r-dub - 21 June 2009 05:01 PM
I thought I read somewhere that no aluminum should be used in the cheese making process?
I assume it is because of acidity and the corrosiveness of salt.
Why not use cling wrap or waxed paper?
As mentioned in your post: “no aluminum should be used in the cheese making process”, and that’s true. Wrinkled alum foil traps some air/oxygen enabling mold growth and keeping moisture inside, as I can not keep (practically/technically) a constant 95% RH. Sometimes it drops down to 80%. I use this method for a couple of years successfully.