Did not like the previous one, and threw it away this morning. Had an off taste. The cut one is the one I threw away, and the freshly waxed one is the new one.
Amazingly, tomorrow I'm moving the new one to the cheese fridge. I will probably re-wax as it split open during its warm phase. I had advice to NOT wax until after this phase, but all three recipes I checked waxed before the warm phase so I did it.
Ought I to cut before re-waxing? Or let it age?
I also put down a Jarlsberg on the weekend but after seeing how much the shape changes with swelling I just cannot see how the beeswax could stretch without cracking so decided to try the vac bagging instead. Of course, I now worry that the the vacuum is so strong the cheese may not be allowed to swell, but lets see.
My other concern is that ambient here is 27-28 dec C (81F) so am expecting some large eyelets ;D but perhaps I may not need as much time as normally required.
I think I'm going to be getting small eyes, but it definitely DID swell.
Quote from: curiouser_alice on July 03, 2018, 03:37:33 PM
I think I'm going to be getting small eyes, but it definitely DID swell.
Yay for you! I've made 2 jarlsbergs and 2 emmentalers. I waxed them, then put them in the cheese cave. I took them each out for the amount of time prescribed, at room temperature to get the holes. I didn't keep them out longer than I thought necessary, they had expanded, busted through the wax. I took the wax off and then rewaxed or vacuum packed. It all turns out so nicely. I just love the way these two cheeses taste. To me, they are better than the store bought swiss types of cheese.
My youngest son lives a couple of states away, he manages a deli. I sent him cheese and some jarlsberg to try. I asked him to compare the stuff I made to that cheese he sells in the deli. He was totally impressed and that felt really great.
Enjoy your cheese! Yay for you.
I wax at the start, and then just keep patching the cracks as the cheese breaks out during eye formation. Seems to work very well. I think vacuum bagging would kill eye formation completely.
Quote from: Thewitt on July 03, 2018, 05:36:49 PM
I wax at the start, and then just keep patching the cracks as the cheese breaks out during eye formation. Seems to work very well. I think vacuum bagging would kill eye formation completely.
That is indeed my fear though I think I'm about to find out how flexible the plastic of the bag is.... :-[
If you see this recent thread, seemed to work out ok...
https://cheeseforum.org/forum/index.php/topic,17137.0.html (https://cheeseforum.org/forum/index.php/topic,17137.0.html)
I was very happy with the vac pack. My temps were closer to 80 than 70. Cloth binding stopped the vac from disfiguring the cheese once it warms up. The vac helped the cheese from pancaking (1st try).
It might explode when I open the bag >:D