Author Topic: Sampling a bandaged cheese  (Read 249 times)

Offline Kirkbybil

  • Medium Cheese
  • ***
  • Location: Harrogate, England
  • Posts: 74
  • Cheeses: 9
  • Default personal text
Sampling a bandaged cheese
« on: December 20, 2013, 01:24:36 PM »
Hi,

I have a 4lb Cantal ageing in my cave which I bandaged with Ghee - (http://cheeseforum.org/forum/index.php/topic,12071.0.html).

My intention was to age this out to 6 months but I sampled it yesterday with a makeshift tryer and it tasted really good.

I would like to slice a quarter from the top to eat over Xmas and then let the rest carry on ageing.

Anyone have any recommendations as to how I can re-seal it if I take a slice off it?  I don't have any Ghee left - could I just dip the top in wax?







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


Offline High Altitude

  • Mature Cheese
  • ****
  • Location: Colorado
  • Posts: 236
  • Cheeses: 18
  • Cheesemaking & Winemaking
Re: Sampling a bandaged cheese
« Reply #1 on: January 02, 2014, 01:27:25 PM »
Maybe use cream wax, which will breath more like the remaining bandaged parts.
Have some (homemade) wine with that cheese!