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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: scubagirlwonder on April 17, 2010, 12:39:23 AM
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Just a couple quick questions regarding the initial aging of Baby Swiss (during eye formation): should I still be turning the cheese as I would other cheeses, or do I just leave it be? I don't want to mess anything up or risk cracking it!!
I brined it the shorter amount of time, per Sailor's recommendations (I agree with the shorter time allowing for a more pliable rind!) and allowed it to air dry for several days at 55F, now am moving it into the warmer environment for eye development....also, anything special I need to do for humidity? or is it just supposed to be at a lower humidity (eg. room air), should it be open to room air or perhaps in a plastic tub?? ???
~Cheers!
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The swiss styles cheeses like it warm. Sailor did a really nice thread on the aging of his baby swiss awhile ago.