Have you thought about selling your cheeses? Is it time to test your delicious creations out in the commercial market?
While most home cheese makers find making cheese for their family and friends enough of a thrill, some cheese making hobbyists decide to take things to the next level, and start thinking about selling their cheeses at markets or, if possible, in local stores.
This post is Part 8 of the continued basic home cheese making instructions. See the Curd Nerd Beginner Page for previous parts.
It’s not always true what they say, that age doesn’t matter.
For cheese, it most certainly does.
Aging cheese (also known as ripening or maturing) is an important part of developing the signature of the particular cheese you are making. It allows time for millions of microbes and enzymes to do their thing, breaking down the proteins and fats into a complex combination of acids that influences how texture, taste and aroma are expressed in your chosen cheese.
A longer aging time causes a firmer, more intense cheese, whereas short aging times result in a more mild taste and a softer ‘paste’. 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?