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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: duckidaho on April 27, 2013, 04:58:23 AM

Title: temporarily had to store cheese at 38 degrees during aging
Post by: duckidaho on April 27, 2013, 04:58:23 AM

I was aging a cheddar, a romano, and a Gouda.  Due to technical problems I had to store them in a regular refrigerator for a while.  I'm getting a new (used) wine refrigerator tomorrow for aging at the correct temps.  Will the cheese continue to age correctly after this stay at 38 degrees?  Or is it done aging now that it's been that cold?  Thanks, Russ

Title: Re: temporarily had to store cheese at 38 degrees during aging
Post by: george on April 27, 2013, 09:49:23 AM

Most likely it just slowed it down some.  Let them age a little longer once back in the cave to make up for it.

Title: Re: temporarily had to store cheese at 38 degrees during aging
Post by: bbracken677 on April 27, 2013, 12:24:18 PM

I wouldn't think it would have much of an effect at all in the long run.

A cheddar, a romano and a gouda walk into a bar.....

Title: Re: temporarily had to store cheese at 38 degrees during aging
Post by: Tomer1 on April 27, 2013, 01:18:16 PM

Well at this point its enzymes working to alter compounds and creat thos mature aromas\flavors.
cooling just slows it down the reactions, when heated up again it picks up...

Title: Re: temporarily had to store cheese at 38 degrees during aging
Post by: Boofer on April 27, 2013, 06:52:35 PM

Quote from: bbracken677 on April 27, 2013, 12:24:18 PM

A cheddar, a romano and a gouda roll into a bar.....

Yeah, I've heard that one...Number 33.  :)

-Boofer-