Hi and thank you in advance for any helpful answers!
I am traveling in Europe and because I fly spaceA (on a military plane) I can bring back things like cheese! I recently went to Paris and was so excited but didn’t want to buy cheese too soon as our trip is about a month long until we get back home, but I knew I wouldn’t be able to come back to Paris before we went back home so I took the plunge and bought some cheeses. I do have access to a fridge and freezer though so things like butter I bought and froze. I had the cheeses all vacuum sealed and was told they were safe for travel and didn’t need refrigeration. I was nervous about it because I’ve always refrigerated and eaten cheese right away. I have been checking on them pretty often and all seemed fine until I came back from a 3 day trip to find that 3 of the cheeses are lacking tightness of the seal and watery, two are wrapped under the vacuum seal but seem like there is mold on the cheese. I’m so bummed because I did spend good money and they are delicious cheeses!!! So I’m just wondering what to do!? Here are the cheeses and the issues I’m having:
-Goat Cheese: sliced from a wheel, semi-soft. ISSUE- slightly loosened seal
milky/watery, what seems like some mold developing (not wrapped under seal)
-Occelli Al Barolo- hard cow’s milk cheese seeped in wine. ISSUE- completely loose seal, watery, what seems like mold under wrapping.
-Ossau Iraty- medium firm sheep’s milk cheese. ISSUE- slightly loosened seal, what seems like mold under wrapping.
I will be flying back home in about two weeks so need to know what to do, id prefer not to throw them out if I can save them!
Not sure if I should open the vacuum seal to salvage the cheeses so they don’t sit in the mold and try to get them resealed? Do I refrigerate them? Help!?
Invite a friend to chime in on this discussion.Email a Friend
by Jen Wheeler | I love learning about the genesis of odd food names (and words in general), so the recent revelation...
by David Watsky | Staying in is the new going out—at least for now—and we've some fun ideas for making the most of your...