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Cheese Wax VS Sealed Vacume Bags

post #1 of 4
Thread Starter 

Good Day to All!!

 

here is my stupid question of the day,

 

I have been sealing my cheese for years and they store in my cooler well and rarely get moved other than to eat.

 

I am about to do my first cheese wax adventure and in all my reading I keep running across that as the cheese ages in the wax it needs to be rotated (often to some and monthly to others) to control settiling of moisture in the cheese.

 

am I missing something? or what is the difference in the ageing waxed or sealed if in my cooler/refer?.

 

thanks in advance for any thoughts or comments,

Tom

post #2 of 4

This is a question for Mr. T send him a PM

Happy smoken.

David

post #3 of 4
Thread Starter 

thanks david,

 

I have been getting outstanding help from Mr "T" . I put the question out there for the masses to see what everyone had experienced with either method. but as I said I cant thank MR "T" enough for his time and help.

 

Tom

post #4 of 4
I wish I could be helpful here but I can tell you that I saw some tv special on cheeses. In some places in Europe they have a person going into a room loaded with cheese an hanging all over. He turns the cheese ever few months. For what that's worth?

There was stuff all over the place and what made me remember this odd event was that there was no way I could even begin to know where I'd started to turn cheese and where I might have stopped if that was my job .
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