When I last wrote, I asked for your help in sharing with the Curd Nerd readers what other home cheese makers are using to ripen and age their cheeses.
There comes a time when most home cheese makers decide to move on from making fresh cheeses, to aged cheeses, but one thing that often holds them back is the seemingly difficult task of creating the right aging environment for their cheeses to maturein.
But a cheese ripening box really doesn’t have to be that hard, or too expensive. Read more
When you get into making cheese, there quickly comes a point when you have to figure out just where you’re going to age and store all this fabulous cheese you’re making.
Initially when you first start out, and you are focusing on soft cheeses such as Feta, Haloumi and Ricotta, it’s not such a problem because these can be stored in brine, oil or vacuum packed and stored in a standard fridge.
But when you get into the harder cheeses and the mold aged cheeses you will need something that provides the right conditions for storing your cheeses while they mature.
So what are those conditions? And why can’t you just use the kitchen fridge?