New Cheese Maker - General Questions

[KosherBaker]

Thanks rudi for the recipe, i just bought a digital temperature And i put it at my fridge for a few hour and the number show me 8 degree celsius, is it okay to age the cheese at that temperature?

The answer depends on the kind of cheese you are going to be aging. 8C is roughly 46F which generally is going to be too cold for most cheeses. Try several different places and drawers within your fridge to see if there is a warmer spot. Something closer to 12C/55F would be better. If you read the archives for this forum you will find lots of very useful and beneficial discussion on the temperatures and the aging of cheeses sometimes called (affinage).

[yeri]

how about the drying temperature, i read that the drying temp will need arround 21Degree(around 70F) Celsius, this one is hard to make the temperature, my room temperature at my country around 26- 30Degree Celsius(78-86 F), is this okay to dry the Cheese before it come to aging section....?please help

[MrsKK]

In the summertime when it is hot here (80-95 degrees), I do my initial drying in the refrigerator, turning at least twice a day and keeping a close eye on it to make sure it doesn't crack.  If tiny cracks appear, I will then put it in a container, lid ajar, with a bowl of water beside the cheese.  The container goes back in the fridge and I continue to turn twice daily and watch the cracks, and also "sand" off any mold that might appear with coarse salt.