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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Aging Cheese => Topic started by: mspieg on December 21, 2012, 06:37:42 PM
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Just out of curiosity, has anyone ever tried aging a cheese in wax, and then at some point, say 12 months, unwaxing it and aging it for another month or two, perhaps with occasional brine washes? Can a waxed cheese develop a natural rind late in the game, or is this just a recipe for disaster?
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Well it kinda has to have a rind to wax it. Not as heavy as those washed rinds but certainly a dry surface. Not sure taking the wax off would make any difference other that drying it out more. I'm sure others know more about this though.
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I assume this is at least semi hard cheese. the idea behind washing is introducing aroma\flavor and a protective rind.
You will not get much of that delicate aroma or flavor development to get thru the matured flavor\aroma. I feel like its extra work which will not result in much benifit but if you like to expiriment go ahead :)
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thanks guys! I might experiment :)