Hello,
One of the types of cheese I make is a Mexican cheese called Queso Fresco (fresh cheese). You heat the milk to 52C, col it down to 35C, rennet, cut it, hang it, air dry it for a few hours and consume it. Recently I left a round in the back of the fridge for a couple of weeks and it the outside became really hard. When I cut it, the inside had started to develop the texture of colby/monterrey.
I would love to perfect this so that the outside dries out but the inside hardens. My fear is that if I leave it in the fridage too long, the outside texture will become the texture of the whole cheese. Does anybody have a recommendation on what to do so that the minimize the thickness of the outside that hardens? I also have a wine fridge where I normally rippen cammambert, but I am afraid that keeping the cheese at 12C might spoil it.
Any recommendation will be greatly appreciated.