Tuesday, January 26, 2010

cheese schedules

Still trying to figure out how to manage the schedules... here's a start to summarize my cheeses in one page.

After a month or so, scrape mold and smear
Repeat every 3-4 weeks
After 3 months, scrape and wrap in foil
Age 2 more months, turning weekly
(times could be longer because it's in a colder fridge)

Dry for 1 week (in wine room)
About 1 week, when white mold appears, turn over
After 2 weeks or so, wrap
Age 3 months or so

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