GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Aging Cheese => Topic started by: lwybrant on April 05, 2011, 01:18:41 PM
Title: Aging Temp - Cheddar & Parmesan
Post by: lwybrant on April 05, 2011, 01:18:41 PM
I can get it to almost 50, will that be good enough to age chedder and parm?
Title: Re: Aging Temp - Cheddar & Parmesan
Post by: linuxboy on April 05, 2011, 01:28:07 PM