https://curd-nerd.com/how-long-do-i-have-to-age-my-raw-milk-cheeses-before-i-can-sell-them/ Your Essential Home Cheese Making Resource Wed, 30 Jan 2019 00:52:20 +0000 hourly 1 https://wordpress.org/?v=5.4.19 https://curd-nerd.com/how-long-do-i-have-to-age-my-raw-milk-cheeses-before-i-can-sell-them/#comment-9390 Thu, 05 Sep 2013 10:39:18 +0000 https://curd-nerd.com/?p=1424#comment-9390 helo everybody.
i made cheese under recipe below.
pasterizeur milk at 71*C 20 sec.
thena cool it down on 44*C add mesophilic. culture cultivated in 100-150ml milk.
wait about an hour then add rennet Chr. Hansen granulates melt in 0,5dl of BABY water.
then wait 45 mins. cut the curd, hang up drained curd for 4-5h then press it
first hour 0,5kg (turn over 20-30mins)
then + 5kg for 3-4h
than +10kg for 7-10h
after 3 days i salt it in 0,2% brine for 4h.
and age them in red cheese wax for minimum 30days.
the texture is homogen and pretty butter “white”
or creamy white.
thats me from Slovakia.
See you next time.

]]> https://curd-nerd.com/how-long-do-i-have-to-age-my-raw-milk-cheeses-before-i-can-sell-them/#comment-6940 Sat, 23 Mar 2013 05:02:40 +0000 https://curd-nerd.com/?p=1424#comment-6940 I read your article on vacuum sealed aging and found it interesting that a commercial cheese maker uses it for their raw milk brie. To satisfy US rules on raw milk, the cheese is first aged for 60 days in vacuum sealed bags, then removed from the bags to age and form the rind.

]]>