Cheese Waxing

I have been able to get local low temperature pasteurized, non-homogenized whole milk and decided to try my hand at making cheese. I ordered a simple cheese making kit and on Monday, I made Farmhouse Cheddar. It is supposed to be really easy and although all I had to go on was written materials, I think I did okay with the exception of reading the directions too many times, thus, numerous mistakes and oversights. The cheese curds seemed very forgiving and I really don't know what I was doing, but I was not too sure about when the curds were ready to be pressed. Well, I pressed on anyway and then let the cheese dry for 5 days. Today was waxing day. I went to Goodwill and bought a pot since the wax will forever be melded to it.

I thought I was going to find the waxing very taxing and I was not looking forward to dipping the cheese. Well, I had fun and the following pictures and the results of waxing my cheese adventure, which is the round wheel. I figured while I was going to melt a whole pot of wax, I might as well make use of the wax and my time and I drug out two- 2 lb. bricks of Tillamook cheese, and a small mozzarella and a sharp cheddar. I cut the Tillamook into 1 lb. blocks so it would easily fit into the pot to be dipped. For those of you that don't know, Tillamook cheese is a famous and popular brand native to the west coast and is made in Tillamook, OR. Most of their cheeses are medium cheddar, but they also make mild and sharp cheddars, as well as a vintage white cheddar (excellent) and some other specialty cheeses. Tillamook cheese is VERY good and our go-to cheddar.

This pic shows the cheese after dipping with the second coat of cheese. The round one is my Farmhouse cheddar.

Here you can see our specialty pot courtesy of Goodwill. It will forever be our waxing pot.

Here are our finished products with labels attached with a thin coat of wax. I will age my cheddar for at least 2 months. The other cheeses I will see how they fare sitting around at room temperature. They are supposed to continue aging, and as long as there are no holes in the wax, should be just fine to eat.

If you have any cheese making adventures that you would like to share, please let me know!