Hi Folks,
I’m looking to make my first farmhouse cheddar soon.
I’m in Rochester, NY, where the days have been averaging around 80 degrees F. My basement gets down to maybe 72 this time of year. I don’t have air conditioning. Is this to warm to age cheddar? I’m thinking I need to wait until the fall. Unless I can put it in the small dorm fridge I have. But maybe that will be too cool.
Thank you for your advice.
Slim