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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Aging Cheese => Topic started by: Brian on January 09, 2009, 07:35:36 AM

Title: Waxed Gouda?
Post by: Brian on January 09, 2009, 07:35:36 AM

Does anybody wax their Gouda's?

I'm thinking with mold being a problem, I'll just wax all of 'em and to hell with it.

Brian

Title: Re: Waxed Gouda?
Post by: Cartierusm on January 09, 2009, 08:06:54 AM

Yes, you can wax Cheddar, Gouda, Colby, Monterey Jack and a host of others.

Basically you can wax any cheese that is not mold ripened, i.e. Blues and Camenbert, or bacteria ripened cheeses, i.e. Swiss (at least during the eye formation, some people on here wax their swiss after eye formation to preserve moisture) or cheese that needs to form a hard natural rind with humidity such as Parmesan. Other than that it can be waxed.

Title: Re: Waxed Gouda?
Post by: wharris on January 25, 2009, 12:29:20 PM

I think that it depends on how long you want to age it.

I've read that with a wax rind, you are good for about 6 mo.

With a proper natural rind you may age it indefinately.

Title: Re: Waxed Gouda?
Post by: chilipepper on January 25, 2009, 03:18:29 PM

I wax most of my hard cheeses as I can't regulate the humidity very well.

Wayne, in your reading what is the reasoning they say not to age over 6 months in wax?

Title: Re: Waxed Gouda?
Post by: wharris on January 25, 2009, 03:22:00 PM

No reason cited.

Merely says "Cheeses in wax will last up to 6 months"
Peter Dixon's website.