Author Topic: "Finishing" a waxed cheese by unwaxing it?  (Read 571 times)

Offline Zkem

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"Finishing" a waxed cheese by unwaxing it?
« on: December 21, 2012, 12:37:42 PM »
Just out of curiosity, has anyone ever tried aging a cheese in wax, and then at some point, say 12 months, unwaxing it and aging it for another month or two, perhaps with occasional brine washes? Can a waxed cheese develop a natural rind late in the game, or is this just a recipe for disaster?


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Offline Al Lewis

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Re: "Finishing" a waxed cheese by unwaxing it?
« Reply #1 on: December 21, 2012, 01:00:46 PM »
Well it kinda has to have a rind to wax it.  Not as heavy as those washed rinds but certainly a dry surface.  Not sure taking the wax off would make any difference other that drying it out more.  I'm sure others know more about this though.

Offline Tomer1

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Re: "Finishing" a waxed cheese by unwaxing it?
« Reply #2 on: December 21, 2012, 02:28:15 PM »
I assume this is at least semi hard cheese.  the idea behind washing is introducing aroma\flavor and a protective rind.
You will not get much of that delicate aroma or flavor development to get thru the matured flavor\aroma.   I feel like its extra work which will not result in much benifit but if you like to expiriment go ahead :)
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Offline Zkem

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Re: "Finishing" a waxed cheese by unwaxing it?
« Reply #3 on: December 29, 2012, 12:51:39 PM »
thanks guys! I might experiment :)