cheddar humidity and tupperware
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Doesn't take much to get mold on cheese at that temp. It might work for you, but I wouldn't bet on it. I did wax one time, and it worked out fine. Since then I've used vacuum bags and they work perfectly, no mold under the clear bag ever.
tracyk
BrazoriaBrew
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Passedpawn, after air drying to you mist the rind with vinegar, then vacuum seal or what is your method?
Just getting into cheese making now that I have a source of cream line milk.
Just getting into cheese making now that I have a source of cream line milk.
No misting. Right into bag. I've got cheeses over a year old that are fine this way.
jason68
New Member
Hi I am new to this Also.
I own a vacuum sealer and would love to just add my cheese to a bag, seal it and off to the races.
My question is how do the cheese differ in taste from vacuum seal and wax?
I own a vacuum sealer and would love to just add my cheese to a bag, seal it and off to the races.
My question is how do the cheese differ in taste from vacuum seal and wax?
None at all in my experience- a seal is a seal.
Oh, I forgot to mention that one of my favorite cheeses was a cabra al vino. Very similar to this: http://cheeseforum.org/articles/wiki-cabre-al-vino-cheese-making-recipe/ and after the second wine bath, I vacuum sealed it and kept it at 50 degrees.
I've been meaning to make one of those since I made my own red wine. Soon! It uses goats milk, and I've got a source of fresh stuff, just haven't gotten any yet.
Mary Carlin, in her book Artisan Cheese Making, has a fantastic one that cracked after soaking in wine. I want to try to reproduce this. She says the cracks are caused by pressing with a lighter weight than normal.
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I've been meaning to make one of those since I made my own red wine. Soon! It uses goats milk, and I've got a source of fresh stuff, just haven't gotten any yet.
Mary Carlin, in her book Artisan Cheese Making, has a fantastic one that cracked after soaking in wine. I want to try to reproduce this. She says the cracks are caused by pressing with a lighter weight than normal.
Ooooh, that sounds great.
I really loved the cheese-probably one of my favorites. I lost my source of goat's milk, and haven't made cheese in ages, but that and feta were the "must haves" at our house for a number of years.
I did use my own red wine, a Spanish tempranillo, but I'm sure any good dry red would be just as good.
Feta is so easy to make, and it lasts forever due to the salt content. Some people will cut it in cubes and store in brine, but I crumbled it and mixed in salt and I've had pounds of it in the garage fridge for at least a year. It's a Dick Clark cheese - doesn't age. Spanikopita heaven.
I always stored mine in brine- and it got even better and better. I mostly ate it crumbled on salads, and on several dishes that I love. Now I'm hungry for feta, thanks alot!
