INTERMISSION, Part Four: Waxing the Cheese

Well, here's cheese #2, the "Stirred-Curd Cheddar," out of the mold. I stayed up until 2:00 am on Saturday night / Sunday morning to take care of that. It looks superb, an even better looking cheese wheel than the first.

I can't wait to try them both.

*****

Below: photos of waxing the Farmhouse Cheddar on Sunday night. There must be some trick to waxing the cheese that I haven't gotten the hang of because it was really tough to not have it just be a big mass of lumpy wax. I tried dipping, but the cheese slipped out of my hand and splashed wax, which is no good. In the end it was a combination of dipping and brushing. It's kind of funny looking but should seal it nicely for the aging.


So, into the micro-fridge they go, set at the highest setting and with a container of water to help the humidity. My hygrometer clocks in at 45 degrees and a humidity of 82%.

*****

I waxed the Stirred-Curd Cheddar tonight (no pics, since it looked exactly the same), so they're both in now and aging.

Check back in 60 days, when I'll be cutting into them both.