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Category Archives: Aging Cheese

Cleaning wooden cheese boards
Aging Cheese / Cheese Maintenance

Cleaning wooden cheese boards

Posted on December 22, 2014 by cheeseinthecity • Leave a comment

During the past six months, there has been contention from the FDA about using wooden boards to age specialty cheeses, mostly because wood is porous and has a tendency to propagate bacteria on its surface. As natural cheese lovers know, most bacterial cultivation is a positive thing, and lends to the development flavor profile of the … Continue reading →

Aging Cheese

A Cheese and its Ambiance

Posted on July 6, 2011 by cheeseinthecity • Leave a comment

The WORD AMBIANCE.  When Phillipe of Marcel Petite Comte uttered that word in relation to a cheese’s aura, my ears were perched on the ledge, ready to listen to each thoughtful French word that rolled off the tongue.  Oh!  How I miss France! He talked of Luigi Guffanti’s caves and their aging techniques.  The Guffanti … Continue reading →

Aging Cheese / Cheese Thought

MOLD PLUS YEAST!!!!

Posted on May 7, 2011 by cheeseinthecity • Leave a comment

Mycoflora:  The fungi characteristic of a region or special environment Mold and yeast work side by side in this game of cheese ripening. Molds metabolize lactic acid and lactate which yields a higher pH that is ideal for proteolytic (proteins) and lipolytic enzymes (lipids) to work on the cheese flavor and texture profile. Interior mold … Continue reading →

Aging Cheese

Soft-Ripened Goat Cheeses

Posted on April 4, 2011 by cheeseinthecity • 1 Comment

When I was learning in France from La Chevrerie des Embetsches, I do not think I could have estimated how sacred the knowledge of basic temperature controls and humidity levels would be back in the states.  I should have recorded more, I always think, but I was young and following the feeling of the craft, … Continue reading →

Aging Cheese / Cheese Thought

Cheese Aging Caves

Posted on April 4, 2011 by cheeseinthecity • Leave a comment

In order to make Cheese Caves more legitimate, viable practices in both city and country, we must do more feasibility studies and research about different types of cheeses and the desired outcome, and, what is possible in given spaces for affordable cost. Silvery Moon Cheese in Maine took a step by creating a feasibility study … Continue reading →

Aging Cheese

The Tommes Aging…

Posted on March 13, 2011 by cheeseinthecity • Leave a comment

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