I am a new cheese maker and I am having trouble holding the cheese to wax it. I continue to drop it into the wax thus having wax splashed all over my kitchen. Are there any tricks?
how much does it weigh and what shape is it. I always dipped half way plus a little bit further then set it undipped side on the table. After a couple minutes to cool dip the other half plus a little overlap and set it on the cooled wax side. Then repeat. Usually only did 2 layers. Cheese has to be a little dry on the outside for wax to stick but I usually prewrapped in shrink wrapped celophane first. That's like a "Gladwrap" that you use a hot iron to shrink.
Hope it helps.
J
Welcome to the forum. There is a lot of info on waxing and sealing on the main forum board under "aging". Here (https://cheeseforum.org/forum/index.php/topic,556.0.html) is a link to a thread Wayne started with a tool he designed. There are other threads there as well. I always brush mine if I wax because they are too big (20lbs) to dip in a container. I just set them on a paper sack or cardboard and dip a paint brush in the hot wax. Not pretty but effective.
By the way, if you want to introduce yourself, there is a section for that as well. Feel free to tell us about yourself. This is a great forum and lots of helpful people here. Good Luck.
Thanks for the help. My cheeses are usually around 4 lbs. I did check out the great cheese holder and I think that will be something I will get my son to make in the very near furture. I have been making goat cheese once a week for 4 months and the waxing will be much easier if I don't have to worry about holding it.