Cheese Make Batch Record
Trace any wheel back to the milk and cultures it was made from. When a make comes out differently, the stage that drifted is on the page.
FP-12 1 page
Food production and artisan makers · FP-11
Cheese Ageing and Turning Log
A cheese ageing log — one make or wheel from entering the store to leaving it, with a row per visit for turning, washing, rind condition and store reading.
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One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Keep the affinage of each batch on paper. A wheel that turned out well was handled a particular way, and this is how you repeat it.
Who it is for
Farmhouse and artisan cheesemakers ageing their own cheese, and anyone running a maturing room for someone else's.
How to use it
- Fill in the make, batch number, shelf and the weight going into the store.
- Write your own store target and ageing plan in the blanks at the top.
- Add a row each visit: tick what was done and note what the rind looked like.
- Record the store reading you took, not the one you were aiming for.
- Fill in the weight, grade and destination when the batch leaves.
What is on the sheet
One page, top to bottom:
Printed under the title: One make or wheel from going into the store to leaving it — every turn, brush, wash and check on one page.
Your make, your store, your figures. Turning intervals, washing solutions, humidity and store temperature all come from your own make and your own store. Write your target in the blank at the top and log what you actually found on each visit — the sheet holds no figure of its own.
Write-on lines: Cheese / make · Make date · Batch or wheel no. · Store / shelf · Wheels in this entry · Weight into store · Store target (yours) · Ageing plan (yours)
Store visits — one row per visit — tick what was done, note what was seen
Table, 11 rows: Date · Turned · Brushed · Washed · Rind & surface · Store reading · Initials · Notes
Write-on lines: Out of store on · Wheels out · Weight out · Grade / verdict · Sold or sent to
Questions
Why does the sheet not say how often to turn or wash?
Because that is your make. A washed-rind cheese and a clothbound one are turned and treated on entirely different plans, and the plan belongs to your process. The sheet gives you a blank for it and a row for every visit.
What goes in the store reading column?
Whatever your store's thermometer and hygrometer showed on that visit. It is the record of the actual conditions the cheese sat in, which is what you will want when a batch comes out differently.
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