To me, most of the good stuff with cheese happens during aging. Flavors are enhanced and deliciousness ensues. The problem for the home cheesemaker, however, is that instructions are usually far more detailed for the actual cheesemaking part of the recipe. It’s harder to come by in-depth instructions for aging your cheese. I’ve been making cheese for a few years now, and I want to share with you some things I’ve learned. Specifically, here are three things I wish I had known about aging cheese when I first started out.
I’m going to talk today about butterkäse. It’s a German cheese, mild in flavor, soft and smooth in texture, and highly meltable. In short, it’s a perfect sandwich cheese. It’s made in Germany and also in Wisconsin where I grew up. And now that I know how to make my own cheese, it’s made wherever I live as well.