I stumbled upon your whole serious by accident...I'm glad I did. I love the website also. Reading about your space plants now! Thanks and please keep it up! Hopefully the cheese came out great!
The only thing I dislike about old style of preservation (no matter the style of food), is the waiting. I made some real pastrami and stored it in the brine for 3 weeks. Most delicious sliced meat ever... I have some cheese I made and my wife keeps saying, "oh that cheese looks so nice in that back room, just sitting there begging to be eaten...oh the wait - the WAITING!"
@ntmarbles I have a vacumn sealer, but wax is more traditional and non-electric... A Vacumn sealer is MUCH easier, and does pretty much the same thing. Vacumn sealing offers better protection, but waxing allows a little moisture exchange for aging.
@TNGun And aging, from what I've gathered about cheese, wine and some excellent microbrewed beers, is to be valued. For microbrewed beers, some benefit is gained from letting them age, tho I only of that with "La Fin du monde" or the "Fin du monde" of Unibroue in Quebec, Canada, which was bought out by Sleeman's of Ca while they've maintained the recipe. It's supposed to be fruity beer, but it comes thru much more with aging. Aging is sort of like ripeness, I guess.
@sunbird62 TNGun said that using a natural bristle brush to apply the melted wax isn't the way it'ld be done by cheese-making businesses, manufacturers, whatever they're called; but, the wax can also be applied as he shows. There's nothing wrong with using the brush; it's just that it's surely not as quick as dipping.
@kibaslover1 I wonder if what you say about the melted wax being easily removable by using a microwavable container for melting the wax and then, when finished, you place the container in a freezer for 20 minutes might work with stainless steel pots, as well.
@SuchaCaligrrl I reuse mine, actually, I have a small pot that I use to melt the wax, and I let it cool in that same pot, so whenever I have wax (wither from mine or those little babel round cheeses) I just wash off the wax and throw it in the pot also.... In Nashville their is a local brew-shop that sells cheese-making supplies, but you can get in online from several vendors.
@TNGun Reusing the wax, even the wax that was used to coat a block of cheese, once the wax is cleaned of any cheese that clings to it anyway, should be perfectly safe, I believe. After all, it's only melted wax; not burned. I'm not a chemist or bio-chemist, but don't think there's anything to worry about with reusing wax.
I've also noticed over the years that farmers sometimes wax cabbages and rutabaga for the purpose of preservation.
@TNGun It didn't last 8 months, I barely lasted 3.... It was sharp and really good, but it was a lot "crumblier" than what I expected. It broke apart when we tried to cut it, so we just broke it up and at it that way, but it did melt very smoothly, and we used it some really AWESOME grilled cheese sandwiches.
@TNGun The longer cheese, cheddar anyway, ages, "the stronger it gets"?
What if a person is like me and told, by MDs, to avoid eating most cheeses, definitely all soft ones, leaving little choice besides cheddar and mozarella, possibly also Swiss, due to inherited cholesterol and triglyceride problems. For cheddar, I was told it's safe for me, but to stick with the mild kind and away from the (tastier) strong kind.
Do you know how long it takes to age cheddar for a mild kind?
why didn't you dip it in.?
scottgeiger88 6 days ago
I just added this to my favorites and about to share it on my Facebook,this is awesome
msm00dy 3 weeks ago
I stumbled upon your whole serious by accident...I'm glad I did. I love the website also. Reading about your space plants now! Thanks and please keep it up! Hopefully the cheese came out great!
kamikazekeebler 3 weeks ago
The only thing I dislike about old style of preservation (no matter the style of food), is the waiting. I made some real pastrami and stored it in the brine for 3 weeks. Most delicious sliced meat ever... I have some cheese I made and my wife keeps saying, "oh that cheese looks so nice in that back room, just sitting there begging to be eaten...oh the wait - the WAITING!"
backyardsounds 1 month ago
You mentioned you don't have a vacuum sealer so you use wax. Is a vacuum sealer as good as wax? I have one and it would be much easier I think.
thanks
ntmarbles 5 months ago
@ntmarbles I have a vacumn sealer, but wax is more traditional and non-electric... A Vacumn sealer is MUCH easier, and does pretty much the same thing. Vacumn sealing offers better protection, but waxing allows a little moisture exchange for aging.
TNGun 5 months ago
@TNGun And aging, from what I've gathered about cheese, wine and some excellent microbrewed beers, is to be valued. For microbrewed beers, some benefit is gained from letting them age, tho I only of that with "La Fin du monde" or the "Fin du monde" of Unibroue in Quebec, Canada, which was bought out by Sleeman's of Ca while they've maintained the recipe. It's supposed to be fruity beer, but it comes thru much more with aging. Aging is sort of like ripeness, I guess.
mikecorbeil 2 months ago
You don't wax cheese like this, you dip the cheese into the wax.
sunbird62 9 months ago
@sunbird62 TNGun said that using a natural bristle brush to apply the melted wax isn't the way it'ld be done by cheese-making businesses, manufacturers, whatever they're called; but, the wax can also be applied as he shows. There's nothing wrong with using the brush; it's just that it's surely not as quick as dipping.
mikecorbeil 2 months ago
just a hint if you use a microwave safe glass bowl as the top boiler you can pop it in the freezer for about 20 mins and the wax will pop right out!
kibaslover1 9 months ago
@kibaslover1 I wonder if what you say about the melted wax being easily removable by using a microwavable container for melting the wax and then, when finished, you place the container in a freezer for 20 minutes might work with stainless steel pots, as well.
mikecorbeil 2 months ago
Where can I buy this type of wax? Also if the entire wax is not used can it be re-heated latter?
SuchaCaligrrl 10 months ago
@SuchaCaligrrl I reuse mine, actually, I have a small pot that I use to melt the wax, and I let it cool in that same pot, so whenever I have wax (wither from mine or those little babel round cheeses) I just wash off the wax and throw it in the pot also.... In Nashville their is a local brew-shop that sells cheese-making supplies, but you can get in online from several vendors.
TNGun 9 months ago
@TNGun Reusing the wax, even the wax that was used to coat a block of cheese, once the wax is cleaned of any cheese that clings to it anyway, should be perfectly safe, I believe. After all, it's only melted wax; not burned. I'm not a chemist or bio-chemist, but don't think there's anything to worry about with reusing wax.
I've also noticed over the years that farmers sometimes wax cabbages and rutabaga for the purpose of preservation.
mikecorbeil 2 months ago
@TNGun It didn't last 8 months, I barely lasted 3.... It was sharp and really good, but it was a lot "crumblier" than what I expected. It broke apart when we tried to cut it, so we just broke it up and at it that way, but it did melt very smoothly, and we used it some really AWESOME grilled cheese sandwiches.
TNGun 11 months ago 2
It's been 8 months...how was it?! This is def something I wanna try...waiting will be the hardest part because I LOVE sharp cheddar!
rexenne 11 months ago
Use a large coffe can for melting you wax in!
TheMrsVolfie 1 year ago
@TheMrsVolfie Better yet, reuse a sketty-sauce jar...no rusting. :)
rexenne 11 months ago
@TheMrsVolfie Better yet, reuse a sketti-sauce jar...no rusting. :)
rexenne 11 months ago
6 weeks, but the longer it ages the stronger it gets....
TNGun 1 year ago
@TNGun The longer cheese, cheddar anyway, ages, "the stronger it gets"?
What if a person is like me and told, by MDs, to avoid eating most cheeses, definitely all soft ones, leaving little choice besides cheddar and mozarella, possibly also Swiss, due to inherited cholesterol and triglyceride problems. For cheddar, I was told it's safe for me, but to stick with the mild kind and away from the (tastier) strong kind.
Do you know how long it takes to age cheddar for a mild kind?
mikecorbeil 2 months ago
how long do you age it.
wendlo1 1 year ago
Do you have to have the cheese in the fridge because I ain't got one.
WhoisJacqueFresco 1 year ago
@WhoisJacqueFresco
lol
1kash123 1 year ago