Author Topic: aging question  (Read 2265 times)

Offline reg

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aging question
« on: April 30, 2008, 07:40:12 AM »
i have read that after aging certain types of cheese for four or five weeks that they are waxed then continued to age for weeks, months or years

my question is this, does the cheese have to waxed or could it be vac packed to age ?

reg
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Offline merlin

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Re: aging question
« Reply #1 on: April 30, 2008, 11:12:38 AM »
It can be but the vac will not pick up the subtle flavors that more direct exposure to the air will.  I think you'll be disappointed with the results.  If your going to wait that long for your cheese you should go the extra steps and age it in wax.

Offline John (CH)

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Re: aging question
« Reply #2 on: April 30, 2008, 06:43:30 PM »
My book recommends waxing with special wax which can be re-used. I assume Cheese Making Supply stores are only ones you can get it from?

I've listed several of these stores that I've found by country at Website > Links > Stores > Cheesemaking Equipment & Supplies. Shortcut is: http://cheeseforum.org/Links/Stores.htm.

But the book I'm using also says you can use oil instead of wax, preferably I think olive oil.

My new Gouda cheese is not after aging well, after 3 days I have big crack and another smaller one. I think too cold and too dry in fridge so drying too quickly and unevenly. My second cheese, also a hard cheese did not have this problem in the fridge. Living in Houston Texas I have no other cool place and the AC - house temp is set to 78 F / 26C in daytime 76 F / 24C at night. I've posted picture in that thread http://cheeseforum.org/forum/index.php?topic=39.0.Any advice appreciated . . .

Offline reg

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Re: aging question
« Reply #3 on: May 01, 2008, 07:28:12 AM »
thanks for that info Merlin.

it seems like aging may be one of the most critical functions in making cheese. just noticed yesterday my temps were way to hi and have now moved the cheese from the fridge to my empty (but clean) meat curing room. think i will also look at oiling or waxing the cheese ASAP

been working on a aging 'cave' that seems to be working very well. i'm able to control the humidity anywere from 65%-90+%. see if i can post a photo of this

reg
reg

Offline reg

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Re: aging question
« Reply #4 on: May 01, 2008, 08:11:02 AM »
not sure if this photo will work or not but here goes. also just checked my cold room. the humidity is 92% and the temp is 57*

<a href="http://s15.photobucket.com/albums/a379/JanicePelletier/?action=view&current=Imgp0499.jpg" target="_blank"><img src="http://i15.photobucket.com/albums/a379/JanicePelletier/Imgp0499.jpg" border="0" alt="Photobucket">[/url]
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Offline John (CH)

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Re: aging question
« Reply #5 on: May 01, 2008, 11:20:12 AM »
Reg, to help, I've just written a FAQ on postíng attachments such as pictures, and posted it in the Webmaster's Boards > FAQs Board. Shortcut is http://cheeseforum.org/forum/index.php?topic=46.msg96#msg96.