Knowledge, DRY AGER, Recipes

Cheese from the DRY AGER cabinet


Cheese from the DRY AGER unit

Mature cheese with the DRY AGER fridge

Great cheeses are like rough diamonds: they can only be turned into a real delicacy and a superfood for the palate and mind through skilful and loving processing. The French, with their motherland of great cheeses, have a term for this somewhat time-consuming process: affinage. It means aging and refining. ‘Maître fromager affineur’ is the highest French distinction for a cheesemonger. This status is awarded by the cheesemakers’ guild.

Of course, cheese directly from the factory is usually fine for a quick cheese sandwich or gratin. For a more exquisite taste, however, both high-quality raw cheese and plenty of patience are required along with a suitable climate for maturing the cheese. Previously, such climates were restricted to special cellars and caves or the manufacturer’s elaborate aging rooms.

Aging the perfect cheese yourself?

So-called wet aging using liquids such as wine or Calvados requires lots of experience. However, the easier method of Dry Aging is possible for anyone thanks to SmartAging® technology in the DRY AGER fridge. It turns any cheese enthusiast into a cheesemaker at the push of a button. Useful tips can be found in ‘The Dry Aging Bible’ book. Here you’ll find all you need to know about cheese aging as well as how to dry age meat, fish, sausage, ham and much more.

Cheese from the DRY AGER cabinet

With its new SmartAging® technology, the unit not only simulates the complex climatic conditions for perfect meat aging: at the push of a button, the DRY AGER fridge can also replicate the temperature, humidity and airflow of a typical, professional cheese aging cellar. This helps the cheese to mature perfectly right from the get go. Fridge-based cheese aging is divided into hard cheeses, such as Parmesan, Gouda and Manchego and classic soft cheeses like Camembert and Gorgonzola. In both instances, entire wheels or large slices can be matured in the DRY AGER unit within several weeks to achieve the desired intensity of flavour.

Käse reifen im DRY AGER DX 1000 Premium S

The cheese requires only minimal input during the aging process: the wheel must be turned over every once in a while. And, if a little good-natured mould should form on the rind, it can be removed using a soft textile brush. Hard cheeses such as Gouda and Parmesan can be rubbed with salt water or olive oil now and again for better preservation. In doing so, the cheese will achieve its maximum flavour within a matter of weeks.

And, once the wheel has been perfectly aged, you won’t need a cheese cover to store it: both the DRY AGER DX 1000 Premium S and the DX 500 Premiums S have a special program for housing matured cheese in the perfect conditions along with wooden shelves for optimum storage.

 

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