Print Page - Pressed Cheese Cracking During Aging

Title: Pressed Cheese Cracking During Aging
Post by: opalcab on March 07, 2011, 12:28:27 AM

I just made two small Parms about 2 weeks ago and it is cracking should I oil it or not the books say 2 month for oiling cheeses but i do not want to lose them any help would be awesome

Thank you
Stan

Title: Re: Pressed Cheese Cracking During Aging
Post by: cheezwhizz on March 07, 2011, 01:18:26 AM

Hi Stan

I like to wait at least 30 days until i oil. But if your cheese is drying that fast i would recommend you oil now. This shouldnt be happening. Whats the RH where you're aging these cheeses?. And how big are they?

Title: Re: Pressed Cheese Cracking During Aging
Post by: Cheese Head on March 07, 2011, 11:34:44 AM

opalcab, as cheezwhizz says commonly your problem is incorrect humidity, see Wiki Surface Defects, Cracks (https://cheeseforum.org/articles/wiki/) article and also Search the forum on Crack and you'll get lots of info.

In summary I'd try healing a bit first in a reasonably high humidity environment and then oiling including oiling the remaining cracks as they will be an easy site for surface molds to take root or vacuum bag sealing.

Title: Re: Pressed Cheese Cracking During Aging
Post by: lwybrant on April 05, 2011, 04:19:29 PM

I waxed my parm cheese. I have read mixed opinions on waxing parm. It was really firm when it was waxed.

CheeseForum.org » Forum

GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Aging Cheese => Topic started by: opalcab on March 07, 2011, 12:28:27 AM