Hi, I'm new to cheese making and to these forums :)
Anyhow, I had a go at making cheddar this week.. everything as far as I could tell went well.. Pressed and left to air dry for a couple days..
Just before I was going to wax, I noticed a clear liquid oozing out at a couple areas.. The liquid had a chemical type smell.. Anyhow, I wiped it off and applied the wax, its now aging..
I guess I wont know until I try, but do you know if that is normal at all? is my first cheddar ruined?
Thanks
You waxed too early and the cheese is not dry. If there is liquid present, you need to wait. Otherwise the liquid under the wax will sour your cheese. I would remove the wax and air dry some more, put it in your cave and let it go natural for a couple of weeks. If mold develops, just wipe it off with a vinegar/salt brine solution.
thanks for the help.. i will follow your tip.. cheers!
So I took off the wax and its been air drying for a couple days.. but something doesnt seem right, some large cracks have appeared and liquid is still oozing out:
(http://www.teknoscape.com.au/wp-content/uploads/cheese_photo.jpg)
What do you think went wrong? :-[
Cracks usually mean that the humidity is too low. It can take quite a while for the cheese to be dry to the touch, and the clear liquid means you've got a way to go yet.
- Jeff
is it ok just to keep air drying even if its a couple weeks?
Petar- stick it back in your cave for a couple of more weeks, turn it regularly, and if it develops mold just follow Sailor's tip above. You still have too much moisture to proceed to waxing.
Does the same principal apply to vacuum sealing too soon? I am getting some sour cheeses that I thought were sufficiently dry before sealing, but now I am wondering bcause they are souring? Should I unseal and just age naturally for a while? Mike.
Yes.
Air drying at this stage where a rind has already formed is not a good idea and can cause cracks.