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Old 03-01-2011, 12:23 AM   #71
murph25
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Jan 2011
Millersville, Pa
Posts: 19

I went to turn over my aged/waxed farmhouse cheddar and noticed small spots of some sort of leakage? Has anyone else had this happen? Does this mean the cheese needs to be thrown out?

 
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Old 03-01-2011, 03:10 PM   #72
malvado78
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Oct 2009
Owego, NY
Posts: 120


Quote:
Originally Posted by murph25 View Post
I went to turn over my aged/waxed farmhouse cheddar and noticed small spots of some sort of leakage? Has anyone else had this happen? Does this mean the cheese needs to be thrown out?
How long has it aged?

When it is first made it should be air dried for a couple weeks. In the the beginning it will "leak" or weep for a while. During this time you wrap it in a cloth or paper towel to absorb it and flip it daily so it dries evenly.

When the towel is no longer wet you can stop wrapping it.

If this is what is happening then you are good. Don't worry about it.

 
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Old 03-01-2011, 03:27 PM   #73
murph25
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Jan 2011
Millersville, Pa
Posts: 19

It has been waxed and aging for almost three weeks....

 
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Old 03-01-2011, 05:21 PM   #74
malvado78
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Oct 2009
Owego, NY
Posts: 120


Quote:
Originally Posted by murph25 View Post
It has been waxed and aging for almost three weeks....
How long did you dry it before you waxed it?

See this thread. Sounds about like what you've described.

http://cheeseforum.org/forum/index.p...1.html#msg7031

Edit: Post 45 or 46 is where the person discusses the wax leaking...

 
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Old 03-01-2011, 06:01 PM   #75
murph25
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Jan 2011
Millersville, Pa
Posts: 19

about 4 or 5 days...Yes, I guess I need to bust it out of the wax..

 
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Old 03-18-2011, 05:43 AM   #76
Nokitchen
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Oct 2009
New York, NY
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I couldn't wait eight weeks any more than I could wait two weeks after bottling my first homebrew. But I made it seven weeks, and I was SMRT and dried and waxed the cheese in two batches so I can age some of it some more.

My farmhouse cheddar is crumbly and nutty and sharp and just all-around good. And that was with regular old milk and not very good technique in raising the temperature during cooking. There will definitely be more cheese made soon. I'm planning a trip out to Pennsylvania to get some raw milk, and in the meantime I'm assembling molds and thinking about how I want to go about a press. Looks like I've got another hobby.


cheese by homebrew901, on Flickr

 
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Old 08-10-2011, 03:54 AM   #77
Justleesa
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Aug 2011
Kailua, Hawaii
Posts: 2

Aloha All!

Just came across this pictorial and had to join )

I do have a question for the OP, you have the pot in the sink and are keeping it at 90℉ - how are you doing that in the sink? and how are you keeping the temp consistent? What am I missing?

 
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Old 09-30-2011, 08:18 PM   #78
Zixxer10R
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Apr 2011
Haslet, Texas
Posts: 525
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Found this for you guys who wanted to MAKE a cheese press:

http://www.fiascofarm.com/dairy/cheesepress.html
__________________
Diablo Pass Brewing Co.

 
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Old 10-01-2011, 12:43 PM   #79
PinkBlueRiver
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Jun 2010
Posts: 4

Quote:
Originally Posted by Justleesa View Post
Aloha All!

Just came across this pictorial and had to join )

I do have a question for the OP, you have the pot in the sink and are keeping it at 90℉ - how are you doing that in the sink? and how are you keeping the temp consistent? What am I missing?
Keep the temperature of the water in the sink 10 degrees warmer than the liquid in the pot.

 
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Old 10-02-2011, 02:32 PM   #80
Justleesa
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Aug 2011
Kailua, Hawaii
Posts: 2

right, but by which means do you keep the water warmer over time? keep pouring hot water in it? Using an immersion heater?

 
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