Author Topic: Aging Cheese  (Read 486 times)

Offline Cheesemkr

  • Medium Cheese
  • ***
  • Posts: 90
  • Cheeses: 3
  • Default personal text
Aging Cheese
« on: January 20, 2012, 11:35:30 PM »
I have a small refrigerator that I use for aging cheese, 5 cheeses are waxed and two are not.  The problem is I'm running out of room on the racks, can I put bamboo mats between waxed cheeses and stack them? (my thought would be only two high)  I plan on investing in a full-size refrigerator at some point, but can't do it right now. I was also thinking about making a wood rack system inside the refrigerator, but don't know what kind of space needs to be between the cheeses.  Also, the problem with a modified rack is I have wheels of  different heights, some 2" and some 4" and my Parmesan is 3", they also very in diameter.  Any advice would be appreciated,

Andy


Guests, join the CheeseForum.org community to remove this ad.


Offline zenith1

  • Old Cheese
  • *****
  • Location: Wallkill, New York
  • Posts: 801
  • Cheeses: 25
  • "Blessed are the Cheesemakers"-Monty Python
Re: Aging Cheese
« Reply #1 on: January 21, 2012, 11:52:37 AM »
Andy I doubt that the bamboo mats between the wheels will allow enough air circulation. Better off with some kind of rack system.
Keith