Natural Rind - Surface Cracks, What Now?

[wharris]

I thought you were nuking your wheels.....

whew.

[DeejayDebi]

   No! Just trying to dry them without drying them out to much. My heat is from an old floor furnace. It looks like a BBQ strapped to the basement celling with a big grate on top. VERY dry.

[Boofer]

Micah - I just purchased one that seems to be pretty solid. Here's the link:
http://cheeseforum.org/forum/index.php/topic,2508.0.html

Good luck.

-Boofer-

[micah]

It's enclose. ... I put the cheese in there and a bowl of water and crack the door slightly to hold the moisture in. It's basically a big container for a few days.

I use the microwave as a chamber to ferment and proof bread when I make it.

[Tea]

Just my two cents worth here in regards to cracks and repairing them.  I used olive oil to heal a crack in a provolone and it worked fine.  Just rubbed over with oil for a few days, and the crack was gone.

[DeejayDebi]

Cracks can be formed by dryness and from where lines were made with wrinkled cheese cloth. It helps to remove the cheese cloth once the curds have formed well to prevent wrinkles from staying in your cheese.

Of couse sometimes it's just from rough handling ...