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Waxing Cheese

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Published on Jun 25, 2011

You've asked for it, you've waited for it....well here it is! Katzcradul demonstrates how to wax cheese for long term storage. Firm cheeses are best: Parmesan, cheddar, and Swiss work best. If waxed and stored properly, these cheeses can last for years. The sharpness deepens with age. For best results, start with a mild - medium cheese. Sharp cheese are likely to develop and intense sharpness.

This is just one of many sources for cheesemaking supplies, but I highly recommend this New England Cheesemaking Supply Company:

www.cheesemaking.com

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