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Aug 26, 2009 04:16 PM

Aging Cheese and Meat (Beef and Pork)

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?


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

    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

          you can also do small game birds in that environment.