http://cooking.savvy-cafe.com/cheese-storage-tips-2007-03-14/ Cooking, Food, & Recipes with Pictures Mon, 21 Sep 2009 05:15:18 -0500 http://wordpress.org/?v=2.8.6 hourly 1 http://cooking.savvy-cafe.com/cheese-storage-tips-2007-03-14/comment-page-1/#comment-889 waseem Thu, 30 Apr 2009 15:38:59 +0000 http://cooking.savvy-cafe.com/2007/03/14/cheese-storage-tips/#comment-889 hi, i am a food technologist, and have one query for you. I have seen one product of cheese preserved with in olive oil mean cheese dip in olive oil. shoul it need to store in chiller or can we keep it at room temperature. hi, i am a food technologist, and have one query for you. I have seen one product of cheese preserved with in olive oil mean cheese dip in olive oil. shoul it need to store in chiller or can we keep it at room temperature.

]]> http://cooking.savvy-cafe.com/cheese-storage-tips-2007-03-14/comment-page-1/#comment-12 Paul Wyatt Thu, 15 Mar 2007 04:48:56 +0000 http://cooking.savvy-cafe.com/2007/03/14/cheese-storage-tips/#comment-12 It is generally not a good idea to keep large amounts of cheese in your wine cellar. Two entirely different kinds of mold may get to party together and trade places. Cheesemaking can release quite a lot of humidity into the cellar and this can damage labels if your system gets overloaded. If you are going to eat cheese anyway, I recently discovered "Tipo Cabrales" a Spanish blue cheese that is firm, quite dry, and has a long, magnificent finish. About $25.00/lb. It is generally not a good idea to keep large amounts of cheese in your wine cellar. Two entirely different kinds of mold may get to party together and trade places. Cheesemaking can release quite a lot of humidity into the cellar and this can damage labels if your system gets overloaded. If you are going to eat cheese anyway, I recently discovered “Tipo Cabrales” a Spanish blue cheese that is firm, quite dry, and has a long, magnificent finish. About $25.00/lb.

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