Parmesan Cheese - Pantry or Fridge?

sounds like an experiment we must do at our house.

going to panty to move the syrup now.

 

thanks, i was gonna have to read the whole thread, that is me too, open then it is in the fridge.

 

I keep it all in the fridge...even my flour because I don't use much of it. I remember when I was a little girl, my mom bought a big bag of flour from the store. She put it in the cabinet, unopened. About a week later when she needed it, she opened it up to find little bugs. She through everything in the cabinets out and disinfected. Ugh! I open my flour as soon as I get it home and check it out then put it in the fridge.

 

See you can even scrap mold off of maple syrup. :lol:



I would make the same face to my daddy when fussed at me for throwing out molded cheese. You would have thought I threw away $100 bills. :lol:

 

Thanks, it's good to know that mold is harmless. I love real maple syrup, and used to keep it in the pantry, but started keeping it in the fridge because of the mold.

 

I don't wants cold syrup on my hot pancakes. :?

 

I microwave it first.

 

..... and I keep the plates warming in the oven while I am cooking the pancakes.

 

Fancy, shcmancy! :jester:

 

LOL...

 

We buy the big tub of County Crock at BJ's for under $4, and use that for just about everything. I keep some sticks of butter on hand for baking, which I put into the freezer. Butter will start to mold, even in the refrigerator, if left long enough. Since we don't use butter often, I freeze it and then sit it on the stovetop while the oven preheats to soften.

I also keep all condiments in the refrigerator. I keep peanut butter in the pantry, but jelly in the refrigerator.

 

Parm, ketchup, soy, worchestershire and just about any other condiment go in the fridge. Syrup goes in the pantry. Butter is always kept on the counter in a butter dish at room temp for easy spreading, spare sticks kept in fridge for cooking/baking. Margarine (ick) does not enter my house unless I am making dog biscuits.