Author Topic: Cheese n00b from Vancouver, Canada  (Read 674 times)

Offline artemis

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Cheese n00b from Vancouver, Canada
« on: February 18, 2013, 12:28:23 PM »
Hi everyone,
So glad to have found this forum.

I have just ventured into cheese making and currently have my third one in progress.  I am an avid soap maker, and for some reason I was just drawn to trying out cheese.  Not related, BUT both can be tedious :)

I am still amazed everytime it 'works!' and looking forward to trying out many more types.

So far:
30  minute mozzarella (added what I thought was too much salt but it ended up delish!)
Monterey Jack (ripened 1 week in veggie drawer, and waxed last night)
Irish Cheddar from Artisan Cheeses- currently soaking in whiskey, getting rather drunk.  When I get home from work I'll be taking it out to air dry and then wax as well.

I'm waxing with beeswax because I have 10KG of it, melting it down with coconut oil (17oz wax, 5 oz oil) and it seems pliable but firm enough to protect the cheese.  I hope it doesn't get too crumbly as I have read that other ppl have had issues...

Anyway, nice to meet you all!