Why does swiss cheese get moldy so fast

[AznAnarchy99]

I got swiss cheese from costco and it goes bad in 2 weeks. I got provolone before and it lasted 2 months..

Ugh and swiss is my favorite.

 

[preslove]

Because the Swiss are whores.

 

[BoomerD]

You must be doing something wrong. While swiss cheese never lasts two months in our house, it never goes moldy either. Cheddar might occasionally develop a bit of blue...but never swiss.

 

[DesiPower]

to make is multipurpose.... food and farm... get it? swiss... multipurpose...

 

[AznAnarchy99]

You must be doing something wrong. While swiss cheese never lasts two months in our house, it never goes moldy either. Cheddar might occasionally develop a bit of blue...but never swiss.

It comes in a ziplock but it got moldy in there the first time so this time I put it in one of my own and made sure I pushed most of the air out before I closed it.

 

[Demo24]

so eat it faster?

 

[Gustavus]

A paper towel wet with vinegar in a baggie placed in the ziplock with the cheese will delay mold formation for quite a long time. The acetic acid fumes do it. You don't want the dampened paper towel to come in direct contact with cheese is the reason for the open baggie. Works like a charm.

 

[summit]

cut around the mold.

 

[deanx0r]

Moldy cheese tastes the best. Try some Roquefort cheese, the best mold you'll ever eat.

 

[schneiderguy]

I feel your pain OP, my swiss cheese gets moldy too. Feels bad man.

 

[linuxboy]

Whereas emmethaler is preserved through propionic acid, and either artificial rinds (as in American rindless "swiss") or natural rinds, provalone is preserved through a lower acidity. That acidity difference means that many more molds can colonize a swiss style and use it as a substrate. Typical pH of swiss is about 5.8-6.0, whereas a provalone tends to be around 5.1.

If you want to preserve it longer, vacuum pack, decrease ph, use a fungicide such as natamycin, or paint with a coating. Or the vinegar towel trick mentioned is also a decent solution.

 

[stargazr]

Take it out of the plastic and wrap it in aluminum foil. Same for meats.

 

[Newbian]

Because the holes invite the mold in for a party and they never leave.

 

[feralkid]

Because the Swiss are whores.

Most "Swiss" cheese sold in America is domestically produced.

















You little tramp.

 

[Anubis]

because your fridge sucks?

 

[Ninjahedge]

Maybe you shouldn't have licked it before you put it in the fridge.


"Licking it before sticking it" does not apply to groceries.