Kind of related to cheese, but if you stock up on so much what do you do with it? When Philadelphia cream cheese was on sale once, I bought a crapload of it and but some of it in the freezer. When I thawed it out, it took on an utterly disgusting texture and I couldn't use it. Wondering if freezing other types of cheese yields better success.
Cheese is pretty good in the states. Not a lot of great varieties, but the Tillamook stuff from Oregon is nice.
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