Storing Cheese Indefinitely

[Mullenite]

Storing Cheese Indefinitely


Method #1

1. Slowly and carefully heat red cheese wax over double boiler 210 degrees. You can use an old pan. (or pick one up at DI.) Do not use aluminum. If using Teflon make sure it’s in excellent condition with no flaking.
2. Most economical is to use bulk MILD cheese blocks, remove any wrapping from the cheese. (Use mild as it ages over time)
3. Cut cheese into meal size portions.
4. Dip dry chilled cheese pieces into the melted cheese wax. (Dip quickly do not let it linger in wax or cheese will melt.)Dip one side at a time.
5. Allow the cheese wax to dry completely then dip the next side.
6. Dip cheese in wax until you have 3 layers of cheese wax, making sure you have a smooth, thick, bubble free surface. (a bubble means air and mold needs air to grow)You can add a layer of cheese cloth for extra protection, but this is not necessary.
7. Store these wax covered cheese chunks in a sealed white food grade bucket in the coolest spot you can find, as in a cellar or unheated room. (This is to protect from getting bumped to puncture wax or to keep vermin away)

Method #2

1. After heating wax and preparing cheese as specified above.
2. Using a natural bristle brush (nylon will melt) brush wax onto dry chilled cheese pieces. Paint 2 or 3 thin coats allowing to dry completely between layers. Fill any air spaces.

Once you have your cheese stored properly it will store for a very, very long time, almost indefinitely. Remember it will continue to age - and therefore become sharper as the years go by, but it is still wonderful, and melt-able cheese to have at any time.

** When you are ready to eat your cheese the wax is simply peeled off and can be heated & strained through butter muslin to be reused over and over again.



You can buy Cheese Wax and Yogurt starts from this online store.
http://www.cheesemaking.com or at Real Food market in Orem on 800 North has the red cheese wax also.

Cheese Wax is especially made for coating cheeses. It helps prevent unwanted mold growth while retaining moisture in the aging cheese. This wax is flexible and will not become brittle as will paraffin. 1 pound of wax will cover 12-20 cheeses when brushed on. If you want to dip your cheeses you will need a 5 pound block and if you are waxing all the time 10 pounds will save you some money.

[ChelC]

Nothing wrong with it getting sharper... yum. Maybe I'll try this out and see how it works, then I can get the black label tillamook for the cost of wax and on sale medium cheddar.