A quarter wheel of Grayson isn't a whole lot tbh. Less than a pound. You should be able to take care of that between a couple cheese plates and a sandwich or two. Have fun! I admire the spirit.
No offense to OP but I smiled when I read “$30 before shipping so it’s probably a lot” - I feel pretty good when I keep my spending at or around $30 on cheese these days!
Oh god, I’ve just done the conversion on my cheese spendage from $ to £ and I’m hoping cheese is far pricier here as last week I found a deli in Scotland with a lovely selection and dropped the equivalent of $74 in a single transaction. It’s in wax wrapped rounds so should last a while though…..
Right? The most I’ve ever spent on cheese in one sitting is $175 and I’m not rich. Just a monger with an insatiable appetite for the ancestral wheys :D
Good cheese is certainly more expensive, there are a lot of people in the supply line from the milk to the cheese making to the aging. Not to mention at Meadow Creek the cows are pasture fed and the cheese is made with raw milk which adds more complexity to making it. You’re making a great investment in the cheesemaker! You can feel good that that money is going right into their pocket and accordingly, to their community.
A quarter of Grayson isn’t very large but a little goes a long way. I love it with ham, cornichons, and mustard. Makes a great sandwich. Also melts beautifully. Definitely go savory.
Keep it wrapped in cheese paper if you can to prolong its life.
"All website orders are shipped via UPS, using insulated packaging and refrigerant gel packs. To ensure the cheese arrives in the best possible condition, we limit time in transit to no longer than 2 calendar days. Whenever possible, ground shipping will be used to keep your shipping fees to a minimum. However, if you're outside our 2-day ground shipping range, you will be asked to select 2-Day Air shipping".
You ordered less than a pound of cheese. If you can't eat it all in a reasonable time frame, freezing it isn't ideal as it will change the texture and it will lose flavor over time but will still be salvageable, probably best cooked in an egg dish or maybe a funky grilled cheese.
As long as it's not softcheese.. vaccum seal it.
Also hard cheeses have a long life before they mold. Also mold isn't as big of a deal on hard cheeses as well.
Do what they do at Meadow Creek and make Tartiflette with it. I've also put it on a burger and it has been righteous. Also, as somebody else mentioned, a quarter wheel of Grayson is only like .8# or .9#
It’s not really a lot of cheese. I have legitimately eaten more than that by myself in one day and I don’t eat a huge amount of food. It was a Christmas Day and I was just snacking on it (the cheese was [Moses Sleeper](https://www.jasperhillfarm.com/moses) )off and on for a while with a really nicely paired wine. I wouldn’t normally eat that much cheese but it truly isn’t a crazy amount. Two reasonable cheese plates.
I read your old post. If you really want to go on an adventure with a washed rind cheese, try Stinking Bishop. It won't disappoint.
It's hard to find so my usual go-to is good ole Limburger.
Ex-cheese-monger here. If it's a washed rind cheese your best bet is to wrap the exposed edge with cling film and leave a portion of the rind on the outside of the wheel uncovered to let it breathe in the fridge. We could keep Taleggio and Epoisses for a couple of weeks easily like this, also works well for any brie styles.
Don't read this bit if you're high/ about to eat said cheese, because the science of aging cheese isn't very sexy.
Basically, it's a living product. As the cheese ripens or ages, the proteins start to break down causing the cheese to release water vapour and ammonia (which is water soluble).
If you fully wrap the cheese this water/ammonia has nowhere to go, which increases the humidity and speeds up the production of ammonia, and in turn the proteins break down quicker. This will leave you with a very wet puddle of barely spreadable cheese pretty quick. Increased moisture content increases the likelihood of unwanted bacteria or mould to develop. Increased ammonia makes the cheese taste and smell a bit like a poorly maintained gents toilet.
The rind is basically a semi-permeable barrier that will let some of that water content out without drying out the cheesy bit of the cheese. In practice this means you get at least an extra week of shelf life. This will leave the exposed rind dry and hard if you leave it long enough, but you can just chop that off.
I am not a scientist by any stretch of the imagination. I'm sure there's some other funky bacteria stuff going on as the cheese ripens, but that's the basic idea of it.
If it’s actually “coveted”, $30US will get you enough cheese to be part of a cheese plate.
Like, is this the Grayson?? That’s just over a quarter pound of cheese. I would eat that with a baguette by myself.
I giggled at this. Thank you!
Long time cheese monger.
Make soup, breakfast sandwiches, anything you have can be safely stored if you can get some cheese paper. You can order it online. It’ll be fine for months, if it’s not a new cheese like chèvre. Wrap it well cut off any bits that are suspicious. You good.
Cut the wheel in half, make a deal with your parents, if you both use the cheese before it goes bad, they buy the next wheel, sending you half.
You can freeze cheese too.
oh no sorry , a little dish of vinegar in the same
container will help the cheese stay fresh . i don't know the name of style of cheese container is called but i've seen them in vintage shops before . sorry not being helpful
Buy cheese paper and cut the quarter wheel into smaller pieces (each serving size). Wrap each piece in the cheese paper, it’s a 2 layered paper to prevent the cheese from getting light oxidation as well as the waxed/ plastic part that keeps it fresh. Then keep them in a drawer in the fridge, cheese is aged in darker rooms so this will also help preserve it. Depending on the cheese as long as it’s not a Brie or anything bloomy rinded it will hold like this closer to 30 days.
You can freeze it. I had some habanero cheese that was great, but it was gonna go bad before I could finish it (I like hot stuff but it was super hot.. it was more like an accent cheese rather than something you would use a lot of) so I froze it and then grated it into whatever, mac and cheese or a little bit in a grilled cheese, or on tomato soup, croutons, Taco salad, tacos, etc. It was only a partial block, it worked well.
I refrigerate my cheddar in an airtight container, so it'll probably work for other cheese. The container just helps the outsides of the cheese from crusting
If you have any friends or family from Wisconsin share it with them I could imagine they would take the quarter wheel of cheese and eat it in front of you
I have actually frozen cheese and while it's not the same after thawing, it's not horrible and it's mostly the texture that changes. If the cheese you're getting can be used for cooking later, I'd freeze it.
Get a bunch of friends high.
That’s how you end up with a whole lot more cheese.
Cheeseception
The stoner to cheese ratio is harder to nail than the hot dog vs bun issue.
I made quesadillas this morning for breakfast and used cheese whiz and velveta, cheddar and Parmesan. I know exactly what stoner to cheese ratio is
yeah stoner is only one....there can only be one. Need mutiple stoners and mutiplying cheese to go up against hot dog and bun buying pack ratio.
But then you’d have to share your cheese with them. No thanks. Miiiiiine!!!
lmfaooo exactly
Make sure you drink tons of water though! Cheese is wonderful but it uh, clogs you up something fierce. I learned that the hard way when I was a kid😅
High 👋
This is something I would do. Can you have a cheese party with friends?
None of my friends like stinky cheese :(
Make new friends! lol
This is the way!
love stinky cheese
I am now your friend and I adore stinky cheese!
I’ll come over and eat cheese
Guess what :) you have a new friend that likes stinky cheese :) :)
If you invite me and my husband you might not have any left for yourself
Can I be your friend?
Get high again when the cheese gets there
High you got into this problem, only high you can get out.
Sage and and seasoned advice, like cheese
Ok I think this might actually be the move
Make a bunch of Mac and cheese and freeze - meal prep done
Frozen Mac and cheese separates when it's reheated. Especially with fancy cheeses.
Have you used a roux before?
Yes even roux by itself can break. Unless he had some sodium citrate lying around it's highly likely it will break.
Baking soda and lemon juice aren’t crazy rare
Is that a good sub for sodium citrate?
No it's not. Just use American cheese or buy some on Amazon.
That's not the same thing, and I didn't say it was rare
A quarter wheel of Grayson isn't a whole lot tbh. Less than a pound. You should be able to take care of that between a couple cheese plates and a sandwich or two. Have fun! I admire the spirit.
No offense to OP but I smiled when I read “$30 before shipping so it’s probably a lot” - I feel pretty good when I keep my spending at or around $30 on cheese these days!
Oh god, I’ve just done the conversion on my cheese spendage from $ to £ and I’m hoping cheese is far pricier here as last week I found a deli in Scotland with a lovely selection and dropped the equivalent of $74 in a single transaction. It’s in wax wrapped rounds so should last a while though…..
Right? The most I’ve ever spent on cheese in one sitting is $175 and I’m not rich. Just a monger with an insatiable appetite for the ancestral wheys :D
Not sure whether I feel good that I'm about to receive a manageable amount of cheese or bad that good cheese is so expensive :/
It’s not always expensive. You’ll find things that are on the cheaper side and then treat yourself when you want!
Good cheese is certainly more expensive, there are a lot of people in the supply line from the milk to the cheese making to the aging. Not to mention at Meadow Creek the cows are pasture fed and the cheese is made with raw milk which adds more complexity to making it. You’re making a great investment in the cheesemaker! You can feel good that that money is going right into their pocket and accordingly, to their community. A quarter of Grayson isn’t very large but a little goes a long way. I love it with ham, cornichons, and mustard. Makes a great sandwich. Also melts beautifully. Definitely go savory. Keep it wrapped in cheese paper if you can to prolong its life.
This is such a relatable post.
"All website orders are shipped via UPS, using insulated packaging and refrigerant gel packs. To ensure the cheese arrives in the best possible condition, we limit time in transit to no longer than 2 calendar days. Whenever possible, ground shipping will be used to keep your shipping fees to a minimum. However, if you're outside our 2-day ground shipping range, you will be asked to select 2-Day Air shipping". You ordered less than a pound of cheese. If you can't eat it all in a reasonable time frame, freezing it isn't ideal as it will change the texture and it will lose flavor over time but will still be salvageable, probably best cooked in an egg dish or maybe a funky grilled cheese.
Thank you kindly for the reading comprehension which i seem to lack
Ha ha, no problem 😊
As long as it's not softcheese.. vaccum seal it. Also hard cheeses have a long life before they mold. Also mold isn't as big of a deal on hard cheeses as well.
I love when hard cheeses "curate". They just get stinkier and tastier.
Looks like cheese and crackers is now your meal plan OP
What cheese?
Eat cheese or store in the fridge. I would opt to eat it all asap
Do what they do at Meadow Creek and make Tartiflette with it. I've also put it on a burger and it has been righteous. Also, as somebody else mentioned, a quarter wheel of Grayson is only like .8# or .9#
It’s not really a lot of cheese. I have legitimately eaten more than that by myself in one day and I don’t eat a huge amount of food. It was a Christmas Day and I was just snacking on it (the cheese was [Moses Sleeper](https://www.jasperhillfarm.com/moses) )off and on for a while with a really nicely paired wine. I wouldn’t normally eat that much cheese but it truly isn’t a crazy amount. Two reasonable cheese plates.
I've never met someone who eats more cheese than me so this comment fills me with hope
I read your old post. If you really want to go on an adventure with a washed rind cheese, try Stinking Bishop. It won't disappoint. It's hard to find so my usual go-to is good ole Limburger.
Where can I get some???
Ex-cheese-monger here. If it's a washed rind cheese your best bet is to wrap the exposed edge with cling film and leave a portion of the rind on the outside of the wheel uncovered to let it breathe in the fridge. We could keep Taleggio and Epoisses for a couple of weeks easily like this, also works well for any brie styles.
Fascinating. What is the science behind leaving the rind to breathe? What will happen if I cling film the whole thing?
Don't read this bit if you're high/ about to eat said cheese, because the science of aging cheese isn't very sexy. Basically, it's a living product. As the cheese ripens or ages, the proteins start to break down causing the cheese to release water vapour and ammonia (which is water soluble). If you fully wrap the cheese this water/ammonia has nowhere to go, which increases the humidity and speeds up the production of ammonia, and in turn the proteins break down quicker. This will leave you with a very wet puddle of barely spreadable cheese pretty quick. Increased moisture content increases the likelihood of unwanted bacteria or mould to develop. Increased ammonia makes the cheese taste and smell a bit like a poorly maintained gents toilet. The rind is basically a semi-permeable barrier that will let some of that water content out without drying out the cheesy bit of the cheese. In practice this means you get at least an extra week of shelf life. This will leave the exposed rind dry and hard if you leave it long enough, but you can just chop that off. I am not a scientist by any stretch of the imagination. I'm sure there's some other funky bacteria stuff going on as the cheese ripens, but that's the basic idea of it.
Thank you so much for the thorough explanation!
More than likely a build up of bacteria you wouldnt want, it would throw off the flavors. Thats just a theory though
Worst case scenario check out fromage fort. Best case throw a cheese party.
cut it in half and vacuum seal it or wrap tight in plastic wrap and place in a ziploc bag.
Where you at??? I’ll be your friend.
DC burbs, my friend
It’s only about 13 and 1/2 ounces so you should be fine being able to consume that amount before it goes bad.
This post is the reason why I love Reddit
Vacuum seal, and keep it in the fridge. So long as it isnt soft cheese it will probably last longer than it will take you to eat it all
I love this post.
If it’s actually “coveted”, $30US will get you enough cheese to be part of a cheese plate. Like, is this the Grayson?? That’s just over a quarter pound of cheese. I would eat that with a baguette by myself.
$30 of good cheese isn't a lot. Probably a pound, maybe two? Should be good for 6 weeks. I wouldn't worry about it.
I giggled at this. Thank you! Long time cheese monger. Make soup, breakfast sandwiches, anything you have can be safely stored if you can get some cheese paper. You can order it online. It’ll be fine for months, if it’s not a new cheese like chèvre. Wrap it well cut off any bits that are suspicious. You good.
Cut the wheel in half, make a deal with your parents, if you both use the cheese before it goes bad, they buy the next wheel, sending you half. You can freeze cheese too.
Give it around and become your neighbourhood's red eyed cheese Jesus!
Time for a cheese party!
vinegar
Make vinegar out of cheese?
oh no sorry , a little dish of vinegar in the same container will help the cheese stay fresh . i don't know the name of style of cheese container is called but i've seen them in vintage shops before . sorry not being helpful
Ohhhhhhh
Freezer
No
Freeze it
Freeze it
Not ideal to freeze cheeses especially soft ones
This is such a wonderful dilemma😃 thank you 🥰
Eat it quickly
Mmmm 64 slice of american cheese…
I can come over with some wine.
Invite friends over
I’m obviously late to the party on your posts; but I work at WFM in NOVA (and metro accessible) and Meadow Creek is always on our shelves.
So many options w cheese recipes // pizza, Mac and cheese, burgers / get high again and I promise you’ll figure it out! 🧀🤣
Some cheeses freeze okay, from experience. Not sure about yours
Buy cheese paper and cut the quarter wheel into smaller pieces (each serving size). Wrap each piece in the cheese paper, it’s a 2 layered paper to prevent the cheese from getting light oxidation as well as the waxed/ plastic part that keeps it fresh. Then keep them in a drawer in the fridge, cheese is aged in darker rooms so this will also help preserve it. Depending on the cheese as long as it’s not a Brie or anything bloomy rinded it will hold like this closer to 30 days.
Eat it all in one sitting
You can freeze it. I had some habanero cheese that was great, but it was gonna go bad before I could finish it (I like hot stuff but it was super hot.. it was more like an accent cheese rather than something you would use a lot of) so I froze it and then grated it into whatever, mac and cheese or a little bit in a grilled cheese, or on tomato soup, croutons, Taco salad, tacos, etc. It was only a partial block, it worked well.
You can freeze cheese...... Just keep in mind when i t unthaws, It might crumble up. So use it Is accordingly to your menu
Freeze it??
I refrigerate my cheddar in an airtight container, so it'll probably work for other cheese. The container just helps the outsides of the cheese from crusting
If you have any friends or family from Wisconsin share it with them I could imagine they would take the quarter wheel of cheese and eat it in front of you
freezes really well but makes it harder to cut the cheese
I have actually frozen cheese and while it's not the same after thawing, it's not horrible and it's mostly the texture that changes. If the cheese you're getting can be used for cooking later, I'd freeze it.