It's only been 4 days since I made the wheel of Port Salut and already it's gotten a little shorter and is beginning to bulge around the side...kind of like me!
I realize now that I was not fully prepared to age this cheese. It's not controlling the temperature or having space in the wine refrigerator. It's the ageing container. I had to improvise an ageing container to accommodate the larger size by using a larger square Corning casserole dish. Even so, now that it's bulging a bit, it won't be long before it starts to touch the sides of the dish. So now I have to quickly look for a container to purchase. But at least I'll have one for the next time I make a 6 inch wheel of cheese.
When it starts to develop it's orange colored rind, I'll post a pick of it. But already, the color is beginning to turn slightly golden, so I know the bacteria is working it's magic.
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