A lot of stuff I vacuum seal I have to throw away. I can vacuum seal Swiss and Gruyere but everything else tastes like dirt when I open it. So I wax it. I’ve never had a waxed cheese taste like dirt. I like to natural age the Swiss and Gruyere for at least 5 months, and then I can vacuum seal them. I wax gouda, cheddar, and monterey jack. So guess I wax mesophilic cheeses. I’m sure the natural aging is the point. They aren’t very moist when I vacuum seal them, but the other ones are too moist. They get water in the bag, and turn pink from too much moisture.
Out of the 25 cheeses in my cave, 3 of them are mine.
I am making cheese tomorrow, at home, by myself, all for me. I am making Gruyere. I had a started a cheese club before my husband bought his store and I started teaching classes.
Our name is Whey Down South. Last January we met at Olivia’s house and made Gruyere. We met at my house a few weeks ago and Olivia brought a piece of her year old Gruyere and it was OMG wonderful. I ate mine at 5 months old and thought it was great. At a year, it is unbelievably good. So I am making a 4 lb one tomorrow to age until December when we have our Brew Club Christmas party. I am planning my cheese plate for the party. I am going to make a Gruyere, a Swiss, and a cheddar, as soon as I can get them in the cave, to take to the party.
