Well, I'm not prone to it, but I've started to keep a log of my cheeses, mostly for aging.
I realize that many of you keep logs with pH markers in key spots, etc. Very helpful for consistency and agility in production.
For a less detailed log, what would be the important things to keep track of?
Right now, I have these column headings. Some of the headings are simply to allow me to use the spreadsheet to know when certain cheeses will be ready.
Date Made
Style
Age (weeks)
Wks Until Ready
Wks til Exp.
Ideal Age
Exp. Age
Wt.
Milk
Starter Culture
Rennet Type
Mold Size
Taste
Comments
Would do differently
I'd be interested in others who have started logs and criteria or items that you've found helpful to note as the years go on.
Thanks!
Matthew
