Cheese waxing

Recipes and techniques for hard cheese.

Cheese waxing

Postby wallie » Sat Feb 16, 2008 11:50 am

I am just having my first little foray into cheese making and was just thinking of the waxing process after the cheese has dried out.
I believe this is to stop the air getting to the cheese while it matures, so how's about vac packing it instead, surely this does the same thing.
Does anyone have any ideas on this?

Registered Member
Posts: 578
Joined: Wed Nov 29, 2006 3:05 pm
Location: Newcastle Tyne & Wear

Postby BlueCheese » Sun Feb 17, 2008 12:34 am

If the cheese produces any gasses then it will expand and youl have air pockets. It might also depend on what kind of cheese your making.
<a href="">The Cheese Hole</a>
User avatar
Registered Member
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB

Postby aceddu » Sat Jan 31, 2009 12:25 pm

The vac pack keeps the cheese from breathing...the wax allows air in,and out.The wax also allows the cheese to maintain moisture,so wax after you think it has dried enough for your tastes.Remember,cheese is a living organism.Only vac pack to ship somewhere.
Registered Member
Posts: 12
Joined: Wed Dec 17, 2008 12:14 pm
Location: near Philadelphia,Pennsylvania

Return to Hard Cheese Making

Who is online

Users browsing this forum: No registered users and 5 guests