Thursday, October 14, 2010
I'd love to set up a small room in our basement where I can set the humidity and temperature and age my cheeses in the way they're meant to be cured. Right now they're at about 10 degrees too warm (they were in the refrigerator at a temperature much too cold for the cultures to work) and I have no idea what the humidity is. It would be a shame for all 40 lbs of cheese I have down there to be ruined because I don't have the right conditions. I need to do some research to find out what I need to meet the needs of my gouda, derby, cheddar, manchego, canestrato, parmesan and monterey jack.
Here they are now sitting amongst toys, books, photo albums and pottery. Pitiful.