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I’ve cracked open one of the first cheeses I made, the end of May one, and was surprised by the taste of the wax on the rind. Though it’d be formulated to be as neutral as possible. Is this normal? I’ve removed the wax from the chunk I cut for eating, hoping the wax aroma will go. I dip my cheeses, so the wax layer is substantial, but don’t really see how painting them would make things chemically different. Thank you.
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Cheese coatings have been problematic for me also. I had the same problem with waxing small wheels. A pound or less. Larger blocks we’re less impacted by the taste but I began to get mold pockets under the wax and went to cream waxes, bandaging, and vacuum package. All have draw backs. I think the secret is to find the one that is best for you and experiment enough to perfect it.
