HOME > Chowhound > Cheese >
What have you made lately? Tell us about it
TELL US

Cheese question

b
brevardbelly Jan 8, 2011 02:15 PM

Ratholed in the back of my fridge i discovered (much to my dismay) two hunks of Vermont cheese that I brought back in August. A Willow Hill Tomme Butternut and a Breezy Ayr Caraway. The latter is a cows milk. I don't know about the other. Both hard as a rock. Usable ?

  1. todao Jan 8, 2011 02:40 PM

    The Tomme, a goat cheese, and the Ayrshire cows milk cheese are both (were both) soft cheeses.
    As long as they don't show signs of contamination (mold, etc.) I suppose they could be grated and used somehow but, IMO, packaged cheese that's five months old isn't worth keeping any any cheese that is produced with a specific texture is best enjoyed in its intended original state.

    1. b
      brevardbelly Jan 8, 2011 02:56 PM

      Thanks I was a hoping. I bet they were good way back then

      1. CCSPRINGS Jan 8, 2011 03:36 PM

        I would try eating them. Grate them over tortillas with chopped olives, red pepper and bake. How bad could it be? Baked mac and cheese.

        No mold, I would consume.

        4 Replies
        1. re: CCSPRINGS
          greygarious Jan 8, 2011 04:59 PM

          +1 on the mac&cheese. The cheeses are probably too dried out to taste good out of hand, but melting them in some evaporated milk, along with other cheeses, should be fine. That's what I do on the rare occasions when a piece of cheese has dried out. If I have moldy cheese, I dut off the mold and use what remains in mac&cheese. Never had any ill effects.

          1. re: greygarious
            b
            brevardbelly Jan 8, 2011 08:20 PM

            just moldy on the rind. i feel so guilty. bought them at the wonderful burlington farmer mkt

            1. re: brevardbelly
              j
              JeremyEG Jan 8, 2011 09:24 PM

              My Aunt just gave me cheeses from that market for the holidays. It sounds like you guys have some GREAT vendors!
              JeremyEG
              homecooklocavore.com

            2. re: greygarious
              j
              JeremyEG Jan 8, 2011 09:23 PM

              +2 on the mac and cheese. I can't imagine they'd be bad in a quiche either. If they are really beyond firm, you could toss the rinds in a stock as some people do with parmesan. But it sounds like you can salvage some of the cheese anyway.
              Enjoy!
              JeremyEG
              homecooklocavore.com

          2. s
            soupkitten Jan 8, 2011 09:28 PM

            you can make potted cheese from leftover dibs and dabs of various cheeses, even ones not in great condition. grate them up, if necessary adding fresher cheese you may have on hand. here's a basic recipe:

            http://www.epicurious.com/recipes/foo...

            1 Reply
            1. re: soupkitten
              DuchessNukem Jan 8, 2011 09:34 PM

              Alton Brown's variant on soupkitten's suggestion:

              http://www.foodnetwork.com/recipes/al...

            Show Hidden Posts