Author Topic: waxing question  (Read 802 times)

Offline Sedona

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waxing question
« on: June 08, 2009, 06:54:49 PM »
I made on 5/30  the first hard cheese, the wheel is dry to touch on the sides but not on top and bottom (still a little moist).  My question is, do a wheel need to be completely dry to touch to be waxed?  Do i need to wait a little longer?
Thanks, Sedona


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Offline Wayne Harris

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Re: waxing question
« Reply #1 on: June 08, 2009, 08:34:11 PM »
I would wait for it to be completely dry.
Wayne A. Harris - in vino veritas

Offline DeejayDebi

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Re: waxing question
« Reply #2 on: June 08, 2009, 10:05:22 PM »
Excess moisture on the cheese before waxing could result in mold under the wax - I'd wait.

Offline zenith1

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Re: waxing question
« Reply #3 on: June 09, 2009, 01:28:18 PM »
I would also let it completely dry. ~ 5 days should do it. But keep in mind air temps and humidity will greatly affect the drying time. Be patient and go by the feel and your gut feeling if it is really "dry to the touch".
Keith

Offline Wayne Harris

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Re: waxing question
« Reply #4 on: June 09, 2009, 01:56:10 PM »
I would add that I would not be in a big hurry to make it dry.  If dried too fast, the rind will crack.  And that is all bad.
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Offline Sedona

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Re: waxing question
« Reply #5 on: June 09, 2009, 07:01:05 PM »
Thank you all, i guess i wait a few more days. The wheel is now air drying for 9 days. I had to get mould of several times, and more mould appears. I assume that all the mould have to be cleaned before waxing, is that correct? Are you wipe the wheel with salt before waxing?
Thanks again for the help.
Sedona
Oh before i forget. I have 2 monterey cheese recipes both are made with pasteurized cow milk. In one recipe it say: combine milk, calcium chloride and heat to 88 F.  The other recipe: the calcium chloride is added after the milk is ripen & before the rennet is added.   I'm wondering which one is correct?

Offline DeejayDebi

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Re: waxing question
« Reply #6 on: June 09, 2009, 09:22:25 PM »
Try washing your cheeses in 1 cup of salt to 5 cups of pure water or whey if you have it with a few teaspoons a white vinegar.

As for the recipes they are both right. The main point to note is - you have to add the calcium cloride before the rennet. The calcium cloride will not hurt the bacterial cultures but will help the milk coagualte better after the renet is added.