[nihicib2]

Hi all,

just wondering how ye all mature your semi hard cheese, I usually put mine in the bottom of the fridge but I know this dries it out too quick, I have no cellar/dark cool area.

I do have a small spare under the counter fridge and Im wondering if it could be converted in any way to mature the cheese?  Or if anybody has any ideas/words of wisdom Im all ears

Thanks

Brid

[smithycraft]

I've tried various places to mature cheeses and I think the best is my larder which has a concrete slab for a shelf and is pretty chilly.

I put a wooden (shoe) rack in there and balanced my cheeses on that, whether bandaged or waxed.  It seems to work OK but it's not ideal as I'm in and out of there all the time.

However, I don't put the brie types in there as I think I read somewhere that they need to be stored separately because of the mold.

I have thought about a cool box but not investigated that any further.

[Bionic]

Smithy your cheeses look very professional.  What type of milk do you use?
Sally

[smithycraft]

Thank you.

I use goat's milk from my own goats and I've tried quite a few different cheeses, some turn out better than others

I must admit I prefer making soft cheese as there's far less to go wrong.

Sharon

[jaykay]

Cupboard in the garage?

Not a problem here, everywhere bar the kitchen where the Aga is, is larder temperature 

[SallyintNorth]

Not a problem here, everywhere bar the kitchen where the Aga is, is larder temperature 

It is frequently warmer in my fridge than in the larder it stands in