Wax on, Wax off, Wax on, Wax off – so says Mr Miyagi
Ok, so perhaps that’s a bad play on words but it’s what comes to mind EVERY time I’m waxing my cheeses.
Anyway, let’s move on from that terrible start and talk about one of the methods of preserving your aging cheeses – waxing.
A lot of people shy away from waxing their cheese because the whole process can seem a little technical and messy. But once you give it a go a few times it becomes a lot easier and the benefits start to outweigh the effort.
For home cheese makers, attempting to make Camembert can seem like pushing the limits of your new cheese making skills directly into the advanced arena.
The reality is, that the actual make of this delicious soft cheese is pretty simple and straightforward, but the ripening and aging period can be a somewhat tense few weeks.
There are a handful of things that can go wrong during the ripening process, a few that will destroy your cheese, others that just make it a bit of an adventure to eat, with strong smells and unexpected textures. Read more
As I’ve mentioned before, in this post, I love making Camembert and so far I have been lucky enough to end up with great looking and tasting cheese each time I make it so it’s been a cheese that just works for me.
I had someone ask me what I was doing differently that meant I always turned out a good Camembert so I decided to elaborate further in this post on my usual recipe with extra details of what I do to successfully age my Camembert. Read more
I have to say that I think Camembert is one of my favourite cheeses to make.
I thoroughly enjoy the ‘nurturing’ process that is required in the first few weeks of a Camembert make and I love playing with and testing the ripening process to see if I can capture that perfect point where the cheese has matured to soft and creamy, but not too runny and over ripe.
When you get into making cheese, there quickly comes a point when you have to figure out just where you’re going to age and store all this fabulous cheese you’re making.
Initially when you first start out, and you are focusing on soft cheeses such as Feta, Haloumi and Ricotta, it’s not such a problem because these can be stored in brine, oil or vacuum packed and stored in a standard fridge.
But when you get into the harder cheeses and the mold aged cheeses you will need something that provides the right conditions for storing your cheeses while they mature.
So what are those conditions? And why can’t you just use the kitchen fridge?