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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: Tomer1 on October 02, 2013, 01:54:30 PM
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I came across a cheese named "caramel gouda".
I was wondering if its possible to use liquid caramel (with very cold cheese) as you would dip in cheese wax to seal the rind as a mean to protect against molds during aging. Perhaps dipping several times to build a thick layer which will be more robust\resistant to shattering.
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Sounds VERY messy to me Tomer! But hey, if you try it, DO post pics please :o!