Beginners can experiment with shorter and lower cheese forms. If this fails, then they will not be so
disappointed.
Store the cheese in the form of a „sandwich”. In this state, the „live” cheese stays fresh for several days.
The best course would be to finish the maturation by placing the warm ripening cheese into a freezer -
until the temperature drops below +5 °C. This is the only way to stop self-heating. Then you can put it
into arefrigerator with the temperature below +10 °C (it is difficult to cool the ripening cheese without
afreezer). Because the culture is still alive, the cheese matures slowly in the refrigerator.
Another advantage of porous ceramic is the use for storage of the finished cheese. The finished cheese
is simply cut in half and placed between wet ceramic lids.
Good advice: After cutting in half, attach the bottom "sticky" sides to each other and attach the lid to the
surfaces of cheese that were at the top. They are drier and do not clog pores of ceramic lids so much.
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