Hello all, I am very new to cheesemaking and have recently tried colby as my first hard cheese. After bringing I have been letting my cheese sit on the counter and air dry for a two-three days before waxing as during this time it seems to perspire and I figured that should stop before I wax it to help the wax stick and mold to not form under the wax. Am I doing the right thing by not waxing it until a few days have past after brining? If so during this time is it okay to have it just on my counter in about 71-73 degree temperatures? Would it be better to put it in my cheese cave for this process? I did not notice any mold growth during this time, but I'm not 100% sure. Thanks in advance. :)
I air-dry my cheese for 2-4 days at 55*F (turning twice a day) for 9 months of the year.... In the summer we require air conditioning here during the day, but at night it usually drops to about 60*F, and the drying period is therefore warmer.... That means it takes less time, of course, and I have never had a problem with the cheese sweating, but we only make semi-hard and hard cheese.... If you can't keep the temperature and humidity low enough to prevent sweating, you could just put it in your cheese cave for a week or so (it will take longer because of the higher humidity), and wipe it with brine or vinegar to prevent mold....
When we wax our cheese, I heat the wax to 250*F (be VERY careful of fire) and dip for 5 seconds (per side) on the first coat to kill any mold spores.... I then build up a total of 4 layers of wax, but only dip briefly (a second or less) to prevent each layer from melting the ones already in place.... I have never had any mold growing under the wax, unless it had a crack in it....
Bob
My kitchen is usually mid 70s. I'll dry it in the fridge, covered with some cheesecloth, and turning frequently so it doesn't dry out before vacuum sealing (or waxing).
Thank you both for your replies!
I think it sounds like in the future I'll put it in the fridge or cheese cave to dry before waxing next time. Hopefully the two batches I made will still be edible. They seemed to have developed a bit of a rind as they were sitting on the counter. I'm assuming that's the drying out that Paulabob mentioned.
So second question then, How do I know when the cheese is ready to be waxed?
I have heard the description "like a clammy handshake", but I dry mine more than that.... Ideally, I want it dry to the touch, or at the least, dry on top a few hours after I turn it.... It is often still slightly damp on the bottom just before you turn it over.... As long as the rind doesn't crack, I think you are OK.... If you notice even the tiniest crack, wax it immediately....
Bob
Okay, well mine has already developed some small cracks. I didn't know that was an issue. What does that mean for the cheese and what caused the cracking to happen? Was it dry too fast? I will be waxing it today as soon as I can.
Excessive drying (too fast or too much) can cause the rind to crack from shrinkage.... I would wax it right away (250*F wax to kill any mold spores), or vacuum bag it.... Vacuum removes the air and prevents mold from growing, in my experience....
Bob
Okay it's waxed! ;D We'll see how it turns out in a few weeks. Thanks for all your help so far!