True.

Posted up cheese advice from the Mayo Clinic (reputable medical advice). Cheese goes mouldy in different ways depending on what germies they have (one for Stawka) and moisture content (soft or hard). All cheese should be kept out of the air.

I know this stuff. Have a degree that took in a lot of Microbiology.

With soft cheese with their own normal mould if it changes appearance then it's gone off e.g. Pink or green mould on the normal white.

OK, now we have got that out of the way I think it is time for a thermomix thread lol

Cheesecloth got its name as it was used to make, cheese. It is used to strain out the whey.

Don't know a thing about Thermomix-es 🙂

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@donnashuggy wrote:

OK, now we have got that out of the way I think it is time for a thermomix thread lol

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Well i better start boning up on that. lol

Apparently different cheeses need to be stored differently:

http://www.realsimple.com/food-recipes/shopping-storing/food/how-store-cheese

Yeah I guess bries and blue cheeses etc generally come in foil and keeping them that way seems fine.

I grate a bit of cheese most days so really was referring to tasty/average/cheddar type cheeses, I always found it a pain to unwrap or take in and out of ziplock bags which is why I really like the decor one.

Wet cheese are really the ones that require "tending" as the water can encourage growth. Anything else is really about what is convenient and keeps the air and moisture out.

Foil is fine too. Easier for hard cheese than soft as the runny cheeses can stick to normal foil. Brie etc. comes in a lined foil that's thicker too.

It's better to grate your own than buy pregrated. Pregrated has additives to stop it clumping and keep it drier. Could have crossthreaded with your Thermomix thread as you are keen to avoid additives 😉

blerk to already grated cheese in supermarkets