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Making cheese is much like curing sausage, that’s where I got the idea. You take the newly made cheese and put it in a form under pressure for a few days or so.
It is then taken out of the mold and put into a curing chamber where it continues to age and dry out. During the curing period a rind forms on the cheese and the flavor develops. Curing can take many months or over a year.
Te problem I’ve had is with the cheese sitting exposed for that long it it susceptible to spoilage and your system seems to be a way to allow curing with less chance of spoilage.
I’d be doing this on long curing cheeses, Asiago, Parmesean, etc.
Thanks for your reply.