Try aging your supermarket-bought cheese (the non-AOP parmesan and gruyere).
You can do so in your kitchen fridge, but stick the cheeses in a small plastic container with a tight-fitting lid because they need high moisture (at least 70% - and that's relative moisture).
Open the box when you see condensation forming on its walls and wipe it down with a paper towel. Then close it again. That's about all the work you need to do.
Parmesan should improve markedly in about a year. Gruyere in three to six months.
Oh- unwrap them first from any vacuum bags they happen to be in. Cheese doesn't age in a vacuum.
It's fine if they're already sliced. Would be hard to fit in the fridge otherwise anyway. Depending on your fridge.
That is the fast way. Normally it should be aged when it's still a head of cheese and not a slice in someone's fridge. Far as I can tell that takes more than a year, just because it's such a big head of cheese. The advantage of aging a mere slice is that it ages many times faster.
You can do so in your kitchen fridge, but stick the cheeses in a small plastic container with a tight-fitting lid because they need high moisture (at least 70% - and that's relative moisture).
Open the box when you see condensation forming on its walls and wipe it down with a paper towel. Then close it again. That's about all the work you need to do.
Parmesan should improve markedly in about a year. Gruyere in three to six months.
Oh- unwrap them first from any vacuum bags they happen to be in. Cheese doesn't age in a vacuum.
It's fine if they're already sliced. Would be hard to fit in the fridge otherwise anyway. Depending on your fridge.