Labelling - Aging Cheeses

[zenith1]

I was curious as to how everyone labels the cheese in their caves. Now that I have a number in my cave it occured to me that I had better find a solution to labeling. The ones that I have waxed are not a problem, but what about the natural rind varieties? What solutions have been tried?

[Zinger]

Yes, I am wondering the same thing. I currently have seven in my cave with two drying and waiting to be entered.

[chilipepper]

Hi all!  I made up a little label/sticker that I can use.  It just has 3 blanks to write in on the bottom. Cheese name, Date produced and batch number that correspond to my cheesemaking notes.  This is a far off view but you get the gist.  I have some on regular paper that I press into the warm wax and then dip again over it to seal it onto the cheeses I wax.  It works really good and makes them look purdy!


Here is is on a Camembert.

Ryan

[Zinger]

That's what I do too Chili. It's fun and impresses the friends, but it doesn't address the issue with unwaxed cheeses.

[chilipepper]

Oh... missed that!  Could use a stick pin!

There was some discussion previously.... HERE... talked about using edible ink pens.

Maybe something like those printable food grade paper supplies that they use on cake decorating.

Ryan

[chilipepper]

You know... how about something like these from Rockler, customized branding irons!!  It would certainly give it a cool look.  Many of the Parmesans are branded.

[zenith1]

At my wifes suggestion I have tried using a craft type paint brush(very small) dipped in food coloring to write identification on the edge of the wheels. I have oiled over this with no problems. I am only using an identification number at this time but one could easily put any information on the wheel including using custom stencils. For me the problem is solved.