Hi
I'm on my first couple cheeses.
I have a Parmesan and a cloth bound cheddar that are un the cave together and are just a couple weeks old. The cave is a bar fridge operating at 12C with a humidifier operating at 85%.
My question is whether I should put one or both in ripening boxes to avoid the Parmesan picking up excess mold from the cloth bound cheddar?
I understand the cheddar is going to turn into a mold colony and I will have to brush or wash the Parmesan either way.
Thanks
Stephen
If your space is limited, you could consider vac packing your parmesan.
I have done this successfully for up to 5 years.
The method is a bit controversial, and not traditional of course, but it might be an option for you.
I use olive oil rub.. mold tends to stop after a few rubs