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[Lynn Wigglesworth <lynnw1366 AT hotmail.com>]

I never got the cheddar beyond 3 or 4 months before my family ate it. I 
often never got it past the curd stage....seasoned cheddar curds are 
great. I hid a parmesian once for about a year and needed a chisel to 
cut chunks off.

Lynn Wigglesworth

bob ford wrote:
> 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  wrote:
> 
>> From: Lynn Wigglesworth 
>> 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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