When to wax?

[adalton]

I was wondering when is the proper time to wax?  I have read that a lot of rookie cheese makers wait to long to wax.  I have also read that it is time when it is dry to the touch.  My cheese looks dry, but still has a little moisture on my finger when i press on it lightly.  Thanks for your help!

Andy

[zenith1]

Hi Andy -Welcome to our little gathering. You are correct in your reading, a lot of discussion as to when is the proper time. At normal ambient room temperature that will normally be in 2-5 days but nothing is a given. Room temperature, ambient humidity, amount of ventilation, size of the wheel, amount of residual moisture left in the wheel all will impact the time. It is sorta going to come to you with experience, but you are right, when the wheel feels pretty dry to the touch it is time to wax if you are going that route. I have found it is always best if you have an area that where you can control the humidity and temperature to wait for a month or two before waxing.

[dthelmers]

Ambient conditions have a lot to do with it. I've had cheeses dry out in a day, or take as long as a week. I've heard it said that they're ready when they feel like a clammy handshake, but I let mine get a bit drier than that, then typically age them for a couple of weeks in the cheese cave at about 90 percent humidity, and vacuum seal when it seems to have a good rind; or just vacuum seal as soon as they are dry to touch if I want no rind.

[adalton]

Thanks for the reply, it feels dry to the touch, but I'm going to check it a couple of times per day and try and let it go as long as possible.  There is one spot in my basement that is 57 degrees, but I don't know what the humidity is.  I plan on buying a hygrometer and one of those refrigerator thermostats.  Right now I have a timer and it's cycling the fridge once every two hours and keeping the temperature between 50 and 55, but I have to leave the door cracked open with a thermometer to maintain that temperature.

Andy

[anutcanfly]

I dry them a day or two at room temp, but too long and you risk having them crack on you.  Then I let them age in the cheese cave a week or two as all too often, after vaccum packing, moisture will appear on a cheese that felt dry to the touch after a couple days at room temp. Takes longer to dry in the humid cheese cave, but then you don't have to worry about it cracking on you.