I've got several cheese in my cheese fridge -- most are vacuum sealed and all doing well. I also have an Asiago and soon to be a Emmental that are not sealed. I'm really tempted to also add a Cambozola -- reading through some of the posts and Brie's recent photos just have me anxious to try one. I'm concerned that it might not be a good thing for my unsealed cheeses -- but on the other hand, I should be able to control with some ripening containers -- maybe? I tossed around the idea of another cheese fridge -- but at this time, I'm not quite sure where I will put it. Still an option to consider.
So the real question is -- can the Cambozola be aged with my other cheeses? Thoughts?
Happy Cheesemaking everyone!!
well, not sure that it matters. After all of this time making cheese, this one seems to not want to make clean break. Going to wait a bit and check it again, but it is fighting me before it gets started...................
Hang in there kiddo!
I decided to let it sit overnight -- just to see what would happen, and still only minimal curd. The only thing that I can figure is that I misjudged the rennet. I made Emmental on Friday and it worked beautifully--- so I can't imagine that the rennet was bad............obviously just miscalculated.............
I have tons of office work to do today -- but I might jump in, run for more cream, and give it another shot. I won't rest until I give it another shot!
Sorry to hear that. I am sure you know the drill though ... was it UHT milk? ESL? Was the rennet old?
As for aging them together yes you can keep it in a container with some air flow and limit the cross contanination of the mold. You could also consider sealing the other cheeses.