Hey everyone, I was wondering if anyone could help me out here. I have been making cheese for about a year now. We have made some excellent fetas, mozzas and bries, but when it comes to hard cheeses or rind cheeses, we are still having difficulty. Everything tastes good, but it is just so dry it is inedible. We made Edam, and Montasio that were ridiculously dry. We made a Cabra al Vino (Drunken Goat) and I waxed it early and I think that saved it. So what I am wondering is what are signs that I should be waxing? Should I be waxing earlier than recipes say (200 Cheeses Recipe Book)? I am really wanting to make some cheeses for Christmas, but don't want them all ruined and not be able to give them to people.
Thanks
rev.cheesy