From: Lynn Wigglesworth <lynnw1366 AT hotmail.com>
To: <homestead AT lists.ibiblio.org>
Subject: Re: [Homestead] Cheese Press
Date: Thu, 28 Aug 2008 09:41:43 -0400
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.
>
>