It is about the blocks of "cheddar" and "colby" and "swiss" that appear shrink wrapped in plastic in every supermarket, the industrial bulk cheeses that don't have much in the way of character. They seem young and with a fairly high water content, which means they could probably take some aging and develop some character if it were done right.
Do you have any thoughts/tips for people stranded far from interesting cheesemongers with only industrial cheese to work with? Could somebody create a space where a block of this sort of cheese could age and develop into something interesting that incorporates the regional slurry of microbeasts and their unique flavor? Any advice for introducing variety into the outcome while starting with the same base material?
Any idea what somebody could expect if they waxed a block of the stuff and tossed it into the 65 degree cellar for a few months? What sort of care regimen would be required?
Is there any hope of teaching ordinary folks to be successful home affineurs?
Edited by cdh, 13 July 2004 - 09:24 AM.