Author Topic: Caramel Rind in semi hard cheeses  (Read 878 times)

Offline Tomer1

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Caramel Rind in semi hard cheeses
« on: October 02, 2013, 08:54:30 AM »
I came across a cheese named "caramel gouda".
I was wondering if its possible to use liquid caramel (with very cold cheese) as you would dip in cheese wax to seal the rind as a mean to protect against molds during aging.   Perhaps dipping several times to build a thick layer which will be more robust\resistant to shattering. 
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Offline High Altitude

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Re: Caramel Rind in semi hard cheeses
« Reply #1 on: October 02, 2013, 10:02:52 AM »
Sounds VERY messy to me Tomer!  But hey, if you try it, DO post pics please  :o!
Have some (homemade) wine with that cheese!