CheeseForum.org ยป Forum
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Aging Cheese => Topic started by: ukdavid on November 10, 2012, 12:36:11 PM
-
Need a bit of advice.
I have just made approximately 2 Lb of Gouda from the recipe in Ricki Carroll's book (P 114). it tells me to Air dry it for 3 weeks. I have in fact made two one pound wheels. As they are smaller do I need to half the drying time?
Thanks in advance
David
-
For my experience (low humidity here in north central texas) a couple of days at room temp is sufficient or even more than sufficient. For 1 lb cheeses I would suggest 24 hours drying and then into "mini-caves" with the top ajar into your aging environment. The times I have left a small cheese out longer than that the whole cheese lost enough moisture to be evident later on. I have since adopted the above method for most of my cheeses...I let the outside get dryish to the touch and then move them into a storage container inside my cave.
-
Thanks for that bb, makes sense to me.
David