Guest guest Posted August 2, 2010 Report Share Posted August 2, 2010 Get a wine cooler. > > I'm making farmhouse cheddar, parmesan, manchego out of my kitchen > with raw milk. > > I'd love to hear creative solutions to aging the cheese. We have no > cellar and no basement. I am aging it in the coolest room in my house > but I don't think it is cool enough, humid enough, or consistent enough. > > I've thought of using an old refrigerator devoted to the cheese with a > basin of water for added moisture. (I understand the refrigerator is > drying.) But I like the idea of capturing the ambience of the place > where I make the cheese and would rather not depend on electricity for > a process that never did. > > On the other hand, you make do with what you have. > > Any simple solutions for creating a good place to age the cheese? > > Thanks! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2010 Report Share Posted August 2, 2010 Get a wine cooler. > > I'm making farmhouse cheddar, parmesan, manchego out of my kitchen > with raw milk. > > I'd love to hear creative solutions to aging the cheese. We have no > cellar and no basement. I am aging it in the coolest room in my house > but I don't think it is cool enough, humid enough, or consistent enough. > > I've thought of using an old refrigerator devoted to the cheese with a > basin of water for added moisture. (I understand the refrigerator is > drying.) But I like the idea of capturing the ambience of the place > where I make the cheese and would rather not depend on electricity for > a process that never did. > > On the other hand, you make do with what you have. > > Any simple solutions for creating a good place to age the cheese? > > Thanks! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2010 Report Share Posted August 2, 2010 Get a wine cooler. > > I'm making farmhouse cheddar, parmesan, manchego out of my kitchen > with raw milk. > > I'd love to hear creative solutions to aging the cheese. We have no > cellar and no basement. I am aging it in the coolest room in my house > but I don't think it is cool enough, humid enough, or consistent enough. > > I've thought of using an old refrigerator devoted to the cheese with a > basin of water for added moisture. (I understand the refrigerator is > drying.) But I like the idea of capturing the ambience of the place > where I make the cheese and would rather not depend on electricity for > a process that never did. > > On the other hand, you make do with what you have. > > Any simple solutions for creating a good place to age the cheese? > > Thanks! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2010 Report Share Posted August 2, 2010 We make it in the winter and age it in a room that hasn't got heat on, sometimes the walk in closet. Might sound crazy but it works for us. We've got a screened in cabinet of sorts that keeps out bugs. Belinda > > I'm making farmhouse cheddar, parmesan, manchego out of my kitchen > with raw milk. > > I'd love to hear creative solutions to aging the cheese. We have no > cellar and no basement. I am aging it in the coolest room in my house > but I don't think it is cool enough, humid enough, or consistent enough. > > I've thought of using an old refrigerator devoted to the cheese with a > basin of water for added moisture. (I understand the refrigerator is > drying.) But I like the idea of capturing the ambience of the place > where I make the cheese and would rather not depend on electricity for > a process that never did. > > On the other hand, you make do with what you have. > > Any simple solutions for creating a good place to age the cheese? > > Thanks! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2010 Report Share Posted August 2, 2010 That is a simple, yet brilliant suggestion. Now I just may have to try it! From: RawDairy [mailto:RawDairy ] On Behalf Of ELIZABETH Sent: Monday, August 02, 2010 8:13 AM To: RawDairy Subject: Re: aging cheese Get a wine cooler. Quote Link to comment Share on other sites More sharing options...
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