Thanks again Sid!! That explains a couple things I've tried then. Nothing like a cheddar picking up the flavors of....say maybe an old sock. LOL Yuck! I did have some luck with a Reggiano once. I actually had it stored in a cooler at work for the first year and then my second refridgerator (for my ales/beers ) at home. I primarily kept it around 40deg and it sat in there another three years before using.
The cheese itself did develope some powdery white mold on the rind but we were able to scrape that off with the rind. The cheese itself went from the typical off white color to a light amber.
It's dryness gave it the ability to crumble with little effort and it's ability to be shaven seemed to be lost but it's depth of flavor was mind boggeling. Unfortunately due to a move and no forseeable refridgeration (hotel for temp living) I ended up giving the remaining 3lbs of cheese to a good friend that owned a restaurant in KCMO. Although I know it was put to good use it was still a sad day since that was the first time a cheese I had tried to add some character too worked out.
Thanks again for the info. It will be put to good use over the coming months (years) |