View topic - Preserve mozzarella cheese for a 4-5 week trip?

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Preserve mozzarella cheese for a 4-5 week trip?
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Author:  THarman [ July 4th, 2011, 9:12 am ]
Post subject:  Preserve mozzarella cheese for a 4-5 week trip?

Is is possible to preserve mozzarella cheese for a 4-5 week trip? If so how do you go about it? Has anyone actually tried to do this?

Author:  littleredcanoe [ July 4th, 2011, 9:22 am ]
Post subject:  Re: Preserve mozzarella cheese for a 4-5 week trip?

I take string cheese for 20 days without refrigeration in Florida every year. Its that individually packaged and probably chemically treated stuff.

For longer I have no idea.

You might be able to put the cheese wrapped in a wet cloth towel in a small cooler

Keep the towel wet but not sopping. Voila instant refrigeration. I would eat opened cheese pretty quick.

Author:  Randall [ July 4th, 2011, 3:40 pm ]
Post subject:  Re: Preserve mozzarella cheese for a 4-5 week trip?

I generally wrap the cheese in a j-cloth that has been moistened
with vinegar. It keeps a long time. Once you have done this then vacuum
seal it. Leave it on your counter and check to see how long it takes '
to go bad. I bet it takes a few weeks. I know old cheddar will keep
for months if it vacuum sealed.

Randy

Author:  Erhard [ July 4th, 2011, 5:04 pm ]
Post subject:  Re: Preserve mozzarella cheese for a 4-5 week trip?

Mozzarella is a cheese high in moisture - the weight/nutrition/taste ratio is poor in comparison to a harder cheese like Parmesan or Gruyere. Those cheeses also last longer without refrigeration and may be a better choice for you, in spite of the higher price of such cheeses. But you'll have to adjust your recipes accordingly...

Author:  chris randall [ July 22nd, 2011, 5:41 pm ]
Post subject:  Re: Preserve mozzarella cheese for a 4-5 week trip?

Sorry, not a do it yourself option, but if you really want Mozzarella you could try this stuff

http://www.packitgourmet.com/Freeze-Dri ... -p424.html

There is some really good stuff on their website, though it comes at a price of course.

Chris

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