Buy chunks of cheese when it is on sale for around $2 per pound. Grate it in the food processor and store it in zip-locs bags in the freezer. Whack the bag of cheese on the counter to loosen it up, and use straight from the freezer in casseroles, etc. Thaws very fast for tacos, salads, etc. too.
No, continue. Mold on cheese is not the same as mold on meat; molds have a symbiotic relationship with cheese that makes it CHEESE instead of milk, cream, etc. Kind of like just because the yogurt is thick, it doesn't mean it has gone bad. However, no one likes to eat straight mold (unless of course it is in a veined cheese like bleu cheese), so cut it off and you're good to go.
NO STOP-- BY THE TIME YOU CAN PHYSICALLY SEE MOLD ON CHEESE IT IS CONTAMINATED AND YOU SHOULD THROW IT OUT. mOLD SPORS ARE ALREAD AT DANGEROUS LEVELS. IF YOU WANT TO SAVE YOURSELF FROM MOLDY CHEESE. pOUR WHIRE VINEGAR OVER THE BRICK AND WRAP TIGHTLY IN PAPERTOWLE. pLACE IN OPENED PLASTIC BAG AND CHANGE ONCE A WEEK. IT DOESN'T TASTE LIKE CINEGAR AND YOU WILL NEVER HAVE MOLDY CHEESE AGAIN.
Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.
