Romano cheese (iStockphoto)
I’ve turned, brined and dried the camembert and tucked it away in a tupperware container where it will stay at a temperature between 11-15°C for the next three weeks. I’ve dried the romano, applied a layer of plastic cheese coat, a clumsy coating of wax, and will store it at between 7 and 10ºC for at least two months. I’ve read and re-read the post cheese making workshop instructions but i have more questions than answers. Did i dry the cheeses sufficiently? Turn them consistently? Sterilise the equipment thoroughly? Sanitise my hands adequately? How will i maintain the humidity? Will i remember to turn the camembert regularly?
