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I'd like to know this as well actually and thank you for bringing it up. Since a lot of recipes require a lot of prep work, it's difficult to make things in advance when you've got a busy work week unless you prep most of it on weekends.
Im pretty sure there was a thread on here where folks were saying that they aged their cheezes on purpose for a long time... I had 'aged' some too (lost in the back of the fridge)-- but I was too afraid to try it!
Ooooh now there's a thought Annabelle... "aging". Makes sense. I had thought I had read something about cheezes "keeping" in the fridge for a few days but that always seemed short to me. I have a pretty good nose so I just try to figure out when things seem "off".
Any thoughts from seasonsed raw folks would be so awesome.
Thanks again :-)
r4r
This thread's a good one to look at: http://www.goneraw.com/node/19948