storing cheese : LUSENET : TimeBomb 2000 (Y2000) : One Thread

I have seen a few postings on using Velveeta cheese for food storage. Can anyone tell me how long it will stay good in a cool, but not refrigerated, room (temp constant at 40-45 F.) Thanks a bunch!

-- linda (, March 30, 1999

Answers has to be the cheese in the aisle and not refrigerated. There IS a difference. I have been checking dates on it at WalMart and they are still fall of 99. However, Borden's comparable cheese has a 2000 date on it now. Its one of those things that are on my next to last minute list along with mayonaise and margarine. I think shelf life in cool dark place is two years.

Got P-nut butter??

-- Taz (, March 30, 1999.

TONS of-nut butter :) Thanks Taz

-- linda (, March 30, 1999.

I noticed the other day that Parmesan cheese now has expiration dates quite a qays into 2000

-- Arachnid (itsybitsy@spider.com_), March 30, 1999.

Velveeta isn't cheese(blech)......

-- anita (, March 30, 1999.

Velveeta isn't even FOOD if you ask me;)

-- (, March 30, 1999.

got cheeze whiz????? It's in a sealed jar, takes a long time to get moldy when its opened (lots of preservatives) and I know it is not cheese....

Historically cheese at proper temperatures has been a proven way to store milk for many years. Do we have any dairy people who can suggest the best sizes and packages to purchase?

-- helium (, March 30, 1999.

While not in the dairy industry (I can do a pretty good imitation of a "Mooo," though) I suggest checking ethnic food markets. Lots of people have grown up without the benefit of nearby dairies so often, dairy products are sold in cans packaged for overseas. You won't see them in your supermarket, only these niche markets. Hope this helps.

-- FM (, March 30, 1999.

We kept bulk cheese like one buys at grocery in winter by just keeping outside in cool place. Guarded from freezing, warm spells and vermin.

In the summer, nothing fancy there, we had a well insulated hole, brick bottom, and insulated the cover well. Kept it in original wrapping stored in plastic containers sitting in water. Water cooled at night. Options for very hot spells was to replentish warm water with freash cold water from spring or do without cheese.

Cheese used to be kept indefinitely by dipping it in cooled parafin (sp) several times, letting each dip harden before redipping and storing it in a spring house or root cellar. That would seem to me to be a cool airless environment. I am going to keep parafin on hand and do this next March if necessary.

If anyone would be interested in a thread about "portable and cheap" small root cellars, I would be glad to create one. Lived w/o electic for years. Learned a few tricks and no one ever got sick! (Now there is a confident personal indorsement!) Life w/o refridgeration is a challenge.

-- Lilly (cheese@home.stead), March 30, 1999.

Lilly, Would love to learn all you have to tell us on the subject. Thanks!

-- linda (, March 30, 1999.

next week I'll be attending a cheesemaking workshop with lots of cheesepros so I'll ask about this and report back next week.

-- anita (, March 31, 1999.

Linda, I am working on it!

Anita, Will be looking forward to your report!

-- Lilly (cheese@home.stead), March 31, 1999.

Velveeta cheese? We don't have that as a brand where I come from. Is it a sort of non-refrigerated softish substance with a vaguely cheeselike appearance, packed in Aluminum foil and cardboard?

If so we have it by another name! I would eat it in a sandwich only as a last resort, however it doesn't work to badly in a bechamel sauce for lasagne.

On the subject of parmesan, Samuel Pepys, the famous diarist, noted that he buried his Parmesan Cheese in his garden when he had to flee the Great Fire of London in 1666. He never did mention if he ever dug it up though, so I cant say whether it worked well.

I love Parmesan, sprinkle it on anything to add a bit of excitement! I'm going to get LOTS!!


-- Nemo (, March 31, 1999.

I am experimenting with cheese right now. I purchased a hoop of mild cheddar ( in red wax), cut it up and vaccuum sealed it with a Tilia Foodsaver. Have had it about just over a month. Keeping it in the house in the wood cheese box, and checking it regularly. I can report that thus far it is a little soft, and some of the oil has run, but otherwise it is still looking good. I have opened the first pack ( plan to open them at one month intervals ) and so far it is fine. I expect it to 'age' and I will probably have sharp cheddar by the time this is done, but it looks thus far like it might be viable. The butcher I purchased it from said it should keep well as long as the vaccuum holds.

I am also trying this experiment with country cured ham ( the ones that hang unrefrigerated by the meat counter). I had one sliced and vacuum sealed it. Thus far, it seems fine. The real test will be through the summer ( I'm in Georgia ). At this time, I am keeping it in a dark place but room temperature. I would be happy to update you on this test as the year progresses if anyone is interested.

-- (, March 31, 1999.


I would be interested in more info about easy to make root cellars, etc. Something that doesn't involve bringing in a backhoe, or lots of digging and concrete would appreciated.

E-mail me, since I'm not here much anymore, please.


-- BIll (, April 02, 1999.

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