I am making French Neufchatel and have been to Christy's post( French Neufchatel Cheese Making Recipe & Christy’s #1 Making @ 092109) many times during the cheese making process over the last two days for confirmation of the progress that I am seeing in my cheese. So far, my results have paralleled Christy's and that's been really helpful. That's the beauty of this forum. I love it!
I have just kneaded salt into the curd, molded it and refridgerated it. My question is: after this time in the fridge and removing the molds do I return them to a normal fridge or an aging fridge?
Camembert is aged in a cheese cave, I thought, while waiting for the fuzz to develop.
Any help would be really appreciated.
