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Accidentally opened this over xmas, I meant to open some of my masses of comte.

Suggestions for everyday toppings / add to's welcome folks I don't feel good vacuum packing it now its open (it was bought in mid 2019 in france at a price too good to refuse)

Cheesecake? Can it survive a grating and freezing for later use? I'm a huge fam of grated cheese across tomato soup or bread. Obvious is toast &. Also for pastas.

Not one I know of Joe (don't have any freezer space spare ..they are crammed, i'm due to winter "defrost imminently" but certain people buying ice cream take up valuable freezer space too often here.

My cheeses are kept in good nick, but once opened I don't like to risk it (having lugged it home, that haul was in excess of 12 kg that time) freezing is something i'm wary of, some of my black truffle cheese was ruined that way despite being deemed suitable.

Might have to get the fondue for one out

Would have thought keeping approx 1kg for immediate (ish) use - fondue, croque monsieur, anything gratinated, over the next couple or three weeks.

Grate the rest and freeze in 250g lots. Well sealed in plastic, they’re flexible enough to squidge in the spaces that must exist in the freezer and, I’m sure, given the nature of Gruyère, they’ll be fine for a few months.

Bugtownboy wrote: ↑Thu Jan 13, 2022 8:42 pm Would have thought keeping approx 1kg for immediate (ish) use - fondue, croque monsieur, anything gratinated, over the next couple or three weeks.

Grate the rest and freeze in 250g lots. Well sealed in plastic, they’re flexible enough to squidge in the spaces that must exist in the freezer and, I’m sure, given the nature of Gruyère, they’ll be fine for a few months.

and an overcoat of aluminium foil if it is something special (although I guess there isn't a lot of moisture to lose from cheese.)

well , that sounds like a Swiss type cheese fondue to me , get some of your Comte or other "mountain " cheese from the Alps (idealy Apenzeller) , a tiny proportion of ementaler too ( i leave it out recently as too cheesy to me ) , starch , a shot of clear schnaps ( idealy cherry.... Hard to find ) , garlic , and dry white wine , bread i prefer a mix of french white bread , but also a good sourdough darker bread cut into cubes of close to 1 inch size
Idealy it would be to have a clay or ceramic fireproof pot or cast iron , rub one smashed garlic clove into the pot skin , wine and ad the cheese in portions on low heat , starch mixed in some wine or water and a shot of kirsch .... you find the procedure receipt online

Anyway that was what i prepared on my wood burning stove new years eve .... , had no other pot , and the essential fresh green lettuce with it , surely not cooked on stove

Very nice.
Currently I'm topping most meals/ not snacks with my gruyere, today was an alpine overkill, ..too heavy on the gut thus still awake at 4.30am,

I stupidly sous vide-ed half a duck & crisped the skin off for 17 mins in a hot oven, shredded cucumber, spring onion et c for the pancakes & bao buns (this was another "too good to go" app meal & let them gobble it between them, ..my days food consisted of their rejected 5 x packs of cheesy bean toasty sandwichess topped with gruyere, the resulting cost was cheap, ..but also high.

Unfortunately the wife won't see it my way, just her loss of some sleep, till I divvy up the next Costa left overs bag she will doubtless get, or maybe I'm just being gru (yere) umpy.