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
Buying equipment for cheese making can get expensive.
I know I’ve said it before, but this concern often comes up in the comments or emails I receive from Curd-Nerd readers, so it’s definitely on peoples minds.
And yet, not investing in certain pieces of equipment can make some parts of the cheese making process much more difficult, particularly when it comes to aging.
Wine fridges have recently become popular for creating a suitable environment for cheese aging, with the necessary temperatures and a dedicated aging area, but what if you’re not in a position to spend the money on a wine fridge, or you simply don’t want another appliance in your home? 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?