After a month of washing rinds and ripening boxes, it is time to wrap the cheese and put it into the cooler ageing phase. this time I wrapped them with microcrystaline wrapping paper. This will allow the cheeses to breath, and help to control the geo but let the linens survive. Other paper may suffocate the flora that I was trying hard to develop. They say that a picture is worth a thousand words, so here they are.
Interesting Note: I kept an open bag of baking soda in the cheese cave, it helped to keep down the wonderful smell of the cheeses. They stayed mainly in the ripening boxes and not in the main area of the cave. I will have to try this again.
My wife is hosting a small party this weekend, I might open one, but then again maybe not. I will keep you updated about how these are developing. I might vacuum seal one of them to save for longer ageing, I would like to see how long-term ageing would affect the cheese.
As always you can check out more pictures on the Facebook Page for Much To Do About Cheese.
Go and make some cheese!