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How To Travel With Cheese


Several good tips here- for example:

“Harder cheeses are less perishable. Gruyere, Appenzeller, Hoch Ybrig, Pleasant Ridge Reserve, Parmigiano-Reggiano, and Toussaint are all firm cheeses that have already been aged for at least 5 months. Their levels of moisture (which is what ultimately brings on bacteria, and thus, what makes cheese rot) are super low. Feel fine about keeping these cheeses out of refrigeration for up to a day or — in the case of Parmesan, aged pecorinos, and super aged goudas — even more.”

via Hot Tips: How To Travel With Cheese The Cheesemonger | The Kitchn.


Photo: Flickr member ilkerender licensed for use under Creative CommonsFlickr member 

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