Is it because I buy mass-produced cheese in the grocery store? I've never noticed any difference between the outer surface of the cheese and its insides. Is it because the whole brick is hopeless?
The whole brick is definitely not hopeless. If it has a wax rind on the outside, that seals in the freshness, even if it makes the surface of the cheese look a little wrinkly. I would still advise to face the surface once you've exposed the cheese's paste to the elements, though. You don't have to cut a ton off, just a sliver.
Most lay people would never think to face their cheeses, that's why it's one of my tips 😉
You're practically a pro already! When I face cheese for customers -- a good cheese shop should always do this when cutting to order -- I always nibble on the old dried out slivers if they're not too far gone 😂
Yay, I’m not the only one who eats cheese from which I’ve removed the mold. 😁✌🏻
Far from it! Consider yourself part of a time-honored cheese tradition!
Is it because I buy mass-produced cheese in the grocery store? I've never noticed any difference between the outer surface of the cheese and its insides. Is it because the whole brick is hopeless?
The whole brick is definitely not hopeless. If it has a wax rind on the outside, that seals in the freshness, even if it makes the surface of the cheese look a little wrinkly. I would still advise to face the surface once you've exposed the cheese's paste to the elements, though. You don't have to cut a ton off, just a sliver.
Most lay people would never think to face their cheeses, that's why it's one of my tips 😉
I'll give it a try. Gives me an excuse to nibble on the slivers! 😋
You're practically a pro already! When I face cheese for customers -- a good cheese shop should always do this when cutting to order -- I always nibble on the old dried out slivers if they're not too far gone 😂