Is this a mistake?

[Vannie]

Cabot seriously sharp cheddar cheese 8 ounce bar.

expiration date.... 12-17-2017 December 17th-2017

Since when is cheese good for almost a year?

I'm not sure I ever seen cheddar cheese that had that long of a sell by date.

Anyone?

 

[eastofeden]

Embalming fluid...it isn't just for corpses anymore!

 

[borg69unimatrix]

My bf claims that is only until you open it. If air can't get to it, it can't go bad (as quickly).

Once you open it, it decays at normal rate.

 

[Cormac135]

Some of the hard cheeses can last up tp 6-8 months after the use by date.

 

[Alistair]

Don't you just scrap the mold off and eat it? If cheese is anything less than 5 pounds it last less than a month in my house.

 

[Willie Boy]

The only thing I found while searching is that hard cheeses tend to still be good for up to 2 to 4 months AFTER the "Best By" or "expiration" date. With that in mind there's no reason to suggest a cheese can't have a shelf life of a year prior to that. Another bit of info discovered is if non-pasteurized milk was used in the making of the cheese it must be aged at least 60 days prior to being sold.

 

[Vannie]

Embalming fluid...it isn't just for corpses anymore!

^
That was my first thought,that it must have some serious preservatives.But the ingredients are minimal. (milk-cheese cultures-salt-enzymes)I guess enzymes are what provides the balance.

No animal rennet used.

Some of the hard cheeses can last up tp 6-8 months after the use by date.

Don't you just scrap the mold off and eat it? If cheese is anything less than 5 pounds it last less than a month in my house.

The only thing I found while searching is that hard cheeses tend to still be good for up to 2 to 4 months AFTER the "Best By" or "expiration" date. With that in mind there's no reason to suggest a cheese can't have a shelf life of a year prior to that. Another bit of info discovered is if non-pasteurized milk was used in the making of the cheese it must be aged at least 60 days prior to being sold.

Thanks Willie^
I know parmesan and other hard cheeses(with lower moisture content) last longer,and you can scrape mold off of them and they are still fine.In some cases even better.I just never noticed with cheddar before.

Thanks Guys

 

[Willie Boy]

Gonna be sharing a new "cheese-stuffed cabbage" recipe with us?

 

[ronboy]

It all depends how it was preserved and packaged.

Cabot Creamery of Cabot, Vermont is a high class food processing operation.

If they say it's good until December 2017, I'd trust it.

I buy Cabot cheese and butter. It never lasts long in my house!

 

[Vannie]

Gonna be sharing a new "cheese-stuffed cabbage" recipe with us?

Cheese...and cabbage...together? One wants to stay in,and one wants to get out

It all depends how it was preserved and packaged.

Cabot Creamery of Cabot, Vermont is a high class food processing operation.

If they say it's good until December 2017, I'd trust it.

I buy Cabot cheese and butter. It never lasts long in my house!

Its reasonably priced,and very good cheese. Thanks ronboy

 

[Kyanimal]

The oldest cheddar I've tasted was aged for 28yr.

It was sold by the gram.

One that I'm able to afford a few times a year is a 12yr. old cheddar.

As someone pointed out, unless it's been opened, exposed to air/oxidized, the general "sell by date" on commercial, as opposed to crafted, cheeses, is mainly a suggestion, and a way for the manufacturer to escape any liability claims.

If it is still sealed, and, better yet, refrigerated, you should be fine, as long as there isn't any mold apparent.

That is unless you're talking about a "blue" type of cheese. Then, it's the (good) mold that makes it!

(Note my location. We Wisconsinites do much more than just beer! )

 

[NotHardUp1]

I'm not a cheese whiz, but I think it isn't the enzymes that preserve it. It's the salt.

And, with most cheese in the U.S. made with pasteurization, the bar was safe going into the vacuum sealed packages, so it's going to last a very long time refrigerated. I don't think most cheese cultures are anaerobic.

 

[Vannie]

It was sold by the gram.

Are we still talkin about cheddar Scarface?

I know a little about cheeses from doing catering(fruit and cheese platters)mostly Jarlsberg,Brie,Stilton and aged cheddar sort of thing..That 12 year old cheddar cheese sounds good.I just didn't remember a long shelf life like that,on a commercial super market cheese.Anyhoo..... Thank you Chaz


NotHardUp1...I think you are correct about the salt

 

[nycguydowntown]

I eat that exact cheese all the time and it's not in my refrig long enough to expire.

what was it buried in the back of the refrig behind mountains of stuffed cabbage????

 

[Willie Boy]

I'm not a cheese whiz

Of course you aren't. If you were you'd look something like this:

 

[BiMeGuy]

Sounds a little cheesy to me.

 

[Willie Boy]

Sounds a little cheesy to me.

Oh, cut it out! Seriously, go out there if you gonna cut da cheez liek dat!!!!!

 

[Vannie]

Sounds a little cheesy to me.

I thought it was a gouda thread.

 

[Willie Boy]

I thought it was a gouda thread.

You just cut the Limburger, 'cause that stinks.

 

[peeonme]

Don't you just scrap the mold off and eat it? If cheese is anything less than 5 pounds it last less than a month in my house.

Never buy shredded cheese, it's hell scraping the mold off of all those damn little pieces.