 Adding age to cheese
For some of the hard, aged cheeses like Parmigiano, Romano or even semi hard like a Fontina Valle d'Aosta how long is too long to keep wrapped in cheese cloth to age? Or is there even a time frame? Do you also suggest a different method other than the cheese cloth?
I find that the Italian style cheeses we seem to get here and even some of the imported ones act like they are "hurried" along. I don't ever remember my Grandmother's cheese's ever sticking to the fork or plate when they were sprinkled on pasta or in soup. But the ones we have today do this to no end.
Thanks in advance. |