Particularly, I have a Caerphilly which is now 3 weeks and I'd like to try it. It's been in wax for two weeks. Should I remove the wax ahead of time and if so how ahead of time?
@ Stinky Funny you should ask that. I have a 12 month Gouda in wax and I asked what it would be like and Jeff (the Caerphilly Master) Hamm :D mentioned that removing the wax and letting it 'breathe' for a couple of weeks in the 'cave' would be beneficial. Mine is getting un-waxed tomorrow..
-- Mal
I warn you to be careful then because the unrinded cheese can crack disastrously. Careful with humidity.
Sure will :). I have a cave cube so I keep a reasonable 85% RH at 12 DegC but you're right I don't want to ruin a wonderful aged cheese by neglecting it now.
-- Mal
I 100% agree that some breathing time is beneficial. That said ... I'm never patient enough for that. I just start eating the cheese, and enjoy the fact that it gets even better after a day or three. :)
Quote from: awakephd on April 01, 2015, 12:40:57 PM
I 100% agree that some breathing time is beneficial. That said ... I'm never patient enough for that. I just start eating the cheese, and enjoy the fact that it gets even better after a day or three. :)
Great minds think alike ;)
A great cheese is like a great wine. Both should be allowed to breathe before consuming. :P
The difference being that, if you go ahead and start on the wine the way I go ahead and start on the cheese, then by the time it has breathed you won't be able to tell the difference in how much better it has become. :)
Andy we may be brothers from different mothers. ;D