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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Aging Cheese => Topic started by: Kirkbybil on December 20, 2013, 07:24:36 PM

Title: Sampling a bandaged cheese
Post by: Kirkbybil on December 20, 2013, 07:24:36 PM
Hi,

I have a 4lb Cantal ageing in my cave which I bandaged with Ghee - (http://cheeseforum.org/forum/index.php/topic,12071.0.html (http://cheeseforum.org/forum/index.php/topic,12071.0.html)).

My intention was to age this out to 6 months but I sampled it yesterday with a makeshift tryer and it tasted really good.

I would like to slice a quarter from the top to eat over Xmas and then let the rest carry on ageing.

Anyone have any recommendations as to how I can re-seal it if I take a slice off it?  I don't have any Ghee left - could I just dip the top in wax?





Title: Re: Sampling a bandaged cheese
Post by: High Altitude on January 02, 2014, 07:27:25 PM
Maybe use cream wax, which will breath more like the remaining bandaged parts.