As I told in my introduction I bought in the beginning of last year 10 pregnant Lacaune ewes.
After the weaning of their babies I started to milking and making cheese.
I concentrated my learning process in the Manchego cheese.
The cheeses I made presented a very good taste and a nice texture and comparable with the imported ones from Spain. You can see some pictures of the cheeses.
My big concern is that all those cheeses were ripened at room temperature (24 ° C and UR between 40 % and 60 %.
After the brine the cheeses were dried and after 15 days I applied Olive Oil in the rind.
I would like to hear from the experts of the forum what are the implications of the ripening at higher temperatures and low UR.
Can I continue to ripening my cheeses in a room with that temperature ?
If the cheeses I made were good, how can I justify the investment in a cooling system?
Is the cooling system really necessary?