Author Topic: cream waxing then vac sealing  (Read 112 times)

Offline andreark

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cream waxing then vac sealing
« on: January 20, 2015, 05:51:47 PM »
I have looked at many posts, but I can't find exactly what I wish to know. 

I work a very full week and have many obligations, so I don't have the time to do a natural rind.

I have just cream waxed a 3# Parmesan....(yes, I let it dry thoroughly first.)  But now, how long should I let it age in my 'cave' before vacuum sealing it?

Andreark

Offline Stinky

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Re: cream waxing then vac sealing
« Reply #1 on: January 20, 2015, 09:30:31 PM »
I shouldn't think you'd need to cream wax it before vacuum sealing.
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Offline andreark

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Re: cream waxing then vac sealing
« Reply #2 on: January 20, 2015, 11:03:42 PM »
I have been making cheeses for 8 years.  I have had success with many cheddars.  I generally age them
over a year. (I always used Margaret Morris's recipe)   Her video suggests using a cream wax for the
first several weeks  to keep them 'clean'.  Then waxing.  I have never had one spot of mold.

But, I HATE CHEESE WAX !!!!

Sooo, after Cream waxing and several weeks or months in the 'cave', I wanted to vac seal them.

Has anyone tried this method?

Offline qdog1955

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Re: cream waxing then vac sealing
« Reply #3 on: January 21, 2015, 10:07:52 AM »
Try this link  http://cheeseforum.org/forum/index.php/topic,12309.msg94951.html#msg94951   ---they are discussing cream waxing and the vac sealing.
Qdog

Offline LoftyNotions

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Re: cream waxing then vac sealing
« Reply #4 on: January 21, 2015, 12:07:23 PM »
I've got a 3 pound (8 inch diameter) hockey puck Parm I made a week ago. I plan on going straight to a vac. bag with maybe 1 coat of oil first within the next week. It's just too thin to allow much rind development. 5 gallons of milk just doesn't go as far as it used to. :) On to an 8 gallon make next week.

Larry