Blend cottage cheese in a blender until it's smooth, then you can use it in dips, instead of sour cream.

When you buy bulk cheese, put it in a Tupperware container with a lid which can be burped. Place a paper towel which has been dampened with vinegar in the container. More vinegar can be added once a week to keep the cheese fresh for a month or longer.

Cheese wrapped in a cloth which has been dampened with vinegar will keep fresh and free from mold.

Mold on cheese can be prevented by storing the cheese in a covered container with a lump or two of sugar. This also keeps the cheese moist.

After you cut a piece of cheese, butter the edge of the remainder which is to be stored. It will less likely to dry out and lose its consistency. Cheese won't harden if you'll butter the exposed edges before storing.

Grate leftover pieces of cheese together. Use for a cheese ball or serve over spaghetti.

Instead of throwing moldy cheese away, take a knife or cheese slicer, dip it in vinegar and slice off the mold. Dip the knife in vinegar after each slice made. The vinegar keeps the mold from coming back.

Bulk cheese will keep longer when it's wrapped in a paper towel dampened with vinegar and placed in a sealed plastic bag. The vinegar will inhibit mold growth. Re-moisten the paper towel every few days, as needed.

Once the containers of Cottage or Ricotta Cheese have been opened, keep them Upside Down in the refrigerator. They will stay fresher longer that way. Slows down the effects of oxidation.

To make your own Flavored Cream Cheese, soften one cup or 16 tablespoons cream cheese and fold in 1 tablespoon each finely chopped onions and chives. Blend well. Refrigerate in an airtight container for up to 2 weeks.

To Grate Cheese evenly, spray a grater with nonstick cooking spray. The cheese will fall right off without sticking.

Store pre-shredded cheese in the freezer to prevent it from clumping.

Cheese will stay fresh longer if wrapped in clingfilm once seal is broken. Take care to refrigerate in the chiller tray section of the fridge, to keep if good for days.

Hard Cheeses - When storing hard cheese such as Parmesan, Romano or Asiago, store in the coldest spot of your refrigerator. It lasts much longer than freezing. Freezing the cheese makes it "spongy" after a certain period of time.

Soft paneer - Add curd or lemon or vinegar to the boiling milk & you will get soft paneer which is specially good for those with weak stomachs.

Softening the cream cheese - Remove it from its wrapper and microwave it on Medium for 30-40 Seconds.