I have a question an aging my cheddar.
Is it ok if I give the cheese 3x layers of plastic emultion & then age it or not?
I used to coat my cheddar with plastic emultion & vacuum seal it (the vacuum sealer is crappy as it lets air in after a while) , but now I see that the emultion turns white & becomes treal slippery/gel like if it's in the bag. I age it in my converted freezer box cave.
Another question is if it's ok to use flavour enhancing cultures together with my normal cheddar cultures? What effect will it have? Apparently it helps speed up the ripening process as well (not that I want to speed it up as all good things take time)
Any suggestions?
