Here are a couple of cheeses that I made this fall. They are out in the processing room in the large fridge/cooler aging.
They'll be ready to eat in about another week. Raw milk cheeses have to be aged at least 60 days to be sure they are safe to eat. I'm very anxious to taste them. They smell wonderful.
Here is a 10 pound goat milk Pepper Jack cheese. I dried jalapeno and cayenne peppers from my garden to use in this cheese. Yumm!
Here are a couple of 10 pound goat milk Cheddar type cheeses.
I have them on a plastic mat in containers for aging. This keeps them at the correct humidity that keeps them from drying out during the aging process. I put a little water in the bottom of the container to keep the humidity around 85% to 90%. You can see the thermometer/hydrometer in the top container. The temperature stays between 48* and 50* during the aging time.
The cheeses have to be flipped over regularly during the aging process to keep the moisture evened out in the cheese. Opening the containers to flip the cheeses also allows the gases to exchange for fresh air in the containers.
I can hardly wait to taste these cheeses!