Agriculture Reference
In-Depth Information
Dedicated Small Refrigerator
Traditionally, many styles of cheese were quite literally aged
in caves. Caves maintain a constant temperature and humidity
throughout the year. Most of us don't have access to a
suitable cave, and we don't have an area in the house that will
reliably maintain a certain temperature for months on end.
If you decide to make cheeses requiring aging, you will find a
dedicated refrigerator indispensable. A second-hand
dormitory-sized refrigerator and an external thermometer set
up to turn it on and off as needed will work perfectly for such
an endeavor. A refrigerator dedicated to cheese-making is
called a “cheese cave.”
Ingredients
Not all of these ingredients are needed for all cheeses, but
you'll want them on-hand. Some of these you may already
have from your excursions into wine, beer, and vinegar
making.
Vinegar, lemons, and tartaric acid
These common acids are used to make soft cheeses via the
direct acidification method. In this method, the milk is heated
to a certain temperature, a measured amount of acid is added
and stirred into the milk, and then the milk clots after a period
of time. This clotted milk is poured into a colander lined with
cheesecloth; the cheesecloth is tied into a bag. The bag is
hung in a warm place for the whey to drain out of the soft
curds. These are among the easiest cheeses to make, and they
work especially well as dips and spreads.
