Back in September, I burned a Mexican-blend cheese sandwich. When making it, I wondered how old that cheese was and how it was not moldy. I searched "Mexican-blend" on the ol' blog, found the last time it was on a grocery list and learned that bag of cheese was 7 months old.
I'd been working on the same 2.5 lb bag of refrigerated-only cheese for 7 months and it didn't get moldy. That's freakery.
Now I opt to shred cheese from a brick, as painstaking as it may be.
Ingredients: Cultured Pasteurized milk, salt, enzymes.
Take a look at your bag of shredded cheese and compare. I think it's worth the effort and a little more expense for preservative-free milk, salt and enzymes cheese. I do have to say that I'm in a position where I'm not sweating every penny and can choose to buy smaller quantities of "purer" product without feeling serious angst over getting the best price per pound. Hooray for paying off the credit card debt!
I might start making my own cheese once the student loans are paid off.
Stater Bros. Monterey Jack in an 8-oz block, available at Stater Bros. for $2.20 (with a $0.30 coupon).
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