Does anyone have an opinion on what is the best fat to use as a sealant when making a bandage wrapped cheese? I've heard that butter goes rancid but then also know there are some really nice BW cheddars out there claiming that's what they use.
Thank you all!
I've never had butter go rancid , in my experiences , it does get a little moldy and eventually tastes kind of like a blue cheese , in a good way.
I think butter would be a good option , and yes , like Linuxboy said , it may be a little expensive.
That said , I have never bandaged a cheese , and probably never will , since I got that brush on coating , I use that , and then wax over it with softened wax , and it works great , never get mold under the wax anymore , and with the coating , the wax doesn't stick to the cheese and peels off easily.
Bandaged cheese looks a little messy to me , I'm not sure what the advantage would be , other than tradition , I'm guessing it was done back in the day when people didn't have access to coatings , and lard was probably cheaper and more abundant than wax.