Glass Cheese Agers

[rotuts]

I hope Ive found the right topic

 

I do age my cheese , what I like from TJ's

 

Creamy , triple or ++ cream

 

brie , and brie like

 

w some blue that's creamy

 

Tj's has its selections

 

they are limited , but about 1/3 less that other places locally.

 

no matter.  how much home aged cheese might I enjoy ?

 

Im wondering about this :

 

heavy glass cheese jars

 

Ill ask you to do a google search and look at the  images :

 

 

and the like

 

I do remember seeing these in France

 

but no matter

 

you put some water in the bottom of the ' pot '

 

you put your cheeses over the glass grates

 

and you wait patiently for deliciousness

 

at room temp.

 

of corse , you might need two or more ;

 

ligher bire like cheese and stinger blue like cheese.

 

and your room temp will matter

 

my point is to ask

 

have you made these yourself ?

 

Cambro containers ?

 

HomeDepot  1 gallon pain containers ?

 

the issue wold me the risers that put the cheese above the water that keeps the container humid

 

so  risers ?  home made ,easy to clean ,  nice enough  ?

 

Happy New Year to All here that 

 

have helped me so much over the years 1

 

 

 

 

 

 

 

 

 

[boilsover]

Have you tried TJ's Delice de Bourgogne?  Surprisingly good for mass-produced and containerized.  Now we need to convince them to do a Brillat Savarin!

 

Let us know how the cheese keepers work out for you.

Edited December 31, 2018 by boilsover
spelling (log)

[rotuts]

@boilsover

 

thank you , Ill try to remember the next I visit

 

TJ's has at least two Brie  from FR  that Oooze

 

that's up to your to look into, as there are now Non-ooozie bries

 

best of luck with them !

 

but it you like , good for you.

 

the boxed cheese here is Seasonal.  Tj's does indeed know how to BFSkinner us to to always showing up !

 

 

there were only two more the other day so I sapped them up !

 

too bad , and so sad !

 

I and the idea of inoculating the Brick you see above L

 

with some TJ's Cambozola ?

 

https://www.thrillist.com/eat/nation/best-trader-joes-cheese

 

Why Not ?

 

after all

 

I make my own  "  Rotuts Rose "

 

if I have a bit of Tj's red

 

dans le refrogerator  

 

dans le New  Dry whit whine ?

 

burp

[kayb]

7 hours ago, rotuts said:

I hope Ive found the right topic

 

I do age my cheese , what I like from TJ's

 

Creamy , triple or ++ cream

 

brie , and brie like

 

w some blue that's creamy

 

Tj's has its selections

 

they are limited , but about 1/3 less that other places locally.

 

no matter.  how much home aged cheese might I enjoy ?

 

Im wondering about this :

 

heavy glass cheese jars

 

Ill ask you to do a google search and look at the  images :

 

 

and the like

 

I do remember seeing these in France

 

but no matter

 

you put some water in the bottom of the ' pot '

 

you put your cheeses over the glass grates

 

and you wait patiently for deliciousness

 

at room temp.

 

of corse , you might need two or more ;

 

ligher bire like cheese and stinger blue like cheese.

 

and your room temp will matter

 

my point is to ask

 

have you made these yourself ?

 

Cambro containers ?

 

HomeDepot  1 gallon pain containers ?

 

the issue wold me the risers that put the cheese above the water that keeps the container humid

 

so  risers ?  home made ,easy to clean ,  nice enough  ?

 

Happy New Year to All here that 

 

have helped me so much over the years 1

 

 

How about get you some extra IP trivets, and find containers that will fit them? Then just toss in dishwasher to clean.

 

[captaincarl]

Hmmm, I like the idea of aging cheese in purpose-made glass.  Maybe I'll start looking for this kind of thing, thanks for letting me know they existed. 

[haresfur]

Reminds me of my mother, a chemist, cracking up at a laboratory desiccator for sale in a store as an antique cheese storage jar.

 

Although it would probably work for your purpose and they are available on the internet if you can afford the shipping. Warning, if the lid gets stuck, it can be impossible to remove so you might go for one with a vacuum valve.

 

[andiesenji]

Cheese KEEPER

I have two, one round one and one smaller square one.

You put vinegar and salt in the bottom to retard mold.  And dilute with a little water.

They both have the instructions right on the lids. Easier to read on the square one. 

The round one is from the late 1940s, the square one from the 1960s.

 

I've been meaning to put them on ebay,  just not yet got around to it.  

Edited January 1, 2019 by andiesenji (log)

[JoNorvelleWalker]

A favored oozing Brie type cheese of mine is Pierre Robert:

https://culturecheesemag.com/cheese-library/Pierre-Robert

 

Every other Brie I've bought is plastic.  Pierre Robert is ripe in every sense of the word.  Pierre might come up if you asked me to name my favorite cheese.  But then again there's Parmigiano-Reggiano.

 

 

[andiesenji]

I also have this Cheese Larder that was a gift from a friend who was visiting in New York and "discovered" Dean & Deluca on Madison Ave.

She saw this and knowing my penchant for cheeses, decided to send it, along with a selection of cheeses and other goodies, overnight. The shipping was astronomical.

Anyway, I never used it because by that time I was no longer entertaining at least not serving cheese.

It has 3 little shelves for small plates of cheeses to allow them to come to room temp and protecting them from insects or whatever.

More stylish than the upside-down fine mesh colanders I used to use.  

 

My favorite cheese is Caerphilly.