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Use clean knives and clean hands every time.<\/strong> Oil and bacteria from hands and dirty knives accelerate the growth of mold on exposed surfaces. Have a dedicated clean cheese knife.<\/p>\nWrap it in fresh parchment every time you use it.<\/strong> Old wrapping accumulates moisture and can carry mold spores from previous seasons. A fresh piece of parchment every time is a worthwhile storage improvement.<\/p>\nStay away from strong smelling foods.<\/strong> Cheddar absorbs odors. Keep away from open onions, fish and other strong smelling foods.<\/p>\nLabel with opening date.<\/strong> Block Cheddar looks the same at 1 week and 3.5 weeks. A date on wrapping lets you know where you are in a 3 to 4 week period.<\/p>\n<\/div>\nRecipes that use cheddar<\/h2>\nFrequently Asked Questions<\/h2>\n\n
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I left the cheddar on the counter overnight. Is it still good?<\/h3>\nAs for block cheddar, it may still be OK to use it in baked applications, but it is beyond the serving window that is safe to eat. Hard cheese is more tolerant of brief exposure to room temperature than soft dairy, but well beyond the safe guideline of 2 hours overnight. Examine the mold, smell it, and assess the texture. If it smells and looks normal with no mold, you can use it in a recipe where it will be thoroughly cooked. Do not serve it on a cheese board or eat it without cooking. Leave shredded or shredded cheddar out overnight, then remove.<\/p>\n<\/div>\n
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Can I store cheddar at room temperature as is done in Europe?<\/h3>\nTraditional aged cheddar, especially extra-sharp and aged varieties with very low moisture content, can tolerate cool room temperature storage for a few days under controlled conditions. European specialized cheese rooms and fragaries maintain specific temperatures and humidity levels that a typical home kitchen cannot replicate. For practical home storage in the US, refrigerate cheddar. If you want to store a small piece at room temperature for use the same day, keep it in a cool place away from heat and use it within 2 to 4 hours.<\/p>\n<\/div>\n
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Should I freeze cheddar to make it last longer?<\/h3>\nOnly if you cannot use it within the 3 to 4 week open window. Cheddar keeps safely frozen for up to 6 months, but becomes crumbly when thawed and loses some of its smooth texture. Frozen and thawed cheddar is not cut or melted as cleanly as fresh cheddar. It works well in cooked applications such as casseroles, soups and baked dishes where the change in texture is not noticeable. Shredded cheddar freezes better than block cheddar because the pieces that form when frozen cause less of a problem when the cheese is already in smaller pieces.<\/p>\n<\/div>\n<\/div>\n
Further reading<\/h2>\n\n
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