Author Topic: Cut Cheese Before Waxing?  (Read 2172 times)

Offline randyrob

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Cut Cheese Before Waxing?
« on: September 15, 2010, 03:48:56 AM »
Hey Guys,

Made a Farmhouse Cheddar as per RC's Book, it's been air drying for 4 days:



i'm about ready to wax it, but was thinking about cutting it into 4 squares before waxing

would this be an ok thing to do??

Cheers Rob.


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Offline DeejayDebi

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Re: Cut Cheese Before Waxing?
« Reply #1 on: September 15, 2010, 08:09:00 PM »
Sure! Lots of people here do that and test each piece at later peiods of the aging process. Good way to get an appreciation of what aging (ripening) really means.

Offline randyrob

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Re: Cut Cheese Before Waxing?
« Reply #2 on: September 15, 2010, 08:28:19 PM »
Thanks Mate, Good to know i'm on the right track

Rob.

Offline DeejayDebi

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Re: Cut Cheese Before Waxing?
« Reply #3 on: September 15, 2010, 08:32:31 PM »
Anytime!

Offline MrsKK

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Re: Cut Cheese Before Waxing?
« Reply #4 on: September 16, 2010, 09:09:41 AM »
When I was new to cheesemaking, I did just that.  It was a good way to learn how cheese flavor develops over time.

Welcome to the world of cheesemaking!


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Offline randyrob

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Re: Cut Cheese Before Waxing?
« Reply #5 on: September 16, 2010, 06:05:57 PM »


that was good fun!

now into to cheese cave for 3 months before the first sample.

Will this style of cheese age for12 Months?

Was thinking of sampling one at 3 months, one at 6, one at 9 and one at 12.

Or is it better making a traditional style cheddar if you plan ageing?

Cheers cheese lovers

Rob.

Offline DeejayDebi

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Re: Cut Cheese Before Waxing?
« Reply #6 on: September 18, 2010, 12:32:20 AM »
Almost any cheese can benefit from additional ripening time. Some will be better with shorter times as well. Try it and see. SOme people don't like sharp cheddars aged for many years. To each his own.

Offline Melle12

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Re: Cut Cheese Before Waxing?
« Reply #7 on: September 19, 2010, 09:28:13 AM »
Hi All!

I have been quartering or halving all my cheese wheels, so I can sample as I go.  I have 6 wheels of cheddars and montereys aging now, and I just sampled my first farmhouse cheddar quarter.  It was only 6 weeks old, and while the consistency was pretty good, the taste was off.  I am optimistic that this will be a good cheese with proper aging...hopefully, I'm not being terribly naive.  I have a traditional cheddar pressing since yesterday, and I plan on quartering that one as well.  I have experimented with quartering just as I am starting the drying process and waiting until the day the cheese is being waxed- not sure which is better.

:-)

Offline ConnieG

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Re: Cut Cheese Before Waxing?
« Reply #8 on: September 19, 2010, 03:02:20 PM »
Ha!  I just made this same cheese and quartered it and dipped it into red wax!  I sampled it before waxing and blech!  :P Hopefully it will turn into something edible  with time.

Offline Sue1

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Re: Cut Cheese Before Waxing?
« Reply #9 on: February 04, 2013, 02:57:32 PM »
What I'm confused about is, if you are supposed to let it "dry" for a few days before waxing, if I wait to cut it when I wax it, it will be soft on the inside part where it was just cut so I thought it best to cut it right away and then let it sit.  Now that I look at it though, the inside is rougher and a litle more porous than the outside (naturally) so not sure that was a good idea.  :-\


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Offline Al Lewis

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Re: Cut Cheese Before Waxing?
« Reply #10 on: February 04, 2013, 03:50:42 PM »
Congrats Sue1!!!  You nailed it.  ::)

Offline Sue1

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Re: Cut Cheese Before Waxing?
« Reply #11 on: February 06, 2013, 02:09:08 PM »
What did I nail? I'm still confused.  lol  Is it ok to cut it in quarters and then let it dry or is that bad since the inside isn't smooth and takes longer to dry or maybe lets bacteria and such in more easily?

Offline Boofer

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Re: Cut Cheese Before Waxing?
« Reply #12 on: February 07, 2013, 08:22:43 AM »
What did I nail? I'm still confused.  lol  Is it ok to cut it in quarters and then let it dry or is that bad since the inside isn't smooth and takes longer to dry or maybe lets bacteria and such in more easily?
When I cut a cheese, it has already matured to the point that I would want to eat it. Sectioning the cheese into four or six wedges and then vacuum-sealing or waxing preserves the cheese remarkably well. I don't understand why you would want to dry it out ??? just after you've sectioned it. Maintain the sanitary condition of the cheese by sealing it with whatever method you prefer. If it sits out and dries out, you are degrading the cheese quality.

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Offline Sue1

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Re: Cut Cheese Before Waxing?
« Reply #13 on: February 07, 2013, 01:16:25 PM »
From what I've read, and the recipe I used, it says to let it dry for a few days to form a "rind" and then wax it.

Offline Boofer

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Re: Cut Cheese Before Waxing?
« Reply #14 on: February 09, 2013, 03:50:20 PM »
From what I've read, and the recipe I used, it says to let it dry for a few days to form a "rind" and then wax it.
Sue, that would be whether you want to section it or leave it whole. In most cases the cheese will not age properly if cut prematurely.

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