Since I had not made any cheese in a long while, I’d turned the temperature on my mini-refrigerators in the basement up to 60 degrees or so. I did not want them running all the time with no purpose.

Yesterday, while doing some work in the basement, I opened one of the fridges to find 3 block of cheese sitting there! Each has been cut into, but all are packaged in airtight plastic—I have one of those vacuum machines for packaging frozen foods.

One is clearly a blue, and while it has some yellowish liquid in with it, it could still be good. One appears to be a Montasio—don’t know how that will be. The other appears to be a Cheddar or maybe a Gouda (I really should keep better track.) All are more than a year old.

Someday soon, when the evening meal is compatible, I’ll break into these for dessert and let you know how they are.

This is a great “New Jersey” tip for aging cheese: forgetaboutit

Rick

Make sure you give us an update when you try them.  Specially interested in the blue.

Always nice to have surprises waiting in the fridge LOL being home made, its always a nice treat to try a new cheese since their not always the same taste.

Don’t keep us waiting Rick!

I finally opened these cheeses up and took a bite. There is a cheddar (which is VERY sharp now), a Montasio (which has an excellent flavor) and a Blue (which is VERY strong!)

The first photo is with them still in the vacuum packing, the second is without it and about ready for me to dive in.

These cheeses have to be more than a year old, maybe as much as 2 years!

Looking very nice and yummy

wonderful hard cheese

They do look very nice,and you vac pack the cheeses, that is also interesting. I just bought a vac pack machine and have started to vac the hard cheeses I am making. I just let the cheeses dry and seal them in for the months I have to wait. I am hoping to reduce the cross contamination of blue and white mold that I have been getting.