[USER]

I live alone. I like to have a variety of sliced cheeses ( up to 4 different kinds, usually from Kroger or Walmart.) My problem is that I never get through a whole package without it starting to go bad.

I know I could get deli slices, but those are never wrapped that well.

Advice? Thx

[Teresa]

I use my vacuum sealer and it keeps in the refrigerator well for months. Use big enough bag to be able to open, cut what you want & reseal.

[Judy]

Also try not to touch it. I use a paper towel to pick up slices. Once touched no matter how clean your hands are it leaves bacteria which causes it to mold faster.

[Jackee]

Aldi’s has sliced cheese in small amounts and is reasonably priced. There is much variety.

[Mary]

Don’t touch the cheese with your hands use gloves or Saran Wrap, when you touch the cheese that’s what makes it go moldy, or freeze it.

[Candy]

I’ve always done a cheese drawer clean out every few weeks to make macaroni and cheese using whatever leftover cheese before it goes bad.. I’ve only had issue with texture from a few shredded cheeses.

[Brenda]

I finally invested in a food sealer & while it’s a little costly upfront, it’s saved a bunch in the long run.

I make bigger bags, so I can open & reseal several times.

Cheese stored like this will stay fresh for a very long time.

[Suzie]

Buy Debbie Myers green bags from Amazon. They make everything last a lot longer.

And reusable.

[Kiersten]

How do you tend to use them? Once you buy your cheese, are you willing to open and stick half of the package in a container in the freezer?

This works well to thaw for grilled cheese or to top casseroles and won’t go bad (I’ve never thawed to use for sandwiches or some such)

[Sherri]

just slice off the mold – a vegetable peeler works well for that. Then I rinse under water and pat completely dry with a paper towel.

Store in a ziploc with a fresh paper towel.

Blue cheeses are all about the mold

[Margaret]

Soak a paper towel in plain vinegar and wrap block cheese cover it completely and put in a baggie it does not alter the taste but keeps a very long time,

[Katrina]

Buy a block and slice it yourself. The presliced goes bad quicker because more of it is exposed to air and equipment and handling.

[Sheila]

Coat the cheese in butter if you don’t want to freeze. This will help protect the surface from molding.

Just scrape the butter away as you use the cheese.

You can still use the butter also.

[Catherine]

Same for me but have found wrapping in parchment paper & in the bag/container helps.

Also freezing chunks for later is ok too.

[Lena]

I asked Chat GPT and it suggested putting a piece of parchment paper between each slice and then putting a paper towel around it before wrapping it again with parchment paper and putting it in a ziplock bag.

The paper towel will absorb the moisture and should be replaced after a few days.

The parchment paper will let it breathe.

I also agree with not touching it.

[Rachel]

Freeze or buy better quality cheese so the flavor is so good you don’t need more than two kinds at any time.

Single servings like babybel are also a good option.

[Francess]

make fondue with the left overs. you can freeze cheese. id cut parchment paper for between the slices

[Author]

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