Cheese question

[Alice In TX/MO]

In the initial pressing phases, the instructions don't say whether to have it at room temp or at the 55 degrees that most of the recipes call for in the aging phase.

What do you do?

[moosemaniac]

I dry mine for a couple of days, then wax. I age them in the kitchen refrigerator now, but I'm looking for a good used fridge to turn into a cheese cave so I can age them a bit warmer.

Ruth

[cmharris6002]

Hi Rose,

I leave the cheese on the counter (room temp) for pressing.

Christy