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I wasn't planning to wax this cheese, it's a brined cheese....are brined cheeses waxed? I was thinking after I cut off a portion I might salt the raw edge and then let it form a new rind. Or perhaps give it a rub of olive oil? I cut into Guido's cheese this weekend. This was a recipe in...

I want to make a manchego this weekend. I don't have access to sheep or goat milk (yet), so I'll add some lipase to the cow's milk. The recipe says you can make fresco, up to 5 days; curado, aged 3 to 12 weeks; viejo 3 to 12 months. Do you think I could cut my cheese after it's pressed...

This recipe calls for one week at 55, then a three week warm/humid time for the culture to develop the holes, then it goes back in the cheese fridge for 3 months aging at 55. The warm period requires temps of 68 to 75 with 85% humidity. I can get that temperature by putting my tupperware box...

I moved the swiss out of the cheese fridge and into a plastic box on the back of the stove monday, where it gets heat from the pilot lights. I put in a small chunk of florist foam (terrific suggestion, thanks) to keep up the humidity. After just a couple days the cheese has softened and it...

that is a terrific idea. I will get some and give it a try. thanks

I started a swiss cheese on saturday, using whole milk. The dairy delivers to the house. The milk is homogenized, but I haven't had to use CaCl with it, possibly because it's so fresh? the first steps went well, the curd cooked nicely and pressed well, although I'm already wishing for a...

thanks, I can manage parchment and foil. The recipe for ziergerkase is in Ricki Carroll's book, the first one in the whey cheese chapter. It was hung to drain and then pressed 24 hours at 20 pounds. It's somewhat crumbly around the edges, but holding its shape well in the wine and picking...

I've been toying with cheeses for a few months-I've made a few batches of mozarella, which turn out more like string cheese, several of feta, a farmhouse cheddar and a lot of fromage blanc. I currently have a parmesan aging in a used wine fridge. It has four more months to go. I have a...