Some cheeses are meant to be consumed fresh and some get better by aging. However, aging cheese, although simple, can go very wrong. Here are some simple tips to help you age your cheese in a way that will have it spoil.
- Cheese Brine for Aging
- Mix 32 oz of non-iodized salt, for example Kosher salt, in 1 gallon of water and leave overnight in the fridge.
- Place cheese and brine in a plastic container in fridge for 8 hours.
- Remove cheese and pat with dry paper towels.
- Air dry on a rack for 12 hours. Keep away from drafts and sunlight.
- Note: You can reuse the brine multiple times, but after awhile, it gets old.
- Age cheese at 50-55 deg F and 85% humidity for 1 month or longer.
- Flip cheese 3 times per week during aging.
- Remove any mold that forms on the surface using a cheesecloth soaked in brine.
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