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Hello:  I am trying to figure out how I can make a large batch of cheese at one time, but not have to open a large cheese when we want to eat some.  Is it possible for me to make a 5lb. block of cheese, cut it into 3 or 4 pieces and then dry it, wax it, and age it?

Thanks,
Judy

You can always cut a cheese, and vacuum bag the rest. No need to dry it again after cutting. Several members do this so that they can enjoy a cheese at different stages in maturity.

When I was new to cheesemaking and was still waxing my cheeses, I did just that.  I make cheese in 5 lb wheels and would quarter it before waxing it.  Then I could open each quarter at different stages of ageing and I learned a lot about the value of ageing time to the flavor and nuances of the cheese.

QuoteWhen I was new to cheesemaking and was still waxing my cheeses

Do most people not wax? What do you do now insead of waxing?

If I've already dried the cheese can I cut I and wax it? Or should I only do this right out of the mold where I'd cut it, dry it, and wax it.

I do have a cheese cave and I'm able to constantly control the humidity between 70-90%. But I'm not sure what to do with my cave now that I have it

Jessica,

Your cheese will age better as a whole wheel. Wax if you want, let it age and then cut it. You can always wax the cut edges and age some more.

You can do as Sailor suggests, which is probably best.  When I was new at it and didn't know any better, I cut and waxed the pieces individually, after the wheel had gone through the initial drying period.

I had a lot of trouble with wax cracking or otherwise not giving me good coverage, so I went to larding and bandaging cheeses for awhile.  Now, I simply coat them with lard and allow them to age for a few more weeks before vacuum sealing.

QuoteNow, I simply coat them with lard and allow them to age for a few more weeks before vacuum sealing.

I've heard about rubbing with olive oil.  Does the lard do the same thing?

Also, what are the pros and cons of waxing with a cheese wax vs vacuum sealing?

Lastly, do you ever oil or lard the sides as the rest of the cheese is drying?  My Gouda is on drying day 10 and there's still moisture on both the top and bottom of the cheese but the sides look great.  It's only at about 60% humidity and it's drying at about 55 degrees.  I'm wondering if I should think about protecting the sides while the top and bottom keep drying.