mouldy cheese Q

Vacuum seal it.

"occupant" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

Most cheese I freeze so I have no problem. I buy
Mozzarella in large blocks for pizzas but no matter how
tightly I wrap it, it starts to go mouldy on the outside
in a bout two weeks after I have opened it from the store
packaging. I cut off the mould. I wrap it very well in
plastic. Is there anything I should be doing to prevent
the mould from forming? If I bought some paraffin and
covered the cheese in that, would that make a difference?
Thanks for any feedback.

occupant said:

Most cheese I freeze so I have no problem. I buy Mozzarella
in large blocks for pizzas but no matter how tightly I wrap
it, it starts to go mouldy on the outside in a bout two
weeks after I have opened it from the store packaging. I
cut off the mould. I wrap it very well in plastic. Is there
anything I should be doing to prevent the mould from
forming? If I bought some paraffin and covered the cheese
in that, would that make a difference? Thanks for any
feedback.

Cleaning your fridge (and drip pan - if any) with bleach
would probably help, as well as cutting on a clean cutting
board when it's out.

I don't get noticeable mold on opened mozzarella for
probably 5 weeks or more. Freezing it, it often separates
back into its curd formations and gets crumbly (not the
balls usually, but the blocks
do).

-sw

You can try giving it a quick dunk in white vinegar, but two
weeks for the mold to start sounds about right to me.

--Lia

occupant said:

Most cheese I freeze so I have no problem. I buy
Mozzarella in large blocks for pizzas but no matter how
tightly I wrap it, it starts to go mouldy on the outside
in a bout two weeks after I have opened it from the store
packaging. I cut off the mould. I wrap it very well in
plastic. Is there anything I should be doing to prevent
the mould from forming? If I bought some paraffin and
covered the cheese in that, would that make a difference?
Thanks for any feedback.

occupant said:

Most cheese I freeze so I have no problem. I buy
Mozzarella in large blocks for pizzas but no matter how
tightly I wrap it, it starts to go mouldy on the outside
in a bout two weeks after I have opened it from the store
packaging. I cut off the mould. I wrap it very well in
plastic. Is there anything I should be doing to prevent
the mould from forming? If I bought some paraffin and
covered the cheese in that, would that make a difference?
Thanks for any feedback.

Try the old trick of wrapping it in vinegar-soaked
cheesecloth. Change the wrapping every few days.

Or put chunks of it in brine and change the brine every few
days. That sort of mozzarella isn't really meant to be kept
for very long.

Do you grate the cheese before freezing?

I have found that mozza will start to mold if stored with
other cheeses. I keep it in its own rubbermaid or
tupperware.

take care Liz

Hey! Look what occupant
<[email hidden]> wrote :

Quoted message said:

Most cheese I freeze so I have no problem. I buy Mozzarella
in large blocks for pizzas but no matter how tightly I wrap
it, it starts to go mouldy on the outside in a bout two
weeks after I have opened it from the store packaging. I
cut off the mould. I wrap it very well in plastic. Is there
anything I should be doing to prevent the mould from
forming? If I bought some paraffin and covered the cheese
in that, would that make a difference? Thanks for any
feedback.

occupant had something important to tell us on Sun, 09 May
2004
02:08:15 GMT:

Quoted message said:

Most cheese I freeze so I have no problem. I buy Mozzarella
in large blocks for pizzas but no matter how tightly I wrap
it, it starts to go mouldy on the outside in a bout two
weeks after I have opened it from the store packaging. I
cut off the mould. I wrap it very well in plastic. Is there
anything I should be doing to prevent the mould from
forming? If I bought some paraffin and covered the cheese
in that, would that make a difference? Thanks for any
feedback.

You can freeze mozarella too... we buy it in the pregrated
packs and usually use most of the pack at a time - the
rest goes into the freezer because if it stays in the
fridge it'll be mouldy inside a week! It's just one of
those things...

--
~Karen AKA Kajikit Lover of shiny things...

Made as of 29 April 2004 - 61 cards, 41 SB pages (plus 3
small giftbooks), 52 decos & more!

Visit my webpage: kajikitscorner.comkajikitscorner.comOpen ↗ Allergyfree
Eating Recipe Swap:
groups.yahoo.comAllergyfree EatingOpen ↗ Ample
Aussies Mailing List:
groups.yahoo.comampleaussiesOpen ↗

MOM PEAGRAM said:

Vacuum seal it.

Is that a special technique or is it expensive equipment?

Steve Wertz said:

occupant said:

Most cheese I freeze so I have no problem. I buy
Mozzarella in large blocks for pizzas but no matter how
tightly I wrap it, it starts to go mouldy on the outside
in a bout two weeks after I have opened it from the store
packaging. I cut off the mould. I wrap it very well in
plastic. Is there anything I should be doing to prevent
the mould from forming? If I bought some paraffin and
covered the cheese in that, would that make a difference?
Thanks for any feedback.

Cleaning your fridge (and drip pan - if any) with bleach
would probably help, as well as cutting on a clean cutting
board when it's out.

Not to mention washing one's hands prior to touching
the cheese.

Quoted message said:

I don't get noticeable mold on opened mozzarella for
probably 5 weeks or more. Freezing it, it often separates
back into its curd formations and gets crumbly (not the
balls usually, but the blocks
do).

-sw

maxine in ri

Quoted message said:

Do you grate the cheese before freezing?

I have grated and cut in blocks mozzarella cheese before
freezing it but I prefer for pizzas to keep it fresh
whenever possible. All cheese are kept separate.

"occupant" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

MOM PEAGRAM said:

Vacuum seal it.

Is that a special technique or is it expensive equipment?

I suppose expense is debateable, if you save on less spoiled
food. But, yes I'm speaking of a Tilia. I've tried other
brands and they just don't work as well.

MOM PEAGRAM said:

"occupant" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

MOM PEAGRAM said:

Vacuum seal it.

Is that a special technique or is it expensive
equipment?

I suppose expense is debateable, if you save on less
spoiled food. But, yes I'm speaking of a Tilia. I've tried
other brands and they just don't work as well.

We have a 20+ year old Krups vacuum bag sealer that works
perfectly well. Haven't tried a Tilia cos I don't know
anyone close by who has one. Would be nice to compare.

"Arri London" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

MOM PEAGRAM said:

"occupant" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

MOM PEAGRAM wrote:
>
> Vacuum seal it.

Is that a special technique or is it expensive
equipment?

I suppose expense is debateable, if you save on less
spoiled food. But,

yes

Quoted message said:

Quoted message said:

I'm speaking of a Tilia. I've tried other brands and
they just don't

work

Quoted message said:

Quoted message said:

as well.

We have a 20+ year old Krups vacuum bag sealer that works
perfectly well. Haven't tried a Tilia cos I don't know
anyone close by who has one. Would be nice to compare.

We just upgraded from a Tilia Compact II to a 380 I believe
with 3 sealing functions. I "don't" like the new one. It
works just as well and better in some respects, but it
wastes a lot of bag because of the design of the lid and
sealing bar.

MOM PEAGRAM said:

"Arri London" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

MOM PEAGRAM said:

"occupant" <[email hidden]> wrote
in message "]news:[email hidden]...
> MOM PEAGRAM wrote:
> >
> > Vacuum seal it.
>
> Is that a special technique or is it expensive
> equipment?

I suppose expense is debateable, if you save on less
spoiled food. But,

yes

Quoted message said:

Quoted message said:

I'm speaking of a Tilia. I've tried other brands and
they just don't

work

Quoted message said:

Quoted message said:

as well.

We have a 20+ year old Krups vacuum bag sealer that
works perfectly well. Haven't tried a Tilia cos I don't
know anyone close by who has one. Would be nice to
compare.

We just upgraded from a Tilia Compact II to a 380 I
believe with 3 sealing functions. I "don't" like the new
one. It works just as well and better in some respects,
but it wastes a lot of bag because of the design of the
lid and sealing bar.

Yes, that could get expensive. The Krups doesn't waste any
bag at all, which is nice, as they are getting more
difficult to obtain.