Author Topic: Caramel Rind in semi hard cheeses  (Read 209 times)

Offline Tomer1

  • Old Cheese
  • *****
  • Location: Israel
  • Posts: 1,669
  • Cheeses: 33
  • Default personal text
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. 
 
Amatuar winemaker,baker, cook and musician
not in any particular order.


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


Offline High Altitude

  • Mature Cheese
  • ****
  • Location: Colorado
  • Posts: 234
  • Cheeses: 18
  • Cheesemaking & Winemaking
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!