Sunday, January 11, 2009
The St. Marcellin I wrote about yesterday have been aged in a refrigerator set at 50F and 90% relative humidity. The cheeses here are from the same December 14 batch but are aging in the cave. The temperature in the cave is about 52F and the relative humidity around 95%. The Penicillium candidum on the cheeses shown here is clearly less furry than the cheeses ripened in the refrigerator and they feel harder when touched than the cheeses in the fridge. I am curious what the difference in taste and texture will be.