Snug as a bug, in its little humidity crib, our little frommage is now working on developing its rind. The bacteria have almost finished their primary fermentation and are starting to work on flavour development
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After seeing all of this how could anyone even contemplate having a cheese free day? How long does it take for cheese to develop its rind? What effect does this plastic covering have when the room is at a set temperature?
ReplyDeleteThe time of ripening will be shown as we progress steadily through our photos. I am hoping to be able to show close ups of the rind as it forms.
ReplyDeleteThe cover is to help keep the humidity up around the cheese. Humidity and temperature are vital for the control of the bacteria and yeast within the cheese. With out the covers at this time of year, the room becomes dry very quickly and since we do not have a humidifier, this is the next best thing.