I was wondering if anyone else has this happen to them? I use the cheese wax I ordered from the New England Cheese place and it works very well but it always leaves red blotches on my cheese. I know that it is still safe to eat but it annoys me and it does not look good. :( I dip my cheese in the wax if that makes any difference.
I find it hard to get a completly clean seperation from the rind when opening the cheese ,even when I really cool down the cheese pre waxing so the hot wax doesnt cause any melting.
So I just cut off any of the stuck wax.
The wax is not stuck on, it is leaving pink blotches all over the cheese. Mainly on the top and bottom. It looks like someone spilled dye on my cheese.
I get the same thing happening to me! Irritating isn't ? I'll likely switch to vacuum bags. Wax is getting to be a pain. There are always tiny holes I don't see until mold is growing under the wax!
I have the same problem, every time I open a cheese I expected to see a yellow or white cheese and instead the cheese is full of pink blotches all around the cheese.
If anyone know the problem please post a solution. THANK YOU!!!
One way round the problem is to wax a couple of layers with a white wax first, then put a couple of layers of red wax over that.
Well at least I know I am not alone! I e-mailed the people I got the wax from and asked them. If they can't come up with anything then I will just switch to white wax. I don't really care what color it is, I just chose red at random really. I did not think it would bleed on everything. If I do get a good answer, then I will let you all know!
Sure puts vacuum-sealing into perspective.
I don't get a sales commission, but...
- No discoloration from the clear plastic.
- Push a button...it's sealed...no pinholes or cracking.
- Want to sample? Unseal it, cut a sample, push a button to reseal.
- What's the cheese look like inside the seal? The plastic is clear...have a look...no problem.
- Easy to mark the plastic bag with Sharpie or other indelible marking pen.
There are occasions where wax sealing lends an air of authenticity to the cheese and I might choose wax for those situations. Otherwise, why not choose vacuum-sealing?
-Boofer-
Last but not least, no more burns from hot wax! :)
I read that if you use a vacuum sealer, it will not let your cheese age because "Vacuum packing is only good for storing cheese. It stops the culture and keeps ripening from happening. For aging, we recommend either waxing or keeping the rind natural". Is this not true? Also how much does one of these cost and the plastic that goes with it.
Regarding vacuum sealing; I worry about chemicals from the plastic leaching into the cheese. So I wax. Sometimes red blotches appear; I haven't figured out why the dye runs sometimes and not others. I'm now using the yellow (uncolored) wax. Since I started rubbing the cheese with a pinch of dry salt periodically while drying I haven't had mold problems.
Quote from: Luckyksc on October 01, 2011, 09:15:47 PMI read that if you use a vacuum sealer, it will not let your cheese age because "Vacuum packing is only good for storing cheese. It stops the culture and keeps ripening from happening. For aging, we recommend either waxing or keeping the rind natural". Is this not true?
No, this is not true.
Where would they (New England Cheese making) get that idea then? Are they lying? Maybe to sell more cheese wax? Is there some book or article that would explain aging better so I can understand how vacuum and wax effect the cheese aging? Why does anyone use wax if vacuum sealing is better? ??? I never hear about anyone vacuum sealing cheese except on this board.
I know that cheese making is subjective up to a point but either a cheese can age when vacuum packed or it can't. I don't appreciate companies stating things as fact if they are not.
My understanding is that the coating of a cheese affects HOW it ages. For example, vacuum sealing doesn't allow moisture exchange; wax will allow some moisture exchange. You can also oil or lard and bandage for a different effect. There's many threads that have some info about coating/sealing cheese for aging. It really is a case of figuring out what works best for you and your cheeses in your aging environment.
Quote from: Luckyksc on October 02, 2011, 08:50:17 PMWhere would they (New England Cheese making) get that idea then? Are they lying?
No, they are just misinformed. The starter bacteria die and release enzymes that are responsible for proteolysis and long term aging. Oxygen is not necessary for these reactions. Waxing theoretically seals the cheese and creates a very low oxygen environment. Waxing also helps to maintain moisture levels to keep the cheese from drying out, but there are often unseen pinholes that allow molds to grow beneath the wax. Vacuum bagging does both of these things, but much more efficiently and reliably.
There are many, many threads on the aspects of aging throughout the Forum.
Sailor, thank you - I was about to post a question concerning vacuum-sealing vs waxing and now I dont need to!
Thank you for the explanation. That makes more seance. I do worry a bit about the plastic issues too as one poster stated but it was my understanding that plastic only leaches when it is heated up. Not likely to happen with aging cheese. I have checked out a book at the library that is recommend as more "technical" by people on the board. That will hopefully help me understand more. I will look for some of the threads that talk about aging. Maybe I can ask for a vacuum packer for christmas. For now I will use up my wax and eat my pink cheese. ^-^
Here is what the people I ordered the cheese wax said "the red wax color is a food safe product and may stain some cheese depending on butterfat content. I prefer the clear wax, not only due to the color transfer but also because I can see the cheese underneath for mold growth" So I guess it is the the way it is. No more red wax for me!
Red and black wax contain a dye. Yellow does not.