5 January 2013, 07:07
Firstly, buy your hard cheese. You will need cheese cloth, a spray bottle and white vinegar, vacuum sealer and bags and a pen and labels. Thoroughly clean the work surface. Cut the amount of cheese, that you and your family will eat in two or three days. Cover each two or three day block with cheese cloth and spray with the white vinegar. The vinegar inhibits mould growth and does not affect the flavour. Now vacuum seal it. It will keep for a year without refrigeration. It will keep longer but will become too strong to eat. However in a survival situation you might be tempted to keep it a little longer. This recipe was given to me by a round-the-world yachtswoman. Kenneth Eames.
