Tuesday, September 13, 2011

Cheesemaking: Summer Cheese

Boucher Blue Cheese
We don't have electronically controlled curing rooms, so cheeses made during the summer have less moisture than cheeses made during the winter.  This is because running the compressors to maintain a cool temperature dries out the humidity in the rooms.

The lack of humidity also impedes the formation of the natural rind that forms around each wheel.