Cheeses sold vacuum packed, such as Emmental, tend to harden after opening.
Result, one of the ends becomes inedible and we are obliged to cut it. It's a shame.
To solve this problem, here is a simple but practical little trick.
No longer throw away the end of the packaging when you cut the cheese. Reuse it to close it and keep the cheese without it hardening:
1. Cut the cheese directly in its packaging, leaving a few centimeters of margin.
2. Before putting it back in the fridge, reuse the end of the packaging to seal the cheese.
There you go, you can now keep your cheese longer without it hardening :-)
It's simple, practical and economical when you don't have a box to store cheese, like this one.
This trick works for all cheeses sold vacuum-packed, such as Emmental, Gruyère, Gouda, Mimolette, etc.
