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I followed Terri Elmore's suggestions for aging mild cheddar cheese. I used a 2 lb. block of Tillamook mild cheddar, still in its original waxed wrap. As Terri suggested, I wrapped it in a couple layers of aluminum foil, then a couple layers of newspaper. I taped it up securely and placed it in a storage closet. (The coolest location I have in a small ...


4

The 'standard' Boursin flavour is garlic and herbs, which I would imagine would have to contain garlic, or they'd be in trouble for false advertising. However, these days they also produce other flavours like black pepper and chive and shallot. A cursory glance at the ingredients on their website shows no garlic in these latter two.


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Humidity is not important in separating curds and whey, but you should make sure your house is not cold during the process.


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Yes you can mature cheeses, most hard cheeses can be matured either in the refridgerator or elsewhere. Remove from the plastic packaging, the cheese will need to breathe, but not dry out - a cardboard box, paper towels, parchment paper would work. Just be careful on the amount of moisture & bacteria/mold growth. You'll find a lot more helpful ...


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I've always found sliding in pizza occurs when the moisture in the layers is too different. The cheese is too dry and so it sticks together, the sauce is too wet and so it slides (the toppings can be either). If everything is a bit drier, it sticks together well and can be bitten apart. If everything is a bit moister, it tends to slide apart more easily ...


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It is best to seal cheese in a Ziploc bag with the air pushed out with a damp cloth over the cheese to prevent it from hardening, then seal. Hard cheeses can have the crusted dried out part cut away and the rest is still good to eat. Cheese is best served at room temperature so be sure to cut what you would eat in one sitting and put the rest in the fridge ...


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I watched a survival show once and the presenter showed that melting wax and encasing the already opened cheese in wax would keep it safe for eating.



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