Author Topic: Ageing cheddar cheese  (Read 79 times)

Offline Shepherd

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Ageing cheddar cheese
« on: November 09, 2017, 01:53:40 AM »
I have made rennet coagulated cheddar cheese. It has been vac packed and kept in my fridge for 5 months. I want to cover it in wax from our bee hives for the next month to be eaten on Christmas Day. Anyone got any tips on how to do this? Temperature  needed etc.. and once waxed, how should I continue the ageing process? Back in the fridge? In a cool area? Sealed box with no air? Open box?  Any tips would be greatly appreciated.

Offline Al Lewis

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Re: Ageing cheddar cheese
« Reply #1 on: November 09, 2017, 09:06:23 AM »
It should have been aged at 54°F.  The fridge is generally too cold for aging cheese and slows the process.  As for waxing, I use cheese wax and keep it in an old crock pot which I have set on 200°F.  I simply hold the wheel vertical and place half of it into the melted wax.  As soon as that cools I rotate the wheel and repeat the process, rotating the wheel 90° each time, until the entire wheel is covered.  You can then place the cheese in a 54°F area for aging.  Because it is sealed the humidity won't affect it.
« Last Edit: November 09, 2017, 09:12:54 AM by Al Lewis »
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