Thursday, November 26, 2009

Cheesemaking: 60 days

We age all our cheeses for a minimum of 60 days at an ambient temperature; this meets the federal government's requirements for producing a safe product made from unpasteurized milk. Some of our cheeses are sold at 60 days, others at 9 to 12 months.

Aging natural-rind blue cheese specifically is a very involved process with turning of the wheels, brushing rinds, and piercing to create interior veining. The batch on the left is about three weeks old. The one on the right is only a week old.

I prefer to eat our blue cheeses at 70 to 90 days.