- Sep 9, 2016
- 78
- 29
Now that I have done a batch of cheese and I am waiting for it to age a bit, I am curious about storage of the finished product. I have read a lot of posts on there, where some folks are doing upwards of 60 lbs of cheese at a time. I feel like I would need a separate fridge just to keep all of that in.
Other than the fridge, or freezing it, which sometimes can alter the texture a bit, can I store it just on the pantry shelf, or even in my basement, which stays at about 60 degrees year round? I don't think I will be keeping things for half a year or anything, but maybe a couple months? When I use the smoker, I hate just using 2 shelves and would like to make sure its as full as I can get it so I might have some bigger batches to store. I assume there will be different types of cheeses that are safer to do that with (hard vs soft), but I wanted to see what more experienced people thought. I would assume that using a Vac sealer would help out with longevity of it, but would waxing anything help?
Other than the fridge, or freezing it, which sometimes can alter the texture a bit, can I store it just on the pantry shelf, or even in my basement, which stays at about 60 degrees year round? I don't think I will be keeping things for half a year or anything, but maybe a couple months? When I use the smoker, I hate just using 2 shelves and would like to make sure its as full as I can get it so I might have some bigger batches to store. I assume there will be different types of cheeses that are safer to do that with (hard vs soft), but I wanted to see what more experienced people thought. I would assume that using a Vac sealer would help out with longevity of it, but would waxing anything help?
