Cutting the cheese

[Darwins Selection]

Dear Mr Growler, returning to your original point, I also find the inability of the female of our species correctly to slice cheese, most distressing.

As for retaining fresheness and lack of mould, I equally eschew the use of 'cling film' as it prvents breathing and produces sweaty cheese.

I favour the use of muslin for the purpose of prolonging the life of correctly sliced cheese.

 

[Snoopy]

You could always just grate it  

 

I trim the grated end of the cheese before putting back in the fridge as I don't like to leave it ragged.

Uncle ~ Psychiatrists have a name for that sort of behaviour.

[Nick]

I do that too 

[Snoopy]

Oh ~ What a surprise 


Has it never occurred to you both that one should buy a piece of cheaper cheese, grate it into an airtight container and keep it in the fridge for when you want grated cheese ~ for example on toasts or to sprinkle over a salad or use in a cheese and lettuce sandwich etc.

For cheese to be eaten with crackers or in slices then buy a better cheese and keep it in a cheese dish. Cheese from the fridge has no flavour anyway.  Good cheese should always be served at room temperature unless grated and used as part of something when using it straight from the fridge makes no difference.

We buy our cheese direct from a local creamery. A cheap "blend" which is grated and used as "fodder" for the children and a mature cheese for those of us with more sophisticated, grown up tastes.

I'm on Growler's wavelength on this one. Decent cheese is something to be looked after and savoured. If the "peasants" don't know how to treat it then feed them crap and keep the good stuff for yourself ~ or passing hounds who may call in for a snack 

[Nick]

Cheese meister   

[Barman]

I hate people that grasp the cheese to cut it and leave mouldy fingerprints on it! 

[Nick]

LL?

[Miss Demeanour]

Such a fussy bunch 

[Nick]

I am sending Marmite via Tesco to you now 

[Snoopy]

Such a fussy bunch 

Not really Miss D ~ but if you are going to spend money on food then you have two choices
1) Treat it as fuel, buy cheap and fill yourself when you want to
OR
2) Buy something really good and enjoy it.

I would rather have a little of the best than a lot of indifferent, poor quality fodder. If I can't eat something decent than I'd rather go without TBH

[Barman]

LL?

  

[Miss Demeanour]

I am sending Marmite via Tesco to you now 

What have I ever done to you 

As for cheese, I try not to buy it in big packs as I would eat it

Don't like the ugly stuff tho, blue and green veiny stinky stuff.

[Darwins Selection]

Don't like the ugly stuff tho, blue and green veiny stinky stuff.

 

Do a lot of your staff fall in those categories?

[Miss Creant Commander of the picklement and baking BAb(Hons)]

Oh ~ What a surprise 


Has it never occurred to you both that one should buy a piece of cheaper cheese, grate it into an airtight container and keep it in the fridge for when you want grated cheese ~ for example on toasts or to sprinkle over a salad or use in a cheese and lettuce sandwich etc.

For cheese to be eaten with crackers or in slices then buy a better cheese and keep it in a cheese dish. Cheese from the fridge has no flavour anyway.  Good cheese should always be served at room temperature unless grated and used as part of something when using it straight from the fridge makes no difference.

We buy our cheese direct from a local creamery. A cheap "blend" which is grated and used as "fodder" for the children and a mature cheese for those of us with more sophisticated, grown up tastes.

I'm on Growler's wavelength on this one. Decent cheese is something to be looked after and savoured. If the "peasants" don't know how to treat it then feed them crap and keep the good stuff for yourself ~ or passing hounds who may call in for a snack 

I was/we were given a truckle of cheese as a wedding present many years ago.

[Pastis]

   I had a truckle for Christmas

My advice to Mr G would be to get your own fridge with a LOCK on it