Hi :)
I'm curious how all you guys find rinding your cheeses? I hate waxing, when I try to do a natural rind with oil or rubbing with brine my cheese ends up all rind the only success with natural rinds I've had is cloth binding-which works okay if the cheese is big enough ??? So have any of you had a perfect rind, like the ones on bought cheese (Ossau Iraty is my favourite)? Any tips for this rind challenged person?
Nessa
I am too new to cheesemaking myself to have a good opinion.
I would add that I have had good success with waxing. Things got a LOT easier when I created a new waxing tool. You can find pics on my tool here (https://cheeseforum.org/forum/index.php/topic,556.0.html).
I would ask how big your natural rind wheels are? I do think that a natural rind only makes sese for those sized wheels that can afford to loose the outer 1/4"-1/2" due to rind formation. Perhaps a bigger wheel?
Cheese's are from 500g up to 2kg's-here is an example of the kind of rind I'm talking about: http://www.valleyshepherd.com/cheeseTypes.htm (http://www.valleyshepherd.com/cheeseTypes.htm) and their baby shepherd is only a bit more than 500g.
Nessa