I started a parmesan last night according to this recipe.
https://cheesemaking.com/collections/recipes/products/parmesan-style-cheese-making-recipe
The instructions state "The cheese can be removed from the mold the following morning but keep it from drying out. I find a small plastic box with cover works well for this. The cheese will now be held for 2 days as the culture finishes working before the final salting in brine."
Would this be at room temperature or in the cave?
https://cheesemaking.com/collections/recipes/products/parmesan-style-cheese-making-recipe
The instructions state "The cheese can be removed from the mold the following morning but keep it from drying out. I find a small plastic box with cover works well for this. The cheese will now be held for 2 days as the culture finishes working before the final salting in brine."
Would this be at room temperature or in the cave?