Our beautiful round of cheese is now sitting patiently waiting to be rolled into the maturation room. After being brined for about 30-35 minutes yesterday, it has been relaxing on the wire racks and dripping off any excess surface moisture. Our cheesemakers have delicately turned it to make sure all sides of the cheese are evenly drained and semi-dried. The cheese will spend the rest of today in this warmer room until being moved to its home for the next 2 weeks.
Nice, this web log is becoming increasingly interesting. Look at that beautiful cheese. I truly appreciate what you are doing. I've never seen such clean wire racks before. How warm is it in the maturation room?
ReplyDeleteThe maturation room sits around 11-12oC depending on the seasonal conditions and the moisture levels of the cheese
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