I'm new to cheese making and absolutely love this new hobbie
Here's my question : I'm following a recipe that yields 3-3.5 lbs. The recipe recommends a 7" tomme style press with a minimum aging of 3 months. What if I decide to split the curds in three 450g (1lbs) presses to make three smaller wheels instead. Does that change the aging process?
Another way to ask this question : if you split your batch in two -one ending up as a 2lbs wheel, and the other ending up as a 1lbs wheel- do they age at the same rate or is volume not relevant?
BTW, I've been reading this forum the past few weeks and I really enjoy all of your contribution.
Good job people!