I often speak of ripening boxes or mini-caves. I thought I would share a little photo essay on how to make a quick, cheap, but temporary fix until you can get a container that fits your cheese better. Again this is just my opinion and it works for me.
All you need is a bike pump or a straw,
plastic draining mat & zip-lock bag
Make sure your mat fits inside the bag
It seems like a no brainer, but put the mat in the bag
Put your cheese and a moist paper towel in the bag
Seal the bag but leave a little spot open for your pump/straw
Insert the straw/pump, check the seal and start pumping/blowing
It will start to inflate
When you have it inflated enough pull out the pump/straw and seal it
Nice and puffy and ready to go into the cave
Make sure you air out the cheese and wipe the bag
at least once a day and check the towel too
Remember this is a temporary fix and should not be used for long-term ageing. You could get some nasty results.
Go and make some cheese, and now you can store it too.
What a fun idea! When I first started, I used a plastic (food-grade) box with a mat and damp paper towel. It worked, but this is even easier – especially if you’re traveling or making cheese at a friend’s house and need a quick solution.
It has worked out well for me as a temporary solution. When I was making Crescenza for the first time, it was very late when it came out of the press/mould then the brine. I was so tired I needed it to be safe while I slept.
Absolutely brilliant. Glad you wrote about this on your own site – not just the FB page!!!!
V