Kitchen Garden Forum

It's not new I see (2005) but bet it tastes great if there is any left.

On the cheese theme, Jamie Oliver made a very good suggestion the other night and I don't know why I've never thought of it myself.

Grate all the small pieces of cheese you have lurking in the fridge before they get smelly and keep them in a tub in the freezer - easy to sprinkle on your cooking, make gratins etc. And you've only got cheese in good condition in the fridge.

Durrr, that's such a good idea! Why didn't I think of that

My bits of left over cheese would never make it as far as the freezer. See cheese...eat cheese...

Diane wrote:My bits of left over cheese would never make it as far as the freezer. See cheese...eat cheese...

Same here.

ditto.

Another one here. When I'm peckish I'll often go the the fridge and cut myself off a nice chunk of mature cheese to nibble So much more satisfying than chewing a celery stick ! Goodness knows what I'd do if ever food rationing came in and cheese was rationed!

"left over cheese" as likely as "left over wine".
Who else remembers that Delia suggested that left over wine could be frozen in ice cube trays for use in cooking?

Oh how I laughed

We have.just got back from two weeks in the wilds of Spain ,i love cheese but I would have no problem freezing most of the Spanish cheeses if I could find one worth freezing

Any cheese worth eating is going to emerge from the freezer not worth eating!

I have never frozen cheese. I think the flavour & texture would be different, but it is a way of using up bits & probably OK if you are just sprinkling it on top of something.

The round of Parmesan cheese is supposed to be worth saving to be thrown into a pan of minestrone soup where it eventually melts and adds to the flavour.

Certainly the rind of Parmesan should go into minestrone (several other soups will do).

Ah! The rind of Parmesan, that doesn't need freezing though, keeps well! Or maybe I eat too much Parmesan!