Dear Members,
New at this forum, and have a questions, hope you can give me some advice,
Since we are moving to a tropical country ( Indonesia ) wondering if there are members who can give me advice or help, or have experience doing this in a very humid ( 90 percent and up ) enviroment.
Have experience but not this :)
I am small scale cheesemaker, and was thinking in a place like Indonesia how to set up an small cheese cave, so how to start.
The ref cheese cave with controls would work I guess, and I believe it would make the control of the hum. even
more easier, since it is high ?
any thought on this.
Also if using veg. rennet, there are stories that if you are making an aged cheese the veg. rennet will make the cheese bitter is that true ? is there a lot of different in taste ? thanks a lot
irma
A small refrigerator can work very well as a cheese cave and would be particularly attractive to someone in the tropics, I would imagine. I doubt you will find a natural way of keeping anything cool or dry enough for ageing cheese.
I don't have a lot of experience with aged cheese using vegetable rennet, but I believe the issue is more related to using too much rennet. I'll bow to more experience people on this one, though.
Welcome Irma,
I've never experienced bitter aged cheese due to using veg rennet. I'm using it for more than 5 years.