Author Topic: Question on bandaging cheeses that aren't cheddars  (Read 702 times)

Offline DrChile

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Question on bandaging cheeses that aren't cheddars
« on: April 04, 2014, 12:51:53 AM »
My n of 1 experience with bandaging cheese is a jack cheese that turned out really well.
I have a Gouda that is brining right now (I will post pictures and a write up later - no curd shatter this time!) and was considering bandaging this Gouda as I want to age this 9+ months.  I have another Gouda (shattered curd style) that is progressing nicely with a natural rind and wanted to see if there would be differences...

Any pointers for bandaging a Gouda? Planning on using coconut oil as my fat.  I assume I wouldn't need to vacuum seal the bandaged Gouda correct?

Thanks - appreciate any suggestions.