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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cooked (Swiss)
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Asiago - Ripening Humidity & Keeping Surface Mold Away
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Topic: Asiago - Ripening Humidity & Keeping Surface Mold Away (Read 1214 times)
anyaga
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Asiago - Ripening Humidity & Keeping Surface Mold Away
«
on:
August 24, 2011, 04:14:06 PM »
What's the best humidity to ripen my asiago cheese ( 2lb wheel)?
Thanks
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Tomer1
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Re: Asiago - Ripening Humidity & Keeping Surface Mold Away
«
Reply #1 on:
August 24, 2011, 04:35:56 PM »
Avarage 80-85%.
Are you doing an oiled rind?
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anyaga
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Re: Asiago - Ripening Humidity & Keeping Surface Mold Away
«
Reply #2 on:
August 24, 2011, 05:20:17 PM »
No, but considering it. The cheese is about 2 weeks old and I have trouble keeping the mold away. Should I oil it?
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Tomer1
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Re: Asiago - Ripening Humidity & Keeping Surface Mold Away
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Reply #3 on:
August 24, 2011, 05:27:06 PM »
Normally,
You should take care of the mold first.
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cooked (Swiss)
»
Asiago - Ripening Humidity & Keeping Surface Mold Away