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Aging Cheese and Meat (Beef and Pork)

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Hi there guys.. I've been looking for books and information on what EXACT temperatures should certain meets and cheese be aged at.. but a lot of what I find is very vague.

Are there books more on the subject of Aging or is there a certain range for cheeses and a certain range for meats that someone can recommend me?

Thanks

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  1. For beef, I do what fellow Chowound "Parrot Fish" says in the link below with fantastic results.

    http://www.chow.com/home_cooking_dige...

    1. The folks at Neals Yard in London told me that my wine cellar temps and conditions were right for cheese: 58 degrees.

      2 Replies
      1. re: Melanie Wong

        thanks alot guys!

        1. re: Melanie Wong

          you can also do small game birds in that environment.