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