Author Topic: What is considered normal?  (Read 76 times)

Offline heidiwolk

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What is considered normal?
« on: March 25, 2015, 07:25:00 PM »
Hello,
I am new to this cheese making thing.  However, I have made 4 stirred cured cheddars.  After pressing and when air drying, the outer corners ( or edges around the perimeter of my round cheese) seems to get harder than the top or bottom.  I am unsure what is considered normal.  I've already dipped them in wax...... but I'm curious if there is something I am doing wrong or is this normal?  Will this extra hardening around the perimeters effect the texture or result of the cheese after the cheese ages? 

Online Stinky

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Re: What is considered normal?
« Reply #1 on: March 25, 2015, 07:40:46 PM »
It's normal. Because there's more surface area on those edges, they dry out faster.
It's probably a pathogen.

Offline WovenMeadows

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Re: What is considered normal?
« Reply #2 on: March 25, 2015, 08:59:25 PM »
When waxing or bagging (vs some natural rinds), the moisture tends to equalize over time, so those hard, dry edges will probably soften up by the time you cut the wheel later on.

Offline Danbo

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Re: What is considered normal?
« Reply #3 on: Yesterday at 02:12:38 AM »
Heidiwolk: Welcome to the forum! :-)