Another Question…can you air dry in a refrigerator?
Posted: 18 December 2008 08:46 AM   [ Ignore ]
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The gouda says air dry 3 weeks at 50 degrees. Can you do that in a regfrigerator?  Then wax it and put it back in?? I hate to ask so many questions but they should taper off once I get the basics down. THANKS!

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Posted: 18 December 2008 12:09 PM   [ Ignore ]   [ # 1 ]
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depends on your fridge, mine drys out food if its not covered. Stick a piece of bread in the fridge and see how long it takes to dry out. Dont use Wonder bread or any of those funky white breads that are chemically preserved for 100 years.

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The Cheese Hole

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Posted: 18 December 2008 01:33 PM   [ Ignore ]   [ # 2 ]
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OK…I might be able to use my garage or back bedroom that gets no heat. How about after the cheese is waxed….is my kitchen refrigerator OK for aging? Would a separate one be better….one of the small ones with a pan of water in the bottom?

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Posted: 18 December 2008 03:28 PM   [ Ignore ]   [ # 3 ]
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U have to get a thermometer and see what your temp is and if it complies with the aging temp reg.

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Posted: 18 December 2008 03:38 PM   [ Ignore ]   [ # 4 ]
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Since you are just starting, I’m guessing you don’t have an aging refrigerator set up yet.  A standard refrigerator would likely be too cold, down in the mid 40’s.  An unheated area might be OK if the weather cooperated with you.  Here’s what I did when I first started:

Use a large ice chest for your aging cave.  You can get a small digital temp/humidity gauge at Wal Mart for about $6, which will give you the feedback you need.  Then, just add enough ice to keep the temp at near 55 degrees.  You can freeze water in plastic jugs, or you can freeze blocks of ice in plastic containers and just put the ice blocks in the cooler.  That’s what I did, and the melting ice provides all the humidity you will need.  Just keep the cheese on something so its not down in the water at the bottom.

If it does come down to using your kitchen refrigerator, set the temp up to its highest setting and use one of the crisper drawers for your cheese.

Later, you’re going to want to get a separate fridge for your cheese and install a thermostat on it.

Oh, expect that some mold will grow on your Gouda.  You’ll need to check it regularly and when it appears just wipe it off with a brine or vinegar dampened cloth.

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Rich

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