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I actually really like that idea. Might be a great place to age my Stiltons (for a few weeks during the blue phase) or other bloomy rind cheeses. With the plastic closed it would be easy to keep the humidity up without getting things too wet for the blue molds (they HATE wet feet).

You could probably put a small dorm refrigerator (with no door) inside to keep the temperature cooler as necessary. Just have to exhaust any warm air being produced.

Another good solution is to get a baker's rack, the stainless steel ones with side shelf holders where you slide trays into, and instead of trays, put in eggcrate or similar. Then take heavy plastic sheeting and drape it in 4 pieces around, or 2 pieces, with only the front opening for access. Put that in a room with an air conditioner, or where temp is low, and if you don't have a lot of cheeses, a humidifier mounted to the bottom side of the baker's rack. It's an elegant solution on casters.

Edit: or, if you have some more money to spend on a dedicated solution, check out strip curtains and strip walls. Like these ones http://www.tmi-pvc.com/strip_doors/accordion.html

wow great ideas the strip curtains was something I was looking in to a few years ago before my husband build my cheese house, but it was just to  much $$

the baker rack is fantastic, my friend has one and I asked him but he has or will convert his in to a huge deydrator.. so nothing for me *LOL*

I went ahead and ordered that greenhouse, if it does not work I can still use it for plants *LOL*
just hoping my hubby won't freak out *LOL*

wow just my luck just got a call from them and they are out of stock. so I called the store in the city and they have some, so tomorrow I gonna drive 1 hr+  and get me one

mine are swelling to


hope they make it

I tried 2 batches, one batch I put to room temperature 3 days after making the cheese, and the other batch I waited 11 days till I put them to room temperature, now lets wait and see, so far they look good, both batches are starting to swell

Beautiful Zameluzza!! What recipe did you use for those? I am trying to figure out what I'd like to make for my next cheese, and I am thinking I may need to make another swiss.....
Let us know how things come out!! They look great!
~Cheers!

Quote from: scubagirlwonder on May 26, 2010, 04:54:27 AM
Beautiful Zameluzza!! What recipe did you use for those? I am trying to figure out what I'd like to make for my next cheese, and I am thinking I may need to make another swiss.....
Let us know how things come out!! They look great!
~Cheers!

thank you
I used the receipe Sailor posted on this thred the one from Peter Dixon
http://www.dairyfoodsconsulting.com/recipes_baby_swiss.shtml

the first batch I used AromaB culture and the 2nd one I used MM100,

Zame,

Looks great so far. Don't you just LOVE it when they start to swell? There's really something primordial about those microscopic bacteria passing gas into a blob of milk fat that will become a cheese.

It is REALLY important that you keep the humidity up or the rind will crack and the gas will leak out. You can always put it in a ripening box like a Rubbermaid or plastic container with a little water to boost the humidity. There are several posts and examples on the forum.

If it does crack, vacuum bag immediately and you will still get a good tasting cheese with smaller eyes.

Quote from: Sailor Con Queso on May 26, 2010, 03:00:01 PM
Zame,

Looks great so far. Don't you just LOVE it when they start to swell? There's really something primordial about those microscopic bacteria passing gas into a blob of milk fat that will become a cheese.

It is REALLY important that you keep the humidity up or the rind will crack and the gas will leak out. You can always put it in a ripening box like a Rubbermaid or plastic container with a little water to boost the humidity. There are several posts and examples on the forum.

If it does crack, vacuum bag immediately and you will still get a good tasting cheese with smaller eyes.

thanks sailor I will need to do something soon, don't want the baby to crack
thanks

Would it be possible to vac pack right after it is pressed and let it "rise" while in the bag?  And then after it is at the right flavor leave it open and start to put a rind on it by rubbing with oil or something else??  I'm ventureing into something like this, a baby swiss type idea.  Something I thought of at 2AM.     Any thoughts?
Jen

Most of this has been covered, so be sure and read the entire thread.

Quote from: Sailor Con Queso on May 26, 2010, 03:00:01 PM
Zame,

Looks great so far. Don't you just LOVE it when they start to swell? There's really something primordial about those microscopic bacteria passing gas into a blob of milk fat that will become a cheese.

It is REALLY important that you keep the humidity up or the rind will crack and the gas will leak out. You can always put it in a ripening box like a Rubbermaid or plastic container with a little water to boost the humidity. There are several posts and examples on the forum.

If it does crack, vacuum bag immediately and you will still get a good tasting cheese with smaller eyes.

OMG Sailor, last night I had a nightmare, in my dream my baby Swiss busted and  I paniked no vaccuum bag was fitting they where to small, so I sealed a few bags together to make it fit, and at the end the bag was not air tight .
when I woke up I went to check the cheese in my PJ's *LOL* hahaha how paranoid can I get *LOL* anyways no need for panik just yet the cheese looks good, here is a picture from today *LOL*

Quote from: zameluzza on May 28, 2010, 03:29:48 AM

Quote from: Sailor Con Queso on May 26, 2010, 03:00:01 PM
Zame,

Looks great so far. Don't you just LOVE it when they start to swell? There's really something primordial about those microscopic bacteria passing gas into a blob of milk fat that will become a cheese.

It is REALLY important that you keep the humidity up or the rind will crack and the gas will leak out. You can always put it in a ripening box like a Rubbermaid or plastic container with a little water to boost the humidity. There are several posts and examples on the forum.

If it does crack, vacuum bag immediately and you will still get a good tasting cheese with smaller eyes.

OMG Sailor, last night I had a nightmare, in my dream my baby Swiss busted and  I paniked no vaccuum bag was fitting they where to small, so I sealed a few bags together to make it fit, and at the end the bag was not air tight .
when I woke up I went to check the cheese in my PJ's *LOL* hahaha how paranoid can I get *LOL* anyways no need for panik just yet the cheese looks good, here is a picture from today *LOL*

That is amazing!

Looks fantastic. Just keep that rind moist and pliable. Think of it like a balloon. The rind has to be able to expand. And be sure to keep turning the cheese so the gas will disperse more evenly.

I'll bet you get more swelling with the Aroma B.

I definitely understand your dreams about exploding "babies".

thanks you 2
Sailor I'm pretty sure that's the Aroma B one, just keeping my fingers and toes crossed they stay safe

I use almond oil on the rind , if I see they get a bit to dry.