Dry Aged Cheese
Dry aging cheese involves carefully controlling temperature, humidity, and airflow to enhance its flavor and texture. By aging at 55°F and 80% humidity in the Reserve 50 Dry Ager, the cheese develops a rich, complex profile as moisture evaporates and flavors intensify. In just two weeks, you'll have a delicious, dry-aged cheese with a professional-quality finish.
Ingredients
- Cheddar Cheese
- Brie Cheese
- Blue Cheese
Directions
- Place assorted cheeses in your Reserve 50 Dry Ager.
- Set your dry aging cabinet at 55°F and 80% Humidity.
- Age your cheese for two weeks.
- After the two weeks, take out the cheese.
- Trim off hard pellicle.
- Serve with crackers and charcuterie. Our favorite charcuterie recipes are capicola and bresaola.
