Hi guys,
It has been years since I last made cheeses. And I’m picking it up again!
I have been reading and boning up on it all over again. I have a question.
After the maturation in the cave (cheese in lidded container in wine fridge) - the cheeses are wrapped and placed in regular fridge where ripening is slowed. After a few weeks, is it possible to stop the cheese from ripening further?
This way I can keep the cheeses stored longer without over ripening. It has to be possible right? How do store bought Camemberts do it?
Thank you!