http://blog.formaggiokitchen.com/2011/09/09/the-cellars-at-jasper-hill-researching-for-our-cheese-caves/ A blog about cheese, farms, food and friends. Tue, 18 Jun 2013 15:54:09 +0000 hourly 1 http://wordpress.com/ http://blog.formaggiokitchen.com/2011/09/09/the-cellars-at-jasper-hill-researching-for-our-cheese-caves/#comment-1165 Fri, 09 Sep 2011 19:19:50 +0000 http://blog.formaggiokitchen.com/?p=3188#comment-1165 Hi Jason – excellent questions… Right now, we keep a range of cheeses in our caves including washed, natural and waxed. Most of these cheeses are already aged to the point where we’re focused on keeping them in excellent shape. We have found that with attention to the environments, we can keep the cheeses longer so that they develop new dimensions of flavor. For example, we just finished up a beautifully aged batch of Pecorino Caggiano that we had been working with since December of 2010. We got it at 3 months and we finished off the last wheel when it was about 10 months old. We also work with a variety of young, rindless goats’ milk cheeses which we age in a separate area so that they can develop rinds (see our Aug. 19 post). We do not make our own cheese to sell, although Jessica teaches classes about home cheesemaking and aging.

]]> http://blog.formaggiokitchen.com/2011/09/09/the-cellars-at-jasper-hill-researching-for-our-cheese-caves/#comment-1164 Fri, 09 Sep 2011 14:31:46 +0000 http://blog.formaggiokitchen.com/?p=3188#comment-1164 Pretty cool. What kind of cheeses do you age in your caves? You guys don’t make your own, right? So is wheels you get from cheesemakers that you age another 6 months or something?

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