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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: randyrob on September 15, 2010, 08:48:56 AM

Title: Cut Cheese Before Waxing?
Post by: randyrob on September 15, 2010, 08:48:56 AM
Hey Guys,

Made a Farmhouse Cheddar as per RC's Book, it's been air drying for 4 days:

(http://www.halfluck.com/cheese/farmhouse_cheddar.jpg)

i'm about ready to wax it, but was thinking about cutting it into 4 squares before waxing

would this be an ok thing to do??

Cheers Rob.
Title: Re: Cut Cheese Before Waxing?
Post by: DeejayDebi on September 16, 2010, 01:09:00 AM
Sure! Lots of people here do that and test each piece at later peiods of the aging process. Good way to get an appreciation of what aging (ripening) really means.
Title: Re: Cut Cheese Before Waxing?
Post by: randyrob on September 16, 2010, 01:28:19 AM
Thanks Mate, Good to know i'm on the right track

Rob.
Title: Re: Cut Cheese Before Waxing?
Post by: DeejayDebi on September 16, 2010, 01:32:31 AM
Anytime!
Title: Re: Cut Cheese Before Waxing?
Post by: MrsKK on September 16, 2010, 02:09:41 PM
When I was new to cheesemaking, I did just that.  It was a good way to learn how cheese flavor develops over time.

Welcome to the world of cheesemaking!
Title: Re: Cut Cheese Before Waxing?
Post by: randyrob on September 16, 2010, 11:05:57 PM
(http://www.halfluck.com/cheese/waxingthecheese.jpg)

that was good fun!

now into to cheese cave for 3 months before the first sample.

Will this style of cheese age for12 Months?

Was thinking of sampling one at 3 months, one at 6, one at 9 and one at 12.

Or is it better making a traditional style cheddar if you plan ageing?

Cheers cheese lovers

Rob.
Title: Re: Cut Cheese Before Waxing?
Post by: DeejayDebi on September 18, 2010, 05:32:20 AM
Almost any cheese can benefit from additional ripening time. Some will be better with shorter times as well. Try it and see. SOme people don't like sharp cheddars aged for many years. To each his own.
Title: Re: Cut Cheese Before Waxing?
Post by: Melle12 on September 19, 2010, 02:28:13 PM
Hi All!

I have been quartering or halving all my cheese wheels, so I can sample as I go.  I have 6 wheels of cheddars and montereys aging now, and I just sampled my first farmhouse cheddar quarter.  It was only 6 weeks old, and while the consistency was pretty good, the taste was off.  I am optimistic that this will be a good cheese with proper aging...hopefully, I'm not being terribly naive.  I have a traditional cheddar pressing since yesterday, and I plan on quartering that one as well.  I have experimented with quartering just as I am starting the drying process and waiting until the day the cheese is being waxed- not sure which is better.

:-)
Title: Re: Cut Cheese Before Waxing?
Post by: ConnieG on September 19, 2010, 08:02:20 PM
Ha!  I just made this same cheese and quartered it and dipped it into red wax!  I sampled it before waxing and blech!  :P Hopefully it will turn into something edible  with time.
Title: Re: Cut Cheese Before Waxing?
Post by: Sue1 on February 04, 2013, 08:57:32 PM
What I'm confused about is, if you are supposed to let it "dry" for a few days before waxing, if I wait to cut it when I wax it, it will be soft on the inside part where it was just cut so I thought it best to cut it right away and then let it sit.  Now that I look at it though, the inside is rougher and a litle more porous than the outside (naturally) so not sure that was a good idea.  :-\
Title: Re: Cut Cheese Before Waxing?
Post by: Al Lewis on February 04, 2013, 09:50:42 PM
Congrats Sue1!!!  You nailed it.  ::)
Title: Re: Cut Cheese Before Waxing?
Post by: Sue1 on February 06, 2013, 08:09:08 PM
What did I nail? I'm still confused.  lol  Is it ok to cut it in quarters and then let it dry or is that bad since the inside isn't smooth and takes longer to dry or maybe lets bacteria and such in more easily?
Title: Re: Cut Cheese Before Waxing?
Post by: Boofer on February 07, 2013, 02:22:43 PM
What did I nail? I'm still confused.  lol  Is it ok to cut it in quarters and then let it dry or is that bad since the inside isn't smooth and takes longer to dry or maybe lets bacteria and such in more easily?
When I cut a cheese, it has already matured to the point that I would want to eat it. Sectioning the cheese into four or six wedges and then vacuum-sealing or waxing preserves the cheese remarkably well. I don't understand why you would want to dry it out ??? just after you've sectioned it. Maintain the sanitary condition of the cheese by sealing it with whatever method you prefer. If it sits out and dries out, you are degrading the cheese quality.

-Boofer-
Title: Re: Cut Cheese Before Waxing?
Post by: Sue1 on February 07, 2013, 07:16:25 PM
From what I've read, and the recipe I used, it says to let it dry for a few days to form a "rind" and then wax it.
Title: Re: Cut Cheese Before Waxing?
Post by: Boofer on February 09, 2013, 09:50:20 PM
From what I've read, and the recipe I used, it says to let it dry for a few days to form a "rind" and then wax it.
Sue, that would be whether you want to section it or leave it whole. In most cases the cheese will not age properly if cut prematurely.

-Boofer-
Title: Re: Cut Cheese Before Waxing?
Post by: JeffHamm on February 10, 2013, 05:57:28 AM
From my experience, it seems better to hold off waxing for a month or two.  Get the cheese good and stable, then wax.  Otherwise there's a good chance that it will end up producing a layer of whey between the wax and the surface of the cheese.  This degrades the rind, and produces an odd, undesirable texture.  But, that could be due to my not stirring the curds enough and I'm retaining too much whey in my makes.  So, get a few opinions, and see what works for you. 

- Jeff
Title: Re: Cut Cheese Before Waxing?
Post by: Tiarella on February 10, 2013, 01:14:16 PM
I think that no one has outright answered a part of the question because it wasn't the initial question, but perhaps should have been.

I don't know the answer to this, although I have my guesses, but I think perhaps the question should have been, "Does it effect the aging of the cheese if it is cut into wedges and waxed as soon as it is dry?"   Boofer's answer got close to answering this but I think the original poster could use some solid guidance about the impact on aging success.

Title: Re: Cut Cheese Before Waxing?
Post by: george on February 10, 2013, 01:49:24 PM
Boofer was right.  The chances of success are far greater with waxing or vac'ing the whole wheel, and sectioning out only when it's aged long enough and ready to rock.  (This is from someone who tried it both ways and discovered the hard way not to cut any wheel before its time.)   :)
Title: Re: Cut Cheese Before Waxing?
Post by: JeffHamm on February 10, 2013, 05:30:24 PM
I agree with George (MaryJ).  Age it intact.  When you are ready to have the first wedge, cut it out, then wax the cut sides.  Keep the bit that is agining as whole as possible, and just remove the chunks that you'll use "this time".  Meaning, not just the nibble or two you'll have right now, but the piece you'll use for the next little while and the big bit goes back for longer storage.  Although mould ripened cheeses work best uncut, the hard cheeses will age when cut.  However, the most cut surfaces there are, the less protected paste there is as well - even the edge next to the wax or vac bag isn't as nice as the inner paste.  Maximize the inner bits, and the outer bits will take care of themselves.

- Jeff
Title: Re: Cut Cheese Before Waxing?
Post by: Boofer on February 11, 2013, 02:03:53 PM
Asked, and answered.... 8)

-Boofer-