Cheeses that Do Not Need Refrigeration

I think it depends on how soon you'll be consuming them, but generally hard cheeses like a parmesan or romano do ok for a while without refrigeration, if you keep them in an airtight container. It also depends on whether you keep the temperature inside your house at, say 65 degrees instead of 80. Oh, and there's that Easy-cheese stuff in a can. Big Grin
it depens,

- you like to ripen the cheese "not refrigarate"
- you like to eat it soon "not refrigarate"
- you are storing cheese for long term like parmesan for pasta "keep cool"



- only "raw-milk" cheese do ripen nice!

the wine cellar would work perfect but beware,
mold can go everyware.
So get a little block of, say, Grana Padano, and take it with you, and nibble on it until it doesn't look or taste right. Do you have one of those vacuum sealers? That would probably help, maybe chunk it up into single servings or 2-day portions. Are you going to have any problems with customs, taking in food products?
quote:
Originally posted by jennj007:
So get a little block of, say, Grana Padano, and take it with you ...


By 3rd day you'll need the choppers of a beaver to nibble on it. But look at it this way, you crack a chunk off, tuck it behind your cheek and enjoy for evernight nutrients release. You can also use it as a weapon, a tool and a bargaining chip. Tell the natives it's a prescious stone from Baltic Sea - ooohh, amber!! Eek
This won't help the Nicaraguan invasion but - Most or all cheese doesn't need refrigeration and shouldn't be put in plastic bags either. Butcher's paper can be the way to go, as cheese needs to breathe. If you ever get to see good cheese being made or go into the cellars under a cheese shop in say, France, nothing is artificially chilled.

That being said, I don't think I'd stroll around Managua or Matagalpa with some limburger in a paper lunch sack in what will likely be 90+ F temps.

Get it there, the word is "queso"...

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