Taiin
Active Member
- Joined
- Apr 3, 2015
- Messages
- 38
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- 13
My goats are back in milk! I was wondering if anyone has any recommendations on an easy, aged cheese? The problem is the house doesn't have a nice, cool cellar to age cheese in. So last year, all cheeses made were simple, soft vinegar cheeses kept in the refrigerator. Not that they weren't good, but I do personally love a good, hard, well aged cheese.
Can it be done at room temperature, or is that basically asking for spoilage?
Can it be done at room temperature, or is that basically asking for spoilage?