Originally Posted by
Soames
Marcella Hazan (Italian food expert) recommends to first wrap cheese in damp cheese cloth, and then double wrap in foil. ... Works very well ~ the cheeses don't "sweat" ~ you want to keep the oils in the cheese.
Surely the dampness, doubly sealed, is prime condition for mold?
Somewhat OT dealing w/soft cheeses: When we rented a house in southern France (June), we hired the cook (Provencal food expert) who advised us to leave the leftover cheeses in the porcelain dish/cover on the kitchen table overnight. By morning, all had reformed into rivulets of Reblochon/St. Nectaire/Pont-l'Eveque. Did not work very well.
