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I don't know enough about this to give you a good answer, and since no one else has chimed in, I think your best bet may be to try to contact some commercial packaging operation and see if they have suggestions. Your quantities probably won't be big enough to interest them, but maybe they can point you in the right direction. I think packaging is going to ...


In Thailand, they never refrigerate fish sauce--but they go through it so fast, it doesn't have time to go "off". Fish sauce will go off no matter what you do. It gets darker and funkier. If I have a bottle that has gone dark, I throw it away. It's not that it would hurt you to eat it, but for me, the taste is ruined. I lived in Thailand for nine years and ...


It is best to seal cheese in a Ziploc bag with the air pushed out with a damp cloth over the cheese to prevent it from hardening, then seal. Hard cheeses can have the crusted dried out part cut away and the rest is still good to eat. Cheese is best served at room temperature so be sure to cut what you would eat in one sitting and put the rest in the fridge ...


I watched a survival show once and the presenter showed that melting wax and encasing the already opened cheese in wax would keep it safe for eating.

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