CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) > AGED LACTIC ACID COAGULATED - Normally Whey Removed

Need to turn the cheese, but can't. Will turning the temp down to 4C help?

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Kiwipete:
I am (trying) to make some little  Rocamadours.

They have been drained, molded, salted, de-molded etc and are now ready to ripen in the cheese cave at about 13C.  It turns out that my wife has organised a surprise holiday for us and we are going away for a week, so I wont be here to turn the cheese.  I was thinking: If I turn the temp down as far as I can (round 4C) will that stop / slow down the ripening activity sufficiently to leave them for that period and upon my return, turn the temp back up to normal ripening temp?

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