gouda time to wax or cloth wrap

[zarko]

hello
my gouda is about 4 days on room temp drying for counting. it says it should be touch dry, when i touch the cheese it is  dry but it has a bit sticky feeling as all milk product do i guess. should i wait 3 4 days more till it gets totally dry like wood???


thanks

[Fritz]

Hi Zarko, good to meet you, I may have missed your earlier posts, did you brine your Gouda?
4 days seems long for a cheese to dry it's rind (edit: meant to say 4 days is long to leave at room temp, continue drying in cheese cave where the humidity is controlled ). I don't think I would leave it longer at room temperature. Was it always "sticky" ? I believe waxing is the easiest idea... traditional too.

[Gregore]

4 days is too early to wax,  it should be quite dry outside when waxing , you do not want to trap moisture .   

You can also dry it in the cheese cave .

[5ittingduck]

Hi Zarko.
It should be completely dry, mine usually take a week in a low humidity environment.  I dry mine off in a frost free fridge set to "1", the warmest setting.
Both of the methods you mention are fine, but you should also consider Vacuum Bagging.
I use this method, and I have enjoyed many lovely Goudas.

[Andrew Marshallsay]

I wax cheeses quite a lot but I would not do it at less than 3 or 4 weeks. Most of that time is at about 13C, not room temperature.
Wax too early and moisture collects under the wax. I am currently working to save a couple of cheeses where this has happened and they were both left for about three weeks before waxing.

[zarko]

thanks a lot
i moved the cheese from 18 -20 C to 12C in my cheese cave. ill live it there till im sure it is 100% dry on touch.
i plan to wrap it in a cloth and lard.
ill keep you posted


thanks