I have recently come upon some recipes that call for a finish aging of cheese by wrapping in aluminum foil----3 to 4 weeks and more. I have to wonder if that's such a good idea, considering the Ph and salt of some of these cheeses.
I was brining a large cheese last week that wouldn't fit in my normal container----and having no lid for this, I covered the container with a piece of foil, and wouldn't you know it----a small part touched the cheese overnight, and ate a hole right thru it, leaving a bad looking stain and I'm sure not a healthy one----cut that part away with a knife.
So has any one used foil to age cheese? The results? Am I missing something here ? The only reason given, is to keep the cheese from drying out. Seems better ways are available. ANODIZED CHEESE---anyone.