I want to get into making some hard cheeses, but they need aged, with a few exceptions. My basement probably sits at a steady 65 or so, if I vacuum seal my cheese so I don't need to worry about humidity, do you think I could age it down there if I put it in a dark box or something? Are there any other suggestions or methods for this?
Submitted August 23, 2016 at 09:03AM by Domodude17 http://ift.tt/2byacib cheesemaking
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