Cheese info

Stumbled upon a cool blog post the other day about the longevity of cheese, and learned something that I really should have known already:

Real cheese is alive. Suffocation is the enemy. Plastic wrap, plastic bags, and other airtight containers should be avoided in all cases except the previously mentioned fresh cheeses. These storage methods trap in stale air, as well as prohibiting the cheese from venting moisture and other byproducts. Once a soggy oxygen deprived environment develops, anaerobic bacteria present themselves. This is a bad thing. This is spoilage. Butcher paper, parchment paper, and wax paper avoid this problem.

Read the whole thing here.