Brick cheese used to always get a little crusty on the end when it wasn't wrapped well enough in the fridge. When you buy the large bricks, it's a pain to use plastic wrap or large zip locks, and it's a waste, as well.
This technique helps solve that problem:
On the first cut of the brick, cut about 2-3" down the brick—cut right through the plastic package. Then use the end that was cut off to cover the rest of the cheese. As you move down the brick, you fold the ends of the package like a gift and cover. It's simple, easy, and saves that hunk of cheese from getting all dried out.
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