I was blessed with a 9lb sheep milk cheese wheel. How should I go about preserving this or does anyone have any tips or experience in doing so?

I have never had any sheep milk cheese before and am not familiar with its taste or texture. It looks to be a harder kind of cheese. It says the wheel was packaged 12/6/24 and it expires 10/6/25. I have read that sheep’s milk cheese can change texture when frozen. Does anyone have experience with this? I have a vaccum sealer and was going to cut about 3-4lbs of wedges to give away, then shred about 2lbs of it and then freeze it, and somehow eat 3lbs of cheese while its good because it was sitting for a month or two before I got it. I was thinking of using it for a charcuterie board (with ramp) , pasta, or have a fondue night but im open to any other unique ideas. Thank you for your time

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