I brought back a 40+ pound wheel of cheese from PA – good sharp cheddar cheese from York Valley, made from raw milk. As I might have said last year, we call it Katie’s cheese, because it comes from Katie’s Country Store. I could live on this cheese…cheese on toast for breakfast, cheese and crackers, cheese diced onto salads, grilled cheese, cheese and fruit. Although cheese doesn’t usually freeze well, I discovered a couple of years ago that if I vacuum-sealed it in 1 to 2 pound pieces, when it thawed it was still sliceable – it crumbled more than fresh, but was still acceptable for slicing and grating without the crumbled mess you usually get. So I spent a while today, slicing cheese, vacuuming sealing, and labeling with date (I label everything I put int eo freezer with name and date. Old habits die hard.)
The smallest piece in the photo is about 2 pounds. The little piece to the right was a crumbled piece that was eaten pretty quickly.