I finished my 3 yr. break from making cheese and after ordering a new cheese fridge from Lowes decided that my first post-hiatus "pressed" cheese would be a Tomme (Caldwell's recipe). All went well but now I have a cheese without a cave for at least for three more days ???. After brining I left it on the counter overnight for rind development but now should I (1) put it in a container in the fridge or (2) put it in a container at room temp?
I'm by no means an expert but leaving it out to develop a rind for a few days shouldn't in my novice opinion cause you any grief.
I'm one of those scoundrels who shrink wraps and I leave cheeses at room temp for up to a week before packing. It seems to work for me.
Welcome back to the world of cheesemaking btw.
Welcome back as well.
I've done it both ways. I had problems with the make with several days on the counter before going to the "cave" ... but probably NOT because of drying on the counter! ;)
Try it out and let us know!
What culture are you using??
Thanks for the welcome-backs and advice. Based on that I think I'll keep it at room temp in a ripening box. My old cheese cave / fridge died which was one reason I stopped making. I found a 4.4 cu. ft. freezer-less fridge for sale at Lowes for $175 and it will be here Wednesday. I have all the temp and humidity control stuff ready to install when I get it. Hopefully that will give my Tomme a comfortable home ::). Although..... since I only have the one cheese it will be "Tomme Alone" :P.
Macgruff: Used 1/8+t MA1000 for a 2 gal. make per Caldwell's recipe.
Note: I just now remembered the limitation CF has on picture attachments. Let's see if this works:
Picture attachment worked. Looks good.
Yay!!! Making cheese again! Welcome back! Tomme is a great cheese for getting going again.
John, I did send you another PM. Let me know if you find it!
Quote from: scasnerkay on July 15, 2020, 10:29:50 PM
John, I did send you another PM. Let me know if you find it!
I did and sent a reply. Thanks Susan.