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Title: Baby Swiss ripenning - Box/no box
Post by: Beans on March 25, 2012, 06:04:08 PM

I just set out a Baby Swiss for ripening and I can't seem to find whether it should be in a ripening box or not. Our house is heated by a wood stove and is on the dry side of things. Last night I placed the cheese in a box and the RH climbed to 90+. Help........
Beans

Title: Re: Baby Swiss ripenning - Box/no box
Post by: Sailor Con Queso on March 25, 2012, 10:33:22 PM

Yes, especially with a wood stove, use the box. If the rind dries out it will crack and quickly lose gas.

Title: Re: Baby Swiss ripenning - Box/no box
Post by: DeejayDebi on March 25, 2012, 10:37:33 PM

Oh yeah! I have that problem too. Cheese dry up over night here! I have often thought I could just leave cheddar curds out for a few days and run them through a blender to add to my popcorn. ;)

Title: Re: Baby Swiss ripenning - Box/no box
Post by: Beans on March 25, 2012, 10:48:04 PM

Thanks Sailor and DJ. In the box it goes.
Beans

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Beans on March 25, 2012, 06:04:08 PM