 Whey too fast!
Your right......most are released by time rather than profiled for flavor. We buy Parm from cheese makers here in Wisconsin and then age it for 4 years.....that's where I like the flavor profile.
We make cheddars and some the cheese cloth stays on as it is bandaged wrapped. We wax them or just let them mold inside of itself and cure out.
Basically......the harder cheeses are sold to soon. With many of the Artisan cheeses that we do we make one year and sell the next. But it is also a business issue of cash flow and how much "cheese" you can bank.
Sid Cook |