Hi everyone!
I am new at cheese making, only recently started. It feels like I more success with my first few attempts of making cheese, when I didn't know what I was doing.
The more I am reading up and experimenting with new things, the more mistakes and bad cheeses I am ending up with. I know its still early days, just feeling
a little frustrated so early on in my new journey and just need some pointers.
I moved in my boyfriends who owns a Jersey dairy. I had to take advantage of using this creamy rich raw milks. I am only using small batches at a time, 5 - 10lt, as that
is the largest amount I can heat up at a time. I have made amazing creamy Blue cheese, Camembert etc, but when it comes to the harder pressed cheeses, things fall apart.
The entire process works amazing up until I take them out the press. They keep their shape, do well soaking in brine, drying etc, but then I get stuck.
Initially, I wanted to vacuum seal my cheese after drying. I don't want to make really old cheese just yet, only aging them for 1-2 months. I thought it would be a waste waxing them as the wax is very pricey in South Africa. I tried a few, they seemed fine at first, but then I had lots of moisture in the bag and gas. It made the rind's slimy and it smelt bad. I then opened up all the cheeses, tried to dry them again, seal them, and the same happened. I am assuming the cheese can not breath. Can anyone give me pointers on using a vacuum sealer successfully?
I then attempted to try a natural ride. I put nothing on, just kept cleaning the rind with salt and vinegar water. Those cheeses are tasting extremely dry
.
Last night I tried to oil a natural rind with olive oil and then bandage it with cheese cloth. I will have to wait and see what those come out like.
I managed to purchase a PVA cheese paint. I read good things on the paint. The cheese can breath, no mould will grow, helps reduce moisture loss etc. I read up that you can use this cheese paint by itself, for aging cheese for short periods. If you are going to age cheese for many months, I would imagine waxing it over the paint is best, but mine only need aging for 6-8 weeks. Would using this paint alone, 2-3 layers, be sufficient and not let the cheese dry out? My cheeses are max 1kg as this is the biggest mold I have.
I am just concerned about taking this paint coating off when the cheese is ready to eat. Does it peel of very easily or does it stick to the cheese as I really do not want
another cheese to go to waste if this does not work. How often to I paint it? When do I put the first coating? Any help would be appreciated.
Below is my Farmhouse Chive Cheddar I made yesterday. It is in brine at the moment. I have no idea what to do with it next. Vacuum seal? Paint? Natural rind? Bandage? HELP??