How long does Cambozola keep in the refrigerator
1026887
I'm not sure. Honestly, it never lasts long enough to have to refrigerate. It's always gone by the end of the evening. Sorry! If it ever lasts long enough to refrigerate, I will try to update.
2147244
As far as I know, it's several years. Keep it tightly closed and in a pantry or cabinet out of the sun. I had one bottle that lasted over four years without losing flavor or going bad.
1359936
I have kept marzipan in the past in an airtight container in the refrigerator for over 12 months... And it was fine once back at room temperature it became pliable and easy to roll. But make sure it is kept airtight else it will harden.
267848
It seems to be long. I have been using it for more than six months without putting it in the fridge. Still tastes fresh. For additional safety you put in the fridge.
639952
According to the packing list / storage information 3-5 years when kept in a cool dark place. You can also store in the fridge for 6-10 years. I'm just now harvesting golden zucchini and cucumbers I planted about a month ago. Good luck!
1231115
Five or six months is fine, I think. Refrigerating extends the life by about a month I would say (though I've never had mine go bad really, just noticed a slight shift in scent).
1624674
I keep mine in the fridge and buy about a years worth of product at a time. Works great!
128012
I dont know how long you mean by long term. I store them for a few months in the mart drawer of the refrigerator. They don't last long slough here for storage to be an issue.I did once store some in a Jon refrigerated cabinet and forgot they were there, they were fine after what I believe was about two years. Humidity is the real enemy of dry cured charcuterie, so in any event keep,them in a low humidity location. If you are in somewhere like Florida, you are then screwed (in more ways than with chorizo) or you need some form of refrigeration. The salt and pimenton in them will preserve them if kept dry. I dont know how long you mean by long term. I store them for a few months in the mart drawer of the refrigerator. They don't last long slough here for storage to be an issue.I did once store some in a Jon refrigerated cabinet and forgot they were there, they were fine after what I believe was about two years. Humidity is the real enemy of dry cured charcuterie, so in any event keep,them in a low humidity location. If you are in somewhere like Florida, you are then screwed (in more ways than with chorizo) or you need some form of refrigeration. The salt and pimenton in them will... » Read More I dont know how long you mean by long term. I store them for a few months in the mart drawer of the refrigerator. They don't last long slough here for storage to be an issue.I did once store some in a Jon refrigerated cabinet and forgot they were there, they were fine after what I believe was about two years. Humidity is the real enemy of dry cured charcuterie, so in any event keep,them in a low humidity location. If you are in somewhere like Florida, you are then screwed (in more ways than with chorizo) or you need some form of refrigeration. The salt and pimenton in them will preserve them if kept dry. « Show Less
1424104
The room shelf life is guaranteed for 30 days. If stored in a refrigerator, the agar plates are good for at least 3 months. However, the fresh agar plates always work better than the old. So it is better to order them 2 weeks before use. The best way to store them is to keep them in the refrigerator to prevent excessive loss of moisture from the agar plates. It is normal that you will see some water condensation on the cap of the agar plates.
902608
It gives you the date it was made on the bottom of the bottle. I believe it is supposed to last for one year after that. Be sure to refrigerate it though.
266115
It never lasts long enough at our house to find out. But I would assume like any other pasta, it should be about 2 years if stored in cool dry place.
1740579
This has a long shelf life, i buy this size lasts about a year for me no problems. No need to redge its freeze dried and not affected by temp, i leave on my counter all the time.
331022
24 hours and at 41-45 degrees, I'm still experimenting to see if temp affects sliminess. Also I let the natto sit in the fridge for 48 hours after fermentation to deepen the flavor.
1254078
This product will last 1 year in regular temperatures (between 65 degrees F and 80 degrees F). Refrigeration will extend the shelf life.
259292
it should be kept in the refrigerator and although i do not know the exact answer,i think it should last for years. but remember i do not know for sure.
1424832
It's supposed to last 6 mos in a cool dry pantry or up to a year in the freezer. I haven't been using it long enough to know if this is true.
1508808
I keep it in the refrigerator after opening. I've had it in there about a month, and it was fine last week when I used it to make some hummus.