Fourth Cheese attempt...the first three went fine and now I'm at a crossroads with a Asiago batch that is still in the press. Going into the summer months, I realized I do not really have the space to age (ripening container) Asiago in my very small retrofitted refrigerator during the hot summer months. I should have made this cheese in the early fall so I could age it outside of the fridge in a ripening container within cooler part of my house.
I'm still a novice at this thing, so here goes the question. Following a saturated 18% brine and air drying for several days, what would be the end result if I were to wax, or vacuum seal the cheese for a 6 plus month aging period in my 50-55 degree fridge, My intent is to have a shaveable, or grateable Asiago. I know it's not right aesthetically and that I will not obtain the full flavor of the Asiago variety, but I have to do something to age this cheese in a manner I can presently accommodate. Not much info on this site for Asiago, but I suppose I would be in the same dilemma if I were speaking of aging a Parmesan or Romano in wax or wrap. Any comments, or alternatives.
