Cabre al Vino Chese Making - Advice?

[Mondequay]

My son gave me a bottle of red wine he didn''t want and since I don't drink red I thought I'd make cheese! The recipe here (http://cheeseforum.org/Recipes/Recipe_Cabre_al_Vino.htm) does not indicate wrapping or waxing. Since I cannot get the humidity up I've been waxing all my cheeses. (And the look amazing!) Can I wax this one? Can I use paraffin so we can see the red color of the rind? Or does this cheese need to be left naked?
Christine

P.S. I LOVE this forum. It is such a nice break from the tech heads I usually talk to! Of course, I understand a little less here...

[9mmruger]

Did you add the salt in the recipe?  It needs the salt.  If you did, waxing should be fine.  I don't think you should use paraffin as it will crack.  You could use some of the clear cream wax that you apply by hand.  Margaret Morris speaks very highly of it.

[Mondequay]

Thanks for the reply, Mr. Kim. I haven't made the cheese yet but will absolutely use the salt. I couldn't find an ingredient list for the cream wax. Is there any possibility of finding clear cheese wax?

[Brie]

I have made this cheese several times and find that goat cheeses age much sooner that cow's milk cheese. I have aged this cheese for minimum of 5 weeks and maximum 3 months and have found (without waxing), it is wonderful at 2 months, with aging at 53 degrees and 80% humidity. If you do wax, make certain that the cheese is quite dry.

[9mmruger]

I just received my clear cream wax from The CheeseMaker.com yesterday.  I tried it out on my cheddar last night and seemed to work great.  Some say to use a brush to put it on, but I used my fingers, (followed the example from Margaret Morris's video).  That will keep it sealed until I dip wax it in the future.

[Mondequay]

Brie, I have to admit that natural rinds make me nervous but I think this one might help me over the hump. I am ready to make this cheese! I don't think I want to wax this one unless I find clear wax.

Mr. Kim -  any chance there is an ingredient list on the cream package? Is Margaret Morris' video available online or is it a dvd?

[9mmruger]

Mondequay, regretfully there is no ingredient list.  You can Google it though and find out what you need to know.  The video is a DVD and runs about $25.00 USD.

[Mondequay]

Her book on Amazon is $85!

[9mmruger]

That's too expensive for me.  I'd rather buy a Kadova mold for that much money.  The video is good though.  She makes 4 different cheeses on it.

[Brie]

cheesemaking.com sells clear cheese wax. Many members here are vac-packing cheese with Foodsavers or similar equipment. I would recommend this as opposed to waxing the Cabre--it is really good to go at about 5 weeks, so if you want to age it further, wax or vac-pak then.

[Mondequay]

Thanks Brie, I think I will get a vacuum sealer.

[cdonaghe]

Her book on Amazon is $85!

here is a link showing her book at $49.95 Canadian. Also her DVD for @39.95 Canadian. They are towards the bottom of the page...

Charles

[cdonaghe]

Forgot the link.
Here it is:    http://glengarrycheesemaking.on.ca/kitvideo.htm

Charles

[Mondequay]

Thanks for the link, Charles.

I looked at Foodsavers on Amazon and the reviews were pretty bad. Any suggestions of one with which people are having good luck?

[cdonaghe]

No idea, but you might check the library section on the forum under books. There are some good reviews and discussions about different books......

Charles