Edgewood Creamery
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Naturally fed.
Naturally crafted.
​Naturally good.

Producing handcrafted cheeses and cream-line milk from our own dairy,
​using a natural and balanced rotational grazing system.
shop now

Let the mold growth begin! 

1/30/2017

2 Comments

 
Picture
For traditional cloth-bound cheddars lard is applied to
the outside of the cloth. The cloth and lard allow the cheese
to breathe and protect it from damage and excessive
weight loss due to evaporation (drying) during aging,
as a natural rind forms on the cheese under the cloth.
During the course of maturation the lard itself is eaten
away by molds, leaving a dry, canvas-like surface in its wake.


2 Comments
custom writing link
4/10/2017 03:52:38 am

I wasn't aware on the process in developing cheese before. I really find this surprising and amazing. I don't think that I'll ever need this information in the future, but it's good to learn something new every once in a while. I guess that mold is something needed to develop the taste of a cheese. It's always good to gain more knowledge about different things in life.

Reply
FDP Mold Remediation Catonsville link
12/19/2020 06:21:02 am

Hiring professional mold removers is best because they have more knowledge and experience about the mold cleaning and also they are equipped with the advanced tools which can give you better results.

Reply



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    Here, Aubrey Fletcher, writes little cheese tid-bits or pieces about the farm. Enjoy! 

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  • Home
    • Blog
  • About Us
    • Store Hours
    • Cheese & Dairy Facts
    • Edgewood Dairy History
    • ASAP Certified
    • Edgewood Creamery History
    • Meet the Fletcher's
    • In The News
    • Cave-Aged
    • What is cream-line milk?
  • Contact Us
    • Directions
  • Events
    • Farm Tours
  • Cheese Shop
    • WHERE TO BUY
    • Recipes
    • Cheese Care
    • Old-fashioned, Cream-line Milk
    • Chocolate Cream-line Milk
    • Ozark Mountain Blue
    • Edgewood Cheddar
    • Fromage Blanc
    • Cheese Curds
    • Farmhouse Original