Author Topic: Growing Cheese  (Read 582 times)

Offline Zinger

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Growing Cheese
« on: April 05, 2009, 05:33:07 PM »
I have noticed that my Cheddars are slightly busting out of their wax casings. Is this normal? On the edges of the cheese I noticed that the cheese is showing through so I just added a new coating of wax. My Parmesan has this nice "rounding out" as it ages, which seems to this novice as a normal aging of the cheese, but maybe I am mistaken. Again, is this normal, it seems fine to me.


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Offline Wayne Harris

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Re: Growing Cheese
« Reply #1 on: April 05, 2009, 05:45:43 PM »
Hmm, 
Some kind of gas production?  Are these at room temp? or in a cheese cave?

I also have found that sharp edes of my wheels are tough to wax.

I find that i get the best wax seal on wax that is barely melted...
Wayne A. Harris - in vino veritas

Offline Zinger

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Re: Growing Cheese
« Reply #2 on: April 05, 2009, 05:58:46 PM »
They are in my cheese cave, which is a dorm fridge that I have wrangled from my now graduated son. It is in my garage and is currently keeping a temp of 48 - 50 degrees eventhough it is not turned on. I will be getting an external thermostat to over ride the refrigerator's thermostat, but have not gotten one yet.

Is this gas production detrimental to the cheese, and what causes the gas?

Do you also re wax too if the edges start to show through?