Re:Parmigiano Reggiano makers embedding tiny trackers in rin...
by arthurcolle on Wednesday May 18, 2022 @08:21PM
(#31429216)
Is there a faster way to age parmesan?
Re:Parmigiano Reggiano makers embedding tiny trackers in rin...
by cheese_goddess on Wednesday May 18, 2022 @08:57PM
(#31429447)
That is the fast way. Normally it should be aged when it's still a head of cheese and not a slice in someone's fridge. Far as I can tell that takes more than a year, just because it's such a big head of cheese. The advantage of aging a mere slice is that it ages many times faster.
Re:Parmigiano Reggiano makers embedding tiny trackers in rin...
by arthurcolle on Wednesday May 18, 2022 @11:02PM
(#31430179)
Thank you cheese_goddess :prayer_emoji:
Re:Parmigiano Reggiano makers embedding tiny trackers in rin...
by cheese_goddess on Thursday May 19, 2022 @07:06AM
(#31432966)
You also need a :cheese_emoji: to please the cheese_goddess :P
You can do so in your kitchen fridge, but stick the cheeses in a small plastic container with a tight-fitting lid because they need high moisture (at least 70% - and that's relative moisture).
Open the box when you see condensation forming on its walls and wipe it down with a paper towel. Then close it again. That's about all the work you need to do.
Parmesan should improve markedly in about a year. Gruyere in three to six months.
Oh- unwrap them first from any vacuum bags they happen to be in. Cheese doesn't age in a vacuum.
It's fine if they're already sliced. Would be hard to fit in the fridge otherwise anyway. Depending on your fridge.