If you buy those big blocks of cheese from the supermarket you might find the ends can go a bit hard before you get a chance to eat them. Here’s a quick and simple tip I overheard an old lady telling her daughter in the supermarket about a year ago. I tried it out as soon as I got home and I’ve found it useful ever since.
How to Keep Cheese Fresh for Longer
To stop those ends and sides going hard, or even to restore them if the ‘hardness’ (fnar) has only just set in. Rub a teeny, tiny bit of butter along the edges! That’s it, it really is that simple. Try not to handle the cheese too much when you’re doing this because bacteria on your hands could interfere with the cheese but yep, a tiny bit of butter is your friend. I always keep the paper packaging which butter comes in for greasing up baking trays but they also come in really useful for this task. So now you know. Oh and if the ends have already gone a bit hard I tend to chop them off, chuck them in a freezer bag and freeze. They work really well in soups or to make/flavour a number of sauces.