Author Topic: Aging cheese in aluminum foil ?  (Read 106 times)

Offline qdog1955

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Aging cheese in aluminum foil ?
« on: April 11, 2015, 02:35:36 PM »
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. >:D
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Online awakephd

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Re: Aging cheese in aluminum foil ?
« Reply #1 on: April 11, 2015, 02:58:16 PM »
I share your concerns! If I were going to wrap cheese in foil, I'd first wrap it in plastic wrap. But that might defeat whatever purpose the foil is supposed to serve ...
-- Andy

Online Al Lewis

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Re: Aging cheese in aluminum foil ?
« Reply #2 on: April 11, 2015, 04:18:41 PM »
Blue cheese is typically wrapped in foil once aged.  I believe a few of the sites even sell the thin foil for this purpose.  It's a very normal thing.  http://www.thecheesemaker.com/copy-of-blue-cheese-wrapping-2-ply-sheets-18x18-in-45-7cm/  http://www.thecheesemaker.com/blue-cheese-wrapping-2-ply-sheets-18x18-in-45-7cm/
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Offline Schnecken Slayer

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Re: Aging cheese in aluminum foil ?
« Reply #3 on: April 11, 2015, 05:56:20 PM »
My cheese wraps are labelled "Silver Wraps". They are micro-perforated and have a paper layer bonded to the inside. (the cheese side)
Similar to these ones, except they are not perforated.  http://www.urbancheese.co.nz/?product=silver-cheese-wraps

Quote
This wrap is ideal for making very strong blue cheeses. The material is 15 micron aluminium foil coated with cheese varnish with a white paper interior. The cheese varnish protects the aluminium foil from the acids produced by the cheese while the white paper interior absorbs any excess moisture during the maturing process.
-Bill
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Offline Kern

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Re: Aging cheese in aluminum foil ?
« Reply #4 on: April 11, 2015, 07:00:46 PM »
Speaking chemically,  A)  the reaction was probably with the aluminum and sodium chloride (salt in brine) under acidic (cheese contact) conditions.  Aluminum is generally stable to weak acids and unstable in alkaline conditions (which is why you shouldn't put aluminum pieces in the dishwasher).  It is relatively unaffected by salt water. So, the WAGNER in me says that it look the combination of the two to affect the aluminum.  My disclaimer is that it has been a long time since I took inorganic chemistry.   ::)

You may be able to get away with using aluminum in contact with a salty cheese like blue simply because of the difference in salt concentration here versus brine.

 

Online Al Lewis

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Re: Aging cheese in aluminum foil ?
« Reply #5 on: April 11, 2015, 07:15:55 PM »
Must be, you put bare aluminum in salt water and you got one big fizzy.
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