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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Aging Cheese => Topic started by: ukdavid on November 14, 2012, 10:05:06 AM

Title: Pressed Cheese, Waxed - Sampling While Aging & Re-Waxing?
Post by: ukdavid on November 14, 2012, 10:05:06 AM
I was wondering if the more knowledgeable of you could tell me, Can I take a thin slice of cheese out of the center of a cheese to taste and put it back together, wax it and return it to the cave for a longer aging time? Hope that makes sense.

Just modified this post to ask another quick question. Using Debra Amrein-Boyes  book 200 easy home made cheese's, can I just half the ingredients to get a 2 pound cheese instead of a 4 pound cheese? I hope it turns out that simple.

Regards

David
Title: Re: Pressed Cheese, Waxed - Sampling While Aging & Re-Waxing?
Post by: Tobiasrer on November 14, 2012, 04:35:11 PM
Dont act on just my say, I am far from an expert.
But I would say yes. Parm for example is historicaly tested that way, as well as probably other cheeses, however depending on the cheese and environment you introducing the ability for bacteria to get INTO the cheese so I would be cautios with that, I know several people here do cut the cheese to smaller portions then vacume seal I dsont see that being much different.
Title: Re: Pressed Cheese, Waxed - Sampling While Aging & Re-Waxing?
Post by: Sailor Con Queso on November 14, 2012, 09:08:29 PM
Use a "trier" for sampling.
Title: Re: Pressed Cheese, Waxed - Sampling While Aging & Re-Waxing?
Post by: ukdavid on November 15, 2012, 10:28:04 AM
Thanks for that Tobiasrer and sailor

I did think of a trier but wanted a bigger sample to taste  before deciding whether to continue the aging process. I like the idea of vacuum sealing, perhaps anybody reading this, and uses this method, could enlighten me.

Thanks again

David