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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: DeejayDebi on June 08, 2009, 12:24:47 AM
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I cracked open an Edam I made back in January. First cheese I ever waxed too. Not sure I like the extra moistness of the waxed cheese. I like my cheese a bit drier. The cheese tasted real good kind of like a really mild cheddar or Jack albeit moister than I like. I'm going to let the rest age a bit more. Anyway here it is ...
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very nice looking cheese. The texture looks perfect in the photo. I agree with you about the moisture in the waxed cheeses. I have the same issues with mine.
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Yeah it was good but I guess I am used to drier cheeses the moistness and rubbery feel kind of left me wanting a old hunk of provalone.
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Great looking cheese Debi, I'm envious!
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I'm not sure how i managed to miss this thread, but congrats, this is a good looking cheese.
It seems to have a closed curd and the extra moisture?, i wonder if over time that will go away.
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Very nice!
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Thanks all. Wayne I threw it back in the cave without wax. I am thinking the extra moistness was from being waxed? I am a real newbie to wax and I am not liking it so far. Changes everything. ???