Montasio advice please
Posted: 26 August 2008 04:23 PM   [ Ignore ]
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I made my first Montasio Saturday, from a recipe in Rikki’s book.  It looks and smells great.  But now that its in the cave, the rind is starting to dry out.  The recipe didn’t mention whether I should do the brine wipe every day, oil it or wax it.  Anybody out there have any experience with this one???

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Rich

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Posted: 26 August 2008 09:36 PM   [ Ignore ]   [ # 1 ]
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if its drying out and u dont have the right humidity control (like most of us) then I would say wax it, or it will turn into a puck wink

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The Cheese Hole

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Posted: 27 August 2008 03:09 AM   [ Ignore ]   [ # 2 ]
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I do have about 85% humidity but there’s quite a rind forming.

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Posted: 27 August 2008 06:17 AM   [ Ignore ]   [ # 3 ]
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I would wax it and protect the innerds.

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Kim   cool smile

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Posted: 27 August 2008 08:20 AM   [ Ignore ]   [ # 4 ]
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Hi-

I’ve made 2 3-4 pound Montasios and have one in my cave right now. I don’t wax them, but just keep the humidity high and turn them often.

You must have a humidistat; 85 should be good. I guess if the humidity is high but you’re still getting cracks you may have to wax. I only wax if I absolutely have to. I just wonder why cracks are forming?

Heather

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Posted: 27 August 2008 10:00 AM   [ Ignore ]   [ # 5 ]
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Cracks are if its drying out, maybe too much salt will promote drying out also.

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The Cheese Hole

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Posted: 27 August 2008 03:54 PM   [ Ignore ]   [ # 6 ]
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There are no cracks.  The rind is just drying rather faster than I expected in such a humid environment.  Heathers, you said you made some - how long did you age?  And did you just turn regularly?  No wiping or oiling?

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Rich

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Posted: 28 August 2008 02:19 PM   [ Ignore ]   [ # 7 ]
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Hi Rich-

I aged them a couple months. No oiling, no waxing. I turn all my cheeses 2-3 times per week when I check for funky molds growing. Montasio is a very nice and beautiful cheese.

Let us know how it turns out. I’m curious to know what you think!

Heather

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