1. Polkaholic says:

    You have no clue what you’re talking about. Hard cheeses can go for years if properly repackaged. Sell date means nothing. Sanitize all equipment, vacuum bag it, wax it, or leave it in the commercial packaging. Smoke it and repackage it too. Vinegar or brine dunks if you’re worried about contamination from retail-level processing.

    1. Kevin Richard says:

      Thank you for ideas!

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