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Step 7Get Cheese, Start Aging
To start the cheese-aging process, I purchased a full wheel of Achadinha Capricious goat cheese. The wheel was made in June 2009 and so is already aged 9 months. I choose Capricious because as if it's some of the best cheese I've tasted in the US. I figure for my first test, I should start with something excellent. With my cave now setup, I plan to add a wheel of sheep's milk cheese and some others as soon as I can.
Donna Pacheco, the Achadinha cheesemaker, says she oils the Capricious wheels weekly with olive oil when they're young, and monthly as they age to reduce drying. She also stores them on their side and regularly rotates them. So, I oiled my wheel and set a repeating calendar event to remind to rotate and re-oil monthly. When I get more wheels of cheese, I'll build a rack to hold them on their side; for now, the first wheel is laying flat.
I'll post results in a year or so!
Donna Pacheco, the Achadinha cheesemaker, says she oils the Capricious wheels weekly with olive oil when they're young, and monthly as they age to reduce drying. She also stores them on their side and regularly rotates them. So, I oiled my wheel and set a repeating calendar event to remind to rotate and re-oil monthly. When I get more wheels of cheese, I'll build a rack to hold them on their side; for now, the first wheel is laying flat.
I'll post results in a year or so!
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