December 8, 2012
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Got too much cheese?  Salt is a perfect preserver.    Simply soak a paper towel in a solution of 2 cups of water and 1/4 cup salt, then wring it out and wrap the cheese in it.  Store in the fridge as usual.  The salt’s sodium chloride will draw out water from bacteria that live on the cheese, killing them before they can reproduce and form mold.

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