Is there any reason I can't turn my waxed cheeses (cheddar, cheshire, colby) every day?
I've not come across an explanation of what is actually happening in regards to ripening when you turn a cheese. I just know that you are supposed to do it to make sure it ripens evenly. I wish I could picture what was happening inside. So I'm left with the question of what is the functional difference of turning a cheese daily as opposed to turning it weekly or in theory even having a cheese on a perpetual and constant slow turn (like a rotisserie or something like that).
Right now I'm turning my 5 and 6 week old cheshire and colby and my 5 month old cheddar every day.
Thanks for the help.
Dave
Greetings Dave- you want to turn a fresh wheel everyday for the first 1-2 weeks, after that you can get away with turning 2-3 times a week. The reason is the wheel is still releasing a good deal of moisture and by turning it you will accomplish this more evenly. As the wheel ages it has less moisture to lose and therefor you need to turn it less frequently. By doing this(turning) you are making sure that the wheel has an even moisture content across the depth of the wheel. The wheel does not to be constantly turning. The aging process is taking place along with this and has more to do with the residual bacterial and enzyme actions that are taking place converting sugars and lipids and their byproducts into a palatable paste.
Thanks, Keith.
And the moisture release still applies to a cheese waxed within that first 1-2 week period?
Also, there isn't any harm to turning every day after that initial period, is there? I'm just thinking from an organizational (or more accurately disorganized) view, knowing which need turning at different times could get confusing. If they just get turned every day and if that is not detrimental, that might be easier? Just wondering. I'm guessing with a non-waxed cheese, mold growth on the rind is important and so a turning schedule might have implications there, too.
Again, thanks for your time and help.
Dave
I don't think that there is any negative implications for turning too often. Also, I think that you will find that you are better off not waxing a wheel for several weeks, at least a month. This will certainly help in the flavor development as it allows for the completion of the aerobic processes to complete their cycle.
Keith,
Your help here is really valuable. Thank you.
Two questions arise for me from what you said: 1) Does your advice on waiting on waxing apply to all cheeses that you would eventually end up waxing? 2) And I'm assuming if you are planning on waxing, then it is alright to let your cheese sit in a cave (55 degrees, 85% RH) for that interim period? I guess what I'm wondering with that last question is, does a high humidity environment interfere with the moisture release?
Really all cheese that will eventually end up being waxed benefit from a period of aging without wax first. As far as the humidity question, yes age at 50 -55 and 85% humidity. The humidity in the cave will allow the cheese to begin aging without drying too rapidly which can lead to other problem(cracking etc).
Thanks again!
your welcome-keep making cheese and take good notes, it's the beat way to progress.