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[bob ford <bobford79 AT yahoo.com>]

How long do you age the cheese?  The cheddar I use daily is aged for 14 
months.  Some of the better cheeses are aged longer but they cost more per 
pound than fresh Alaskan Crab Claws....I've never seen cheese made.  bobf


--- On Thu, 8/28/08, Lynn Wigglesworth <lynnw1366 AT hotmail.com> wrote:

> From: Lynn Wigglesworth <lynnw1366 AT hotmail.com>
> Subject: Re: [Homestead] Cheese Press
> To: homestead AT lists.ibiblio.org
> Date: Thursday, August 28, 2008, 7:41 AM
> I aged my hard cheeses in the fridge in tupperware
> containers. I 
> experimented poking holes in the tupperware to get the
> right amount of 
> humidity. I never got it quite right, but my family always
> ate the 
> cheese before it fully aged anyway. I also waxed mine and
> kept it in the 
> basement; waxing lessens the need to worry about humidity.
> Waxing has 
> it's own problems...you can't see what's going
> on with the cheese until 
> you cut it.
> 
> Lynn Wigglesworth
> 
> Robert Walton wrote:
> > 3.  If you don't have a root cellar, make an area
> where you can control the humidity for aging cheeses. 
> Cheddars need this-they don't age well in the fridge due
> to the moisture's not right.
> >   
> >
> > The fridge is a pain unless it is dedicated one.
> I'm thinking of a
> > space in the crawl space. That';s going to be
> tough to secure and
> > tough to get to.
> >
> >   
> 
> 
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