- 10/09/2014 at 8:16 pm #1978
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.08/11/2014 at 2:37 pm #2014
Learn to appreciate your cheese for the way it is, an accumulation of all the worlds love, happiness, sadness, and life into a single bite. Cheese is beautiful no matter how rubbery it is. Embrace it. Create your own brand of cheese. Name it after yourself; name it after Lord God Joseph Stalin. If love is the answer, you are home. Your cheese may not be alive, but if it was it would love you dearly. A feeling of pure and raw nirvana is achieved with the first bite of a mozzarella. If you do not achieve the state of nirvana, you are like a Satanic incarnation to the cheese community. I, Myself, have placed milk along my children’s walls to let it curd into cheese. The result was suffocating them, but it was in the name of cheese. Our Lord God, Joseph Stalin, has blessed them with a kind death by cheese. They are now in heaven, eating all the cheese they want and not even getting fat. Brap hap map glap bap rap hap; Butt Cheese. My anaconda don’t want none of your cheese-hating attitude.
Attachments:27/12/2017 at 1:39 am #3733
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.