This is how the cheese looks when it's ready to wax.
This is my pathetic little waxpot- an old cappuccino frother. I need to get a bigger pot, because dipping cheese in wax rather than painting it on is much preferable. I'm using beeswax, which most cheese makers don't use because it's so expensive, but I love the scent of it. I get the wax fairly cheap from the honey man at our farmer's market. The drawback- beeswax is basically the same color as cheese, so I have to inspect the coverage very carefully.
Here it is- the waxed cheese. Isn't it cute? It's a cheese wheel made from one gallon of milk. I date it on the day I wax it. Now into the cheese cave it goes.
I should have waxed this cheese about 2 days earlier- cheddar should be waxed as soon it's dry to the touch... but it sort of got away from me. It will be ready to eat in about 2 months, or longer if I can wait that long. There are 3 other cheddars ahead of it, so I think I can wait.
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7 comments:
It is so cute and satisfying, loving it! Do we get to see the CHEESE CAVE next?
It looks wonderful! I love the smell of beeswax too - we use it to polish our table.
I've never really given much thought to cheese wax. See, this is why I love your blog. What is cheese wax made from anyway?
Commercial cheese wax is paraffin, which is made from mineral oil- which is a by-product of petroleum. I don't want petroleum on my home-made cheese, even if it is deemed "food safe".
This is starting to get darn interesting now ... boy, wait until these aged cheddars come out ... fun ...
I wonder if there's something you could tint the wax with? Crayons? (Hmm, probably toxic.) Turmeric? (Taste issues.) Beet juice? Hmmm, don't know if it would mix with wax. Spirulina powder? Yes! Green cheese! Or maybe not. :)
Wow! I just stumbled onto your blog and you've already inspired me to do waaaaay more than just drink the raw milk I just bought! Looking forward to reading more!
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