I bought half a wheel of some aged gouda for a good price.
I'm considering putting some in a vacuum bag and forgetting it for a year or two.
I've read that a recommended temperatures are 50-55F. Sadly, I can either store it in my fridge (~40F) or my wine cellar (~65F).
Any advice?
It will age faster at cellar temperature, best eaten within the year I suggest.
If you are intending to keep it 2 years, it will be better at fridge temperature.
I age some gouda and swiss at 65 in vac bags in my wardrobe, they are coming on nicely.
Thanks, glad to read that both temps should work ok.
Besides speed, would there be other differences in results? I don't actually mind the time it takes, but I'd love to get some more butterscotch flavors and a crispier texture, like I've had in 3+y goudas.
Now you are testing me.
My warmer aged cheeses are not as old as the ones I have been cool ageing. There IS a fair difference in the texture though.
Warm aged seems to give a slightly smoother, more buttery texture which is nicer to eat faster. I suspect I won't age them as long and they will not grow crystals.
If you want amino crystals to grow, go for the cold option.