I had never really given this serious thought before, but I came across these pages on cheesemaking.com a few days ago, and found it intriguing — exciting even!
What a great idea, if it could really work.
So I asked Alex Garcia, Artisanal’s Cave Manager what he thought.
Alex read the article and says, ” Very good stuff. [...] I would [...] reiterate that this should be implemented to KEEP cheese at it’s best and that with few exceptions, all cheeses the normal consumer can buy (especially from APC) are fully ripened.
My motto is:
‘You cannot age a bad cheese into a good one’
Also, the Tupperware domes work very well!”
Here again are the links. Enjoy!