Quick Answer
Yes, you can use herbs to flavor cheese during aging, as long as they are properly incorporated into the cheese to prevent contamination and spoilage.
Choosing the Right Herbs
When selecting herbs to flavor cheese, choose ones that complement the type of cheese you are making and its aging process. For example, fresh herbs like parsley, dill, or chives work well for soft cheeses like feta or ricotta, while dried herbs like thyme or rosemary suit hard, aged cheeses like parmesan or cheddar. A general rule of thumb is to use 1-2% of the total cheese weight in herbs, so for a 5-pound wheel of cheese, use 1-2 ounces of fresh or 0.1-0.2 ounces of dried herbs.
Incorporating Herbs into the Cheese
To incorporate herbs into your cheese, you can add them during one of three stages: curdling, pressing, or aging. Adding herbs during curdling allows them to infuse into the cheese matrix, while pressing allows them to become evenly distributed throughout the cheese. Adding herbs during aging can result in inconsistent distribution and may lead to contamination if not done properly. When adding herbs during curdling or pressing, make sure to distribute them evenly and prevent them from clumping together. For aging, wrap the cheese in cheesecloth or a breathable membrane to allow for airflow and prevent contamination.
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