Author Topic: Bandaging cheddar  (Read 266 times)

Offline Matthewcraig

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Bandaging cheddar
« on: April 11, 2014, 12:09:33 PM »
this might be a bit of a simple question, but when do i bandage my cheddar do i leave it to air dry for a couple of days or bandage once it is out of the press?
If cheese was as easy as boiling an egg 8)


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Offline Geo

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Re: Bandaging cheddar
« Reply #1 on: April 11, 2014, 03:46:15 PM »
There are a couple of approaches you can use.

The traditional way, and the only way I've used so far, is to bandage it out of the press. I use a technique I got from a older British dairy book, which prescribes:

Day 1: Press in cloth, increasing pressure gradually
Day 2: Remove from press, dip briefly in 60C water, return to press in clean, dry cloth, press at same weight as previous day.
Day 3: Remove from press, lard and bandage cheese, repress
Day 4: Remove from press, do second layer of larding and bandaging, remove to cave.

The reason for using this method is that the day 3 press seals the bandage to the rind of the cheese while it's still impressionable. The only caveat I'll give however is that the one bandaged cheese I have at the moment has lost some moisture since I bandaged it so the bandage is slightly loose in one spot. I don't yet know what end result that will have.

You can bandage the cheese after it's dried, but by that time the rind will have formed more completely and you won't have pressed the cloth to the rind. Although I've not tried it, I presume that would result in a thicker rind.

Offline Matthewcraig

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Re: Bandaging cheddar
« Reply #2 on: April 12, 2014, 03:11:59 AM »
ok thank you, i will be trying that this afternoon
If cheese was as easy as boiling an egg 8)

Offline MrsKK

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Re: Bandaging cheddar
« Reply #3 on: April 12, 2014, 02:39:07 PM »
When I have bandaged cheeses, it has been after they are completely dry.  At about the time that I would have waxed them, if I did that.  I used lard as my "putty" and muslin or old sheeting for the bandage.  A thick layer of lard all over the cheese to start with, then wrapped with the fabric and more lard in between the layers and over all.

Kind of messy for turning, but the rind on those cheeses was quite thin and it solved the issues I had with the cheese drying out.

Offline Geo

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Re: Bandaging cheddar
« Reply #4 on: April 12, 2014, 03:18:45 PM »
Mrs KK, did you do two cloth layers? And did you find any issues with the cheese shrinking from the bandage?


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Offline MrsKK

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Re: Bandaging cheddar
« Reply #5 on: April 12, 2014, 10:47:56 PM »
Yes, two layers.  The cheese did not shrink from the bandage, but maybe because I put on such a heavy coat of lard that it kept it all from drying out?

It has been a couple of years since I have done any bandaging.  Ever since I discovered what nice natural rinds I can get by starting cheese out in a ripening box - the rind is almost suede-like and as long as humidity stays up in the cave the cheese doesn't dry out.  If I notice drying in spite of all my efforts, I just slather the whole cheese with lard.

I guess lard is my magical go to!

Offline Geo

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Re: Bandaging cheddar
« Reply #6 on: April 12, 2014, 11:30:51 PM »
Suddenly I have a picture of you with an emergency stash of lard.  ;)

I must try lard one day. I've only tried to bandage with coconut oil so far.

So, to bring this post back to the original question - either way will do, depending on what you're after!