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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Aging Cheese => Topic started by: Gron on August 19, 2013, 11:15:28 PM

Title: Waxing a 2 lb round of cheese in two pieces
Post by: Gron on August 19, 2013, 11:15:28 PM

I've just made my first hard cheese. It's a 2 lb round. It's a lot of cheese to "open" all at once. It's ready to be waxed, but I'm wondering if it might be ok to cut it in half so that I have two smaller rounds. Or will this allow the cheese to dry out too much?

Title: Re: Waxing a 2 lb round of cheese in two pieces
Post by: Denise on August 19, 2013, 11:26:00 PM

Hi Gron. I'm still a newcomer to this cheesemaking lark too, but the advice I've been given is that it's better to age the cheese whole and then when you do cut it, rewax or vacuum pack the bit you aren't ready to eat yet. Something to do with the way the fats etc., distribute themselves in the cheese (I think).

Title: Re: Waxing a 2 lb round of cheese in two pieces
Post by: Boofer on August 20, 2013, 02:38:57 PM

I agree with Denise. Age it first, then cut it to size, and repackage it as needed.

-Boofer-