Author Topic: Waxing a 2 lb round of cheese in two pieces  (Read 192 times)

Offline Gron

  • New Cheese
  • *
  • Posts: 1
  • Cheeses: 0
  • Default personal text
Waxing a 2 lb round of cheese in two pieces
« on: August 19, 2013, 06:15:28 PM »
I've just made my first hard cheese. It's a 2 lb round. It's a lot of cheese to "open" all at once. It's ready to be waxed, but I'm wondering if it might be ok to cut it in half so that I have two smaller rounds. Or will this allow the cheese to dry out too much?


Guests, join the CheeseForum.org community to remove this ad.


Offline Denise

  • Medium Cheese
  • ***
  • Location: Tochigi, Japan
  • Posts: 58
  • Cheeses: 7
  • Default personal text
Re: Waxing a 2 lb round of cheese in two pieces
« Reply #1 on: August 19, 2013, 06:26:00 PM »
Hi Gron. I'm still a newcomer to this cheesemaking lark too, but the advice I've been given is that it's better to age the cheese whole and then when you do cut it, rewax or vacuum pack the bit you aren't ready to eat yet. Something to do with the way the fats etc., distribute themselves in the cheese (I think).

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,030
  • Cheeses: 177
  • Contemplating cheese
Re: Waxing a 2 lb round of cheese in two pieces
« Reply #2 on: August 20, 2013, 09:38:57 AM »
I agree with Denise. Age it first, then cut it to size, and repackage it as needed.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.