred it. The texture will change slightly
but as long as you're not planning to slice it it will be fine.

Jill

On Jan 22, 3:46*pm, sf > wrote:
> On Sat, 22 Jan 2011 14:42:43 -0600, George Shirley
>
> > wrote:
> > Even if it gets moldy
> > on the outside shave the mold off and eat it anyway.
>
> Egad! *You're being logical. *
>
> Gotta have a heart attack over the mold - tell the OP if he doesn't
> throw it in the trash immediately he has TIAD.

I still have yet to figure out what "TIAD" is.

-J

On Sat, 22 Jan 2011 14:42:28 -0800 (PST), phaeton
> wrote:

> On Jan 22, 3:46*pm, sf > wrote:
> > On Sat, 22 Jan 2011 14:42:43 -0600, George Shirley
> >
> > > wrote:
> > > Even if it gets moldy
> > > on the outside shave the mold off and eat it anyway.
> >
> > Egad! *You're being logical. *
> >
> > Gotta have a heart attack over the mold - tell the OP if he doesn't
> > throw it in the trash immediately he has TIAD.
>
> I still have yet to figure out what "TIAD" is.
>
Taste In *ss Disease


--

Today's mighty oak is just yesterday's nut that held its ground.

The "sell-by" date on a brick of cheddar is nonsense. It's really only
used for rotation purposes on an aged cheese. Haven't you ever seen 5
year old cheddar or provolone? This is another one of "big brother's"
ways of protecting us from ourselves. I was a cheesemaker for over 20
years. Enjoy the cheddar,and if mold appears.... scrape it off and
enjoy!
..
Fresh cheeses, such as cottage cheese and ricotta cheese will last you
well beyond their "sell-by" date also. I assume your fridge is cold
enough and sanitary. Let your nose be your guide.
..
Sal

On Sun, 23 Jan 2011 00:26:48 -0600, Sqwertz >
wrote:

>On Sat, 22 Jan 2011 14:42:43 -0600, George Shirley wrote:
>
>> Yes, have been there done that, cheese was good. Even if it gets moldy
>> on the outside shave the mold off and eat it anyway.
>
>Mold is actually *inside* the cheese as well as the outside. It just
>gows better outside the cheese.

Mold grows "better"/more profusely inside the cheese, what's seen on
the exterior are the fruiting bodies but the mycillium were growing
inside the cheese for like a month already, formed a rather dense
network.

>I can taste the mold inside the cheese when I cut off the moldy parts.
>i gave up doing that 25 years ago. And there have been several
>published health warnings about that (agreeing that most cheese molds
>are safe, but several are not).

Actually few of the molds that inadvertantly grow on the exterier of
cheese are safe, only relatively few that are purposefully innoculated
into certain cheeses are safe.

Cutting away the visible mold from the surface of any food is just
fooling yerselves... by the time yoose see it the mold has already
permeated the entire thing, the fruiting bodies are a very miniscule
part. Btw, mold/fungus are the largest living things on the planet.

http://www.scientificamerican.com/ar...nism-is-fungus

On 1/23/2011 9:12 PM, Sqwertz wrote:
> On Sun, 23 Jan 2011 11:27:49 -0500, Brooklyn1 wrote:
>
>> On Sun, 23 Jan 2011 00:26:48 -0600, >
>> wrote:
>>
>>> Mold is actually *inside* the cheese as well as the outside. It just
>>> gows better outside the cheese.
>>
>> Mold grows "better"/more profusely inside the cheese, what's seen on
>> the exterior are the fruiting bodies but the mycillium were growing
>> inside the cheese for like a month already, formed a rather dense
>> network.
>
> If you're agreeing with me then I need to change my stance.
>

No, you're fine. He said mold grows better inside, you said it grows
better outside, even though it's still on the inside.

HTH. lol