CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) > RENNET COAGULATED - Hard Cooked (Swiss)
Butter Nut: Custom recipe
DoctorCheese:
It is 75 degrees F. Do you think it needs to hit 80?
awakephd:
I'd try it for a few days at 75° and see what happens. If it doesn't swell, then try moving to a little bit warmer space. I keep it covered with an inverted plastic container to avoid too much moisture loss, and watch it carefully - it will develop blue or other mold on the rind in the blink of an eye!
DoctorCheese:
You are the second person I have seen mention a temp warmer than 72F, so I am going to put a heating pad in my closet to diffusely heat the surrounding air and raise the temp in my aging container. Inside the container is hovering right around 85% humidity, so I am pretty happy with that.
DoctorCheese:
Update. Everything is going perfectly. It smells kinda like bread and its flat sides are like a memory foam mattress.
Boofer:
Sounds like a yeast infection. :( :o
I had a cheese like that where just below the rind was spongey. Not good.
-Boofer-
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