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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: anyaga on August 24, 2011, 04:14:06 PM

Title: Asiago - Ripening Humidity & Keeping Surface Mold Away
Post by: anyaga on August 24, 2011, 04:14:06 PM
What's the best humidity to ripen my asiago cheese ( 2lb wheel)?

Thanks
Title: Re: Asiago - Ripening Humidity & Keeping Surface Mold Away
Post by: Tomer1 on August 24, 2011, 04:35:56 PM
Avarage 80-85%.
Are you doing an oiled rind?
Title: Re: Asiago - Ripening Humidity & Keeping Surface Mold Away
Post by: anyaga on August 24, 2011, 05:20:17 PM
No, but considering it. The cheese is about 2 weeks old and I have trouble keeping the mold away. Should I oil it?
Title: Re: Asiago - Ripening Humidity & Keeping Surface Mold Away
Post by: Tomer1 on August 24, 2011, 05:27:06 PM
Normally,
You should take care of the mold first.
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