Wax, Natural, or Vacuum Seal?
Posted: 02 August 2010 11:03 PM   [ Ignore ]
New Visitor
Rank
Total Posts:  18
Joined  2010-07-10

With hard cheeses, which is better?  Pros and cons. 

Natural - Most breathing room; most maintainance (removing mold, maintaining moisture)
Wax - Not sure if it breathes or not; some effort in application; little maintainance if applied properly (so far…!)
Vacuum Seal - No breathing (does this affect taste, texture); no maintainance if cheese is sanitary

Anyone experimented with each method, just to compare?

Thanks. 

John

Profile
 
 
Posted: 03 August 2010 03:22 AM   [ Ignore ]   [ # 1 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  1450
Joined  2008-05-14

I’ve tried all three.  The bandaging method was fun to do; but I was less than satisfied with the results.  I may have made some mistakes along the way, since I only tried it 3 times; but I found the rind was thicker, and the cheese itself was not any better.

Waxing is a messy job, cleaning up afterward is inevitable, and there are some drawbacks.  The problem I was encountering was that the wax tended to crack over time requiring regular close inspections and repair jobs.

I have gone to vacuum sealing because it is easy, efficient, and its great to actually see the wheel itself as it ages.  There is no rind to contend with afterward either.  I have noticed no denigration in the quality of the cheese versus either of the above methods.

As to breathing, a good coating on the bandage and a good wax job will result in very limited breathing if any at all to my personal way of thinking. 

In the end it comes down to what you personally prefer.  Use one or all of the methods and develop your own style - and enjoy!  That’s what it’s all about.

 Signature 

Rich

Profile
 
 
Posted: 03 August 2010 05:54 AM   [ Ignore ]   [ # 2 ]
Power User
Avatar
RankRankRankRank
Total Posts:  326
Joined  2008-03-21

I have been using the cream wax first, allowing to dry and storing until I have several cheeses ready to hard wax.  Then I wax them all at once.  I have not had the issue of cracking doing it this way, knock on wood!

I will probably vac at some point.

 Signature 

Kim   cool smile

Profile
 
 
Posted: 03 August 2010 09:47 AM   [ Ignore ]   [ # 3 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  2415
Joined  2007-01-15

I have a jar of cream wax but have never used it, dont know if i will. I have a thing for chemical preservatives and afraid it will leach into the cheese.

 Signature 

The Cheese Hole

Profile
 
 
Posted: 03 August 2010 10:25 AM   [ Ignore ]   [ # 4 ]
Power User
Avatar
RankRankRankRank
Total Posts:  326
Joined  2008-03-21

Margaret Morris recommends it in her cheese making video.  She uses it prior to final waxing.

 Signature 

Kim   cool smile

Profile
 
 
Posted: 03 August 2010 08:32 PM   [ Ignore ]   [ # 5 ]
Indispensable
Avatar
RankRankRankRankRank
Total Posts:  2415
Joined  2007-01-15

Shes not the first one I would rely on for answers, the recipes they post are some times incomplete.

 Signature 

The Cheese Hole

Profile
 
 
Posted: 03 August 2010 10:43 PM   [ Ignore ]   [ # 6 ]
Active Contributor
RankRank
Total Posts:  23
Joined  2010-07-19
Neil - 04 August 2010 01:32 AM

Shes not the first one I would rely on for answers, the recipes they post are some times incomplete.

Can you explain further?

 Signature 

- Flip & Tiffy

Profile
 
 
Posted: 04 August 2010 05:56 AM   [ Ignore ]   [ # 7 ]
Power User
Avatar
RankRankRankRank
Total Posts:  326
Joined  2008-03-21

Yes, please explain further.  Something you know that we don’t?  Being as she is involved with Glengarry, I just assumed that she was very informed.  I just bought the book 200 cheese recipes, and she is certainly recommended there in the forward.

 Signature 

Kim   cool smile

Profile
 
 
   
 
‹‹ Choosing a Cave (Refridgerator)      Asiago ››