If you make home made colby or cheddar cheese, how do you store it for aging? Many people put it in a cheese box, simply an old fridge that they kick on once and a while to keep it 45 to 50 degrees. I used to wax the cheese we made and store it in the milk fridge for aging and it worked great except I don’t care for sharp cheese. Now, I wrap and freeze extra cheese to keep it mild. We had a customer ask if cheese still aged in the freezer. I haven’t noticed any aging or ripening action in frozen cheese, but thought I would ask all of you…
“Does cheese continue to age once frozen?”
Looking forward to your responses!!!
Fresh cheese, made from raw cow’s milk is about one of my all time favorite foods. I like to take the curds from a cheddar cheese recipe, stir in a couple of tablespoons of crushed red pepper and once aged a bit – it makes the BEST cheese crisps you’ve ever eaten!!!
Homesteader’s Supply has put together a few products that will enable you to make your favorite variety of cheese. When added together, it’s over a $30.00 value of savings! In addition to the amazing book of cheese recipes – you can see the recipes for Cheddar, Colby and cultured butter on our website!
Here is a cheese making kit for the serious beginner, or the experienced cheese maker. It includes all the cheese making products you will need to make a superb cheese from the soft like Cream cheese, Sour cream, Quark, Cottage cheese, Fromage blanc, Chevre frais, St-Maure, Valencay, and even Cultured butter, to semi-soft like Brick, Jack, Farmers, Limburger, Camembert, Brie, Blue cheese, Gouda, Edam, Havarti , to the hard cheeses like Mozarella, Parmesan, Romano,Provolone, Emmenthaler, Gruyere, and Swiss.
We have even included the wax for aging your cheese. Most important because cheese making really is a science as well as a culinary art is the best book. At Homesteader’s Supply we have used many of the books, but this one is great by far for an all around how-to, and why, and trouble-shooting.
This kit includes:
One Tome Mold and Follower
One Italian Crotenase Mold
One Brosse Mold
2 slips of Vegetarian Rennet Tablets (20 tabs)
Mesophillic A culture 25 DCU
Thermophillic culture 50 DCU
8 oz Kosher Course Natural Salt
1 sq yard 60 count Cheesecloth
1 sq yard 90 count Butter Muslin Cloth
2.1 lbs Red Food Grade Cheese Wax
1 Tub Mold Inhibitor (used prior to waxing)
The Cheese Makers Manual by Margaret Morris