Hey I can only find 4 recipes in that section of this forum, are you all holding back?????????
Reminds me of: http://www.youtube.com/watch?v=B3KBuQHHKx0

SG Brix

maybe you need to invest in acheese making book ricki carroll’s home cheesemaking is a good one and inexpensive with plenty of recipes also neil amd carole willman’s home cheesemaking (australian) is another  

I have probably by now gone over Rickis book and recipes in various combination’s at least 3 times for each cheese, at least the hard once.  First following them to a teeth I found that all the recipes yielded way to salty cheeses for my taste. I also run through Kathy Biss and Tim Smith book’s. Done several of the http://www.cheesemaking.com/ sites recipes and lately followed in The Cheese Holes adventures, great site by the way I hope he keeps it up.

All I’m trying to do is hard cheeses. I just started, end of last year, and every Sunday with 4-5 2gal batches that I can do in stages with my hotel pan/in pan system. This so I can vary the basic recipes just a tad.

Nearly all my cheese except for a few Havarti is still aging. But I have had mold problems in waxed cheeses where I cut tasted and resealed. Several I split in half and tasted before resealing. That’s when I noticed them being to salty.

I long since realize that like in wine making it is the grapes, here in cheesemaking it is the milk. I have followed the same recipe with milk from two different sources and they feel and tasted completely different. Starting shortly I will again try with danlac.com swiss recipe with new twists.

We can get raw milk here for @ $7-10/gal, which is a bit pricey so I will wait to buy until I feel I have mastered the process little better.

So I hope more members would post their recipe’s from cheeses they been satisfied with. I will do so when I feel I have a satisfying result.

SG Brix

My addiction is not quite this crazy, BEWARE!

http://www.youtube.com/watch?v=WeaPKuiyPK0&feature=PlayList&p=A0D01F57AA4BD1D1&playnext=1&playnext_from=PL&index=2

Hi, I’ve noticed mold under the wax of my cheeses, too, and an experienced cheesemaking friend told me perhaps I am waxing too soon.  So, use your instinct instead of what the recipes say as to when to wax.  She also told me if you store the cheese cooler than 55-60” then it is TOO cold, and stops the magic of aging the cheese.  (I’ve just had mine in a regular fridge at 40-45 deg C)  Your kitchen counter (in the winter- depending where you live) may be better than that dorm fridge…

(I’ve just had mine in a regular fridge at 40-45 deg C)

Are you sure???

Yeah, that “C” should likely be an “F”.  I’ve had very little difficulty with mold under wax.  Waxing too soon might be a contributing factor, as there would be excess moisture in the surface of the wheel.  It would be good to have a good dry surface.  After that, I’ve taken Neil’s advice and I rub the surface with dry salt prior to waxing.  I just rub it over the entire surface, brush off the excess, and then apply wax.  Seems to work rather well.  However, if your cheeses are already too salty, you might not want to go that route.  You could use vinegar instead and just be sure its dry before waxing.  The mold does not appear spontaneously - its because mold spores infected the surface of your cheese while it was air drying.  Another thing to do is to be sure your wax is hot enough to kill the mold spores.