Well, it's fine, I'm sure, but not for me. Unfortunately, a new cave of bigger cave is not an option at this point. But I'd like to keep making cheese without them all being young, mild cheeses.
Right now I have
Top layer<full>: [all waxed] Gouda, 10 moremonths, Cheddar, 10 more months, Brew-curds Cheddar ideally one or two more months, at least, and Gloucester, 4 more months.
Next layer<full>: Asiago Pepato [box], 2 more months, Parmesan [waxed], 4 more months, Manchego [box], could be eaten now, I suppose, but the longer the better, kind of
Next layer <unfull>: Tilsit [box], 1 more month, empty space for [box]
Bottom layer <full>: Emmental [big box], ideally 1 more month, Butterkäse [box], 1-2 more months,
So either I could stick one more small box in the empty space, with a Mutschli or something, or I could cut the Manchego, which has been going for 2 months now, wax part of it, and stack it on something, and then make another Emmental [big box] and take a break for a few weeks. Now, a few questions.
What do you think I should do?
Alpkäserei, is it possible to wrap up an Emmental in foil or wax paper and age it like that for the last month?
Should I cut the Emmental now to free up room for a new Emmental and a Mutschli?
Should I move it to the fridge?
Do I cut the Manchego and deal with the Emmental to free up four small boxes or a large box and three small boxes?
