Hi there,
I've made a number of waxed cheeses in the past. Most of the time they were fine.
Just made a gouda and this time I want to do everything the best possible way...
I think that I'll dip the cheese in very hot wax (around 110C / 230F) for about 6 seconds. I am aware of the dangers of fire and injury when handling hot wax (safety goggles in case I drop the cheese in the pot etc.).
I'll give the cheese two coats of wax.
The cheese has dried for around 4 days at 85% and 13C/55F.
Here are my questions...
Do I need to wash the cheese prior to waxing to get rid of any mold etc.? There are no obvious signs of any mold on the cheese at this stage...
Does the high wax temperature for 6 seconds effectively kill any mold etc.?
Any other good advise?
:-) Danbo
If it doesn't show any molds go for it. I usually dip mine in halves. That is to say I dip half of the wheel in, rotate 90° and dip again, and so forth until it is completely covered in the red wax to an extent that you can no longer see the cheese through it.
Thanks Al.
Just the way I was planning to do it (dip one half each time). :-)
I think that I will skip the wash then as I can't see any mold.
How long time do you dry them before waxing?
Just until they feel nice and firm. If they are spongy at all they will likely bleed whey.
I think that it is firm and not moist on the surface. It has been drying 3,5 days now.
I'll wax it tonight (it is early morning here in Denmark).
:)
Wax wax wax...
Looks good!
Thanks! :)
Looking great buddy!! ;D
:)