Sunday, January 10

The Cheese Is Old And Moldy

Yummy CheeseWell, no, it isn't really.

However, while thinking about writing this post I was reminded of a couple Brendan Fraser movies. One is Encino Man. In this movie Brendan's character avoids a fight by suggesting that the cheese is old and moldy. However, this isn't what snapped to mind right away. What came to mind first was A Blast From the Past.

At this point, both of these items are in fact a blast from the past. The only real connection between these items is the non-sequitur they express by having characters so out of their element and yet finding a way to excel anyhow.

So, back to the cheese. You see, the last time I was shopping for cheese, it was on sale. I bought plenty of it, carefully checking the best before dates, and loaded it into our fridge. Sadly, a few moments ago, while making a nice toasted turkey sandwich I noticed that it is almost gone.

The moral of the story? The cheese is not old and moldy. I should have bought even more than I did. Also, I seem to be a sucker for silly movies -- especially ones where the hero succeeds against all odds.

Was this post too cheesy?

Frugal Guy said...
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Anonymous said...

It is best to use it right away to prevent mold. Some nuts eat old moldy food and get cancer plus die. They take it to the extreme. Old movies rule too. You can now get them for only a few bucks. You gotta love them. Annette

Anonymous said...

It is a good post. Mac and cheese is good. Velveta and shells is better but, it is more expensive. I like to use gift cards to transfer prescriptions and get free Velveta plus shells ect.. I am a real thrifty nut.

Cheap Yankee said...

Properly kept cheese doesn't mold, it "ages." They take milk and make farmers cheese, then store it in a dark cave for many months and it becomes mild cheddar, then store it some more and it becomes sharp cheddar, then store it a couple of years and it becomes super-sharp cheddar. If it stores even longer, it gets denser and develops a bouquet such as parmesian and romano. Mankind has been doing this for thousands of years, while it's only recent that we have refrigeration. It's not how long you store it, but how WELL you store it. Borrow one of the old food books from your local library and educate yourself about how to safely stock up and keep sale cheese for long periods of time.

Frugal Guy said...

Yankee, thanks for the cheese lesson!

I'd hate to think about how much we've forgotten about food (and food safety) with the advent of modern processing.

Anonymous said...

Ya thanks it is so easy to be food poisoned with rotten food.

Cheap Y ankee said...

If you've ever grated a bit of Parmesiano or Romano cheese onto your spaghetti, you've eaten 6-month-old to 1-year-old cheese!

And paid good money for the privilege, too!

Never heard of anybody getting poisoned by it yet! It's all in how you store (age) it. The longer you keep it at the proper temperature, the harder the cheese becomes and the sharper the flavor. There are even gourmet artisan cheeses, such as Blue and Gorgonzola, that people pay extra to BUY moldy cheese (though what TYPE of mold is important, as a former poster pointed out, some types ARE poisonous or just plain untasty).

I've also had the same sourdough "mother" (yeast starter) comprised of milk, flour, and sugar sitting on my countertop for 2.5 years to bake every loaf of bread my family eats and, nope, nobody's ever gotten sick from that, either (though I -do- stick it in the fridge during the summer to slow yeast growth as it's related to temperature and I only feel like "feeding" it then heating up the house and eating fresh hot bread so often when it's 90 degrees outside).

There are lots of good tips for safely storing food that we modern folk have forgotten. I like the Rodale "Home Food Systems" for a great overview of safely storing most foods, and the Bubel's "Root Cellaring" for storing most vegetables over the winter.

The Cottage at Stony Oak said...

Thanks for the tips CY. I'll certainly check out the resources you mentioned. I'm interested in eating well, especially as it relates to gardening.

I laughed over the Brendan Fraser references. Good post, though I'd like to know how much you bought the cheese for.

Frugal Guy said...

Cottage, thanks for leaving a note... I always appreciate a kind word.

Yankee, I hope you have a blog (and if so you should link to it by using a Name/URL identity when you comment).

Pat said...

You shop like I do. :)
If cheese does get moldy, it's one of the few foods that you can trim the mold from and eat it anyway. Just be sure to get all the mold. They say that if you coat it with butter (not margarine), it will keep longer without molding, but I've never tried that.

Frugal Guy said...


Good point.

I guess it depends on the type of cheese but I'd chop off the noticeably "hardened" portion which is probably more than just the mold itself.

On another note -- it seems half the fun of keeping a blog now is simply the collection of additional facts and ideas that accumulate as people comment on posts.


The Kissters said...

LOVE the "cheesy post" and what you represent-- we are always trying to find ways to save money. keep up the good work!

Lauren said...

I can definitely relate to this post. I often feel the regret of not having bought more of something when it's on sale. If something I love is on sale I try to get atleast 3 months worth of it, but our freezer is getting closer to it's max fill as my skills increase. I have recently discovered the art of couponing, and base my meals around the best sale/ coupon deals every other week, and usually end up saving about 45% off my bill. It's so rewarding, anyone now I'm going off on tangents. I loved this post. Love Brendan Fraser! Thanks for a great blog!

Annie said...

When I was a kid we would occasionally have cheese with a moldy spot on it. Dad's words?

"Just cut it away and eat the rest--it won't kill you!"

And he was right. Just because there is a bad spot on something does not mean the whole thing is ruined. This is a good life lesson, actually!

If you wrap cheese in a paper towel before wrapping again in aluminum foil it keeps so much better than just sticking it on a shelf... :)

Anonymous said...

I thought of encino man too, lol