Hello dear visitors, made this cheese with 7 liters of raw milk, pasteurized 15 seconds 70℃, 200 ml Meso, 1.2 ml Calcium, 2.9 ml rennet strength 1/10000, aged over 4 months (Made on February 19), the taste the texture was so good that I Gives him 7/10. I found no cheese wax at home, so I decided to use cheap wax for jars of jam, white food wax and fairly hard. I tried on the internet so useful for cheese, and yes in Holland Gouda village, they use this parrafine for waxed gouda, the producer says that his breath, so I tried, may be badly waxed for the First time, but so well done, no cracking problem, or no break, wanted to share my experience with this parrafine wax for jars cheap jars. Thank you for your visit, sorry for the translator errors, I hope that the best cheese is yours, for you, thank you.
