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You need to keep it sealed for two reasons. First, everytime you add new cream, you are warming the top layer of the frozen cream, and constant temp changes will damage the consistency of the cream. So freeze separately. Secondly, by not sealing, you are exposing it to the oxidation and dehydrating elements of a freezer, you'll get 'freezerburn' on your ...


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My dad does the exact same thing in India and he keeps it covered with a lid in the freezer if not sealed. And the cream does last for months like @ElendilTheTall suggested. The only other thing to consider is if electricity is a problem and there are power failures. Then the type of refrigerator comes into picture and whether yours is a frost type or the ...


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As you specifically mention that it's an 'extra large block', you might want to consider re-packaging your cheese when you first open the package. Divide it up into 2 or 3 more manageable portions, so that when you're using it, you're not re-exposing the whole block. If you don't want to shell out for cheese paper specifically, and don't have butcher paper ...


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Dairy tends to "catch" odors from other food in the fridge, although cheese rarely shows it, you must be buying some mild variety. The other possibility is that something is growing on your cheese. It is impossible to remove the smell once it has settled in. If it is really the "stale refrigerator" variety, then the only thing you can do is to protect the ...


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First, don't wrap your cheese directly in plastic. There is such a thing as cheese bags, and for what it is worth, they're highly recommended by America's Test Kitchen, AKA Cook's Illustrated. The same company makes flat paper for wrapping. Expensive stuff, but you may find it worth it. From the the kitchn, an article written by an author with impeccable ...



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