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Feel free to wax-away! Vacuum sealing is just for convenience sake and personal preference, if you prefer waxing, there is no reason not to wax this cheese! I was going to wax mine but decided that I like looking at the pretty purple color, so I vacuum sealed mine, like Deejay Debi! I can't wait to taste this cheese, it makes my mouth water everytime I visit it in the cave!

Thanks for your input, scubagirl!

scubagirl - what kind of wine did you end up using?

Any details on the "campfire roasting"?

-Boofer-

HI Boofer!

I ended up using an Italian wine called Telero, as I was perusing the wine selection I liked the description of this wine. I can't remember the exact wording but it was describe as having undertones of black cherry and currant with hints of nut and a robust palate...just thought it sounded like a good match for cheese with nuts in it. As far as the pistachios go, I found some that claimed to be "fire roasted." When I opened the package they had this wonderful "campfire" kind of smell. I don't particularly like smoked anything (not a big fan of liquid smoke), these didn't have that typical fake smokey smell or flavor, but rather a real charred smell to them....difficult to describe except they smell like all the good parts of a campfire....Hope this helps!

That's a lovely cheese and waxing is a personal thing. I just hate the mess and expence of waxing. Although it is reusable at some point I just like the ease of vac packing.

I am planning to make this cheese this weekend and have a quick question:  Do you cool the temp to 90 from 96?  I have copied and pasted the lines:

"Raise the temperature slowly to 95-96°F stirring gently.
Continue stirring for about 30-45 minutes to firm up curds.
Maintain 90°F and drain the  whey down to the curd level but retain the whey."

Or is this simply a typo as I suspect?

Thanks

kim

Sorry Mr. Kim that was a typo. maintain 96 F degrees.