My first Edam

[shotski]

Well here is my first try at Edam. I am happy with the way it unfolded, I guess I will find out in 2 months.

[mjr522]

Nice looking cheese.  I like the 24 lb cheese press... :)

Milk in a bag?  How's that work?

[shotski]

Only in Canada.

[mjr522]

What, does it come frozen?  :P

[shotski]

it is fresh milk. There are 3 X 1.3333 liter bags inside. Yes I know life is complicated in Canada. :D)

Milk in bags, eh?


http://www.thestar.com/news/ontario/2010/02/04/so_we_drink_milk_from_bags_does_that_make_us_weird.html

[mjr522]

Wow--I'm at a loss for words...  I've lived in 4 different countries (and a number of places within 2 of those countries) on 3 different continents and have never seen this before.  I feel so enlightened.  Thanks!

[BobE102330]

I've seen bagged milk in Israel, and I think Turkey

[Boofer]

Nice looking cheese.  I like the 24 lb cheese press... :)

Milk in a bag?  How's that work?

Let's see... ditto, ditto, what...what?!, ditto.

What a concept. Not too far removed from wine-in-a-bag/box. ::)

As far as environmentally-friendly...with the milk I use, my plastic jugs get recycled and the glass bottles go back to the dairy.

-Boofer-

[CWREBEL]

Good work on the floating thermometer!  ;)

[Tomer1]

I've seen bagged milk in Israel, and I think Turkey

Yeah, they use 72 degrees hot fill.   Its cheaper then boxed milk which is UP.   
Glass is very rarely used in the food industry unlike in the US or europe.

[High Altitude]

I look forward to following this thread and seeing how your first Edam turns out!  I'm making my first one tomorrow (when my fresh milk delivery arrives).  Having done a little research beforehand, I invested in some cream wax that contains mold inhibitors with which I will coat the Edam prior to hard waxing (in accordance with recipe directions).  Are you taking this approach or going with a natural rind maybe?

I experimented with the cream wax on a cheddar I recently air dried.  There were some little crevices on the side that I wanted to "protect" with the cream wax before hard waxing.  Had some issues with knitting on the (first attempt) white cheddar, so the morning after pressing I tried using a heating pad under the stainless steel draining plate seal the ends...and it worked!  However the sides still had a few minor crevices that were more evident after the drying period.  Anyway, hoping this cream wax does the trick.  It's fun to use too (applied with fingers because I like to play with my cheese).

[High Altitude]

P.s., Does anyone think it would make much of a difference if I used 1.5% milkfat instead of the 2% in the recipe?

[H-K-J]

I mentioned the bagged milk to my wife, she tells me they had it in Oregon in the 70's and 80's me I never heard of it, always glass, plastic or carton.
I to am impressed with the floating thermometer 8)

[High Altitude]

Cute (and informative) video :-)....my, the things we Americans learn on this site!

[Red]

I love the floating thermometer, I'm going to try that on my next make. I've been using a bent coat hanger across my pot to suspend the thermometer at the right level. This seems less cumbersome, great idea!