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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: rattman on December 15, 2011, 08:30:35 PM

Title: How to know when to wax
Post by: rattman on December 15, 2011, 08:30:35 PM
Hi all,

Have my first hard cheese, farmhouse cheddar, in the onday cave at about 54 degrees and 70-73% humidity.

Came out of the press Monday night around 10:30pm..... so tonight will be 3 days.

Directions said to wax between 3-5 days..... but what does a newbie look for to make that detirmination.

Should I be looking for cracks in the rind, a certain color change, etc???

It sounds like I'm better off waxing too late than too early to aviod mold.
Would you agree with that?

Regards,
John
Title: Re: How to know when to wax
Post by: zenith1 on December 15, 2011, 09:05:12 PM
Hi John- you should air dry your wheel at room temperature 65-68F for three to five days before moving to your aging area. That allows it to lose some more moisture and firm up the rind. The rind will darken somewhat(not as much as you would think initially) and be just barely moist to your touch before moving to aging. You will develop the feel for it after a couple of makes. You definitely want to move it to the aging area before it develops cracks though-you want the rind intact as a barrier to critters. 70-73% humidity is a little low though. You can vacuum seal the wheel after a couple of months of aging to stop the drying out.
Title: Re: How to know when to wax
Post by: rattman on December 16, 2011, 12:56:52 AM
Zenith. It has already been in the cave for three days. What do I do at this point? Remove it? Leave it?..... eat it? :)

I'm trying to include a pic.

Let me know if you see anything telling.

Thanks again for your response!!

John
Title: Re: How to know when to wax
Post by: Tomer1 on December 16, 2011, 11:02:06 AM
It will lose moisture more slowly at lower tempratures.
Id just leave for a few weeks but do guard against moldand and wash off any mold with an acidified saturated brine the moment they apear.
Title: Re: How to know when to wax
Post by: zenith1 on December 16, 2011, 01:00:04 PM
I agree with Tomer-just let it go at your aging temp.
Title: Re: How to know when to wax
Post by: ellenspn on December 16, 2011, 02:28:51 PM
Hi rattman,

I would wash the whole cheese with brine about every three days and keep an eye out for mold and wash it off as the others suggested.  How humid is your "cave".

BTW, you live very close to where I do.  Where are you getting your milk from?
Title: Re: How to know when to wax
Post by: rattman on December 16, 2011, 02:38:27 PM
Thanks all.

So I'll follow your directions and leave it in the cave for a few weeks and clean the rind with a brine solution every three days.

....... but the question still remains.... when to wax?

I should be receiving 200 easy recepies and Rikki's cheese making book from Amazon today.
Will be reading both intently today.

Ellenspn.... I'm in fox Lake. Coould the swamps of IL possibly be Volo for you?? :)
As I'm a newbie at chesses, I thought I'd cut my teeth on store bough whole milk... but will eventually be reaching out to local farmers. Stades perhaps. We are also dog lovers too like you!

By the way.... can you tell anything from the pic I posted?

Regards,
John
Title: Re: How to know when to wax
Post by: ellenspn on December 16, 2011, 02:57:24 PM
Nope, Round Lake Heights.  I've been using Oberweis and my friend nearby has been using Pantry Essentials from Dominicks for her 30 minute mozz.  I'm going to try the Pantry Essentials this weekend for a hard cheese.  I'll actually use a mixture of Dean's heavy cream (only not ultra-pasturized one) and Pantry Essentials skim milk and see how that goes.

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