You should store it in a cave - or a mine.
If I started a driveage from the inspection pit in my garage heading northwards, I'd hit the Hubberdale Pipe after half a mile or so. However, given Whale Sough is blocked that would probably mean Taddington Moor would start discharging its water into my garage
They (& holes dug in the ground) were (& still are) used for storing anything that needs keeping cool, before refrigeration was invented (or it's inconvenient); they are / were also lived in where it's too hot or too cold outside. Having said that, we once camped in a cave in South Africa with a fridge!
I've got some of the Wookey Hole cheddar in the fridge right now, and very tasty it is too!
Quote from: AR on September 13, 2021, 11:28:26 amI've got some of the Wookey Hole cheddar in the fridge right now, and very tasty it is too!Cheese in a fridge! Sounds dreadful.
I keep it in the cupboard at room temperature. That way it ripens and has a proper flavour.
Quote from: Fishes on September 14, 2021, 08:16:49 pmI keep it in the cupboard at room temperature. That way it ripens and has a proper flavour.Room temperature being? Here; southern France: it has been hovering just short of 25 degrees indoors for the last few months (no air-conditioning). Without exception amongst the folk I know they all store cheese in the refrigerator. My partner is a real cheese snob as is the cat! Certainly most cheeses benefit from being removed from a sub 5-8 degree environment for an hour or so before being served however the ripening of small quantities in a short time-span (unless you are purchasing whole cheeses in early development and are very patient) is as close to the myth as you can get similar to that of pulling of a cork to let the wine breathe a few hours before imbibing. Just let them warm up a bit before enjoying. Depending upon the type of cheese 4-8 hours is probably the maximum that you would want to leave it out in perceived room temperature (~18 degrees) before it either starts to deteriorate i.e. drying out, or in the case of some of the softer cheeses becoming unsafe to eat. Fortunately Cheddar is one of the cheeses most resilient to abuse. All that said I do miss abusing Red Leicester and grilling it on toast (straight from the fridge). I still haven't discovered a French cheese that fulfills this extremely important post pub purpose. But then we can't get the right bread here either. Cheese is certainly one of the great delights in life even challenging a good wine or cognac for pleasure. Fortunately we can still get both.
Should Cave really be spelt 'Cave' as in the French spelling as in where all the wine lives?
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