{"id":1210,"date":"2012-11-28T15:17:20","date_gmt":"2012-11-28T20:17:20","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=1210"},"modified":"2016-04-25T13:44:58","modified_gmt":"2016-04-25T17:44:58","slug":"ripening-home","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/ripening-home\/","title":{"rendered":"Can I Ripen Cheese at Home?"},"content":{"rendered":"
\"Q\"<\/a><\/div>\n
I recently bought a cheese I like called Delice de Bourgogne<\/a>, but this one is much too firm and underripe, not soft and runny the way I love it. Is it still possible to mature the cheese at home so it becomes more gooey?<\/div>\n
<\/div>\n
\"A\"<\/a><\/div>\n
In short—sure! The long answer gets a little complicated, involving topics such as \u201caffinage,\u201d \u201cdistribution chain,\u201d and \u201cmismongering\u201d (okay, I made that last one up).<\/p>\n

If your cheese is a wedge cut from a larger wheel, it\u2019s going to make further maturation challenging, as oxidation occurs from exposure to air, changing the aging process—akin to uncorking a bottle of wine.<\/p>\n

However, all is not lost! You can still attempt to ripen it. Try unwrapping the cheese and covering the cut surface with parchment paper so it can breathe without drying out the paste. Put it inside the refrigerator in a container with holes punched in the lid. Every couple of days, flip the cheese over so the moisture doesn\u2019t collect all on one side. If a week passes and the texture of the cheese isn\u2019t breaking down (a.k.a. \u201cmore gooey\u201d), best to enjoy as is.<\/p>\n

On your next cheese run, ask your cheesemonger to help pick a cheese to your liking. In lieu of a monger, if you feel it give under light pressure when you pick it up, that\u2019s a good sign. Smell it, too. If it\u2019s unripe, you won\u2019t smell much, but if it\u2019s overripe, it\u2019ll smell strongly of ammonia. If it\u2019s in between these extremes, that\u2019s another clue that the cheese is nicely ripened.<\/p><\/div>\n

Feature Photo Credit: Murray’s Cheese<\/a><\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

If you are interested in ripening cheese at home, cheesemonger Emilianio Lee gives you the best techniques<\/p>\n","protected":false},"author":1,"featured_media":10729,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[12],"tags":[],"coauthors":[89],"class_list":["post-1210","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ask-the-monger"],"acf":[],"yoast_head":"\nCan I Ripen Cheese at Home? - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"If you are interested in ripening cheese at home, cheesemonger Emilianio Lee gives you the best techniques\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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