Once upon a time there was only cling film, and sandwich bags. Then someone found a way to take the concept of those two items and invented a product which didn’t just cover your food in plastic, but it actually sucked out all the air first, creating a air-tight, vacuum sealed wrapper.
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?