Thanks to Say Cheese!, my weekly series featuring different types of cheese, the charcuterie drawer in my refrigerator is full of cheese. However, when the packaging is removed and the cheese is partially grated, many of them look the same. To ensure that I don't confuse the pecorino with the parmesan, I've started labeling them.
Here's how you do it: instead of writing out the cheese's entire name, simply write the first initial, like A for asaigo or R for romano. For easy identification, use a thick, colored Sharpie. Place the labeled cheese in the drawer with the initial facing up.
Are you an avid cheese eater? How do you distinguish one opened cheese from the other?
Marc by Marc Jacobs
I just put the label in the bag. Yes, love cheese eat it daily. Sharpie works great but it once bleed on my tiles and hubby has never let me live it down - so Sharpies are out for kitchen use.
1i actually leave the cheese in the original bag and then put it in a plastic bag. no problem!
2same, AmberHoney, I take the original label and put it with the food. I do that for other things I consolidate (i.e. if I get a huge huge bag of rice that I can fit into a smaller container, I'll cut the cooking directions and put it in with the food)
3That method would not differentiate between pecorino and parmesan. Haha.
4Yeah, that trick does not help distinguish pecorino from parmesan
5This works to a point, but what if you have different kinds of cheddar? Or something of the sort. I guess I am just being nit-picky today.
6I just cut out the label and wrap it with the cheese.
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