- Nov 25, 2014
- 70
- 17
I'm going to smoke cheese for the first time and I would like to wax the final product. I've seen people using white vinegar on their cheese prior to waxing. I'm not sure I want white vinegar on my cheese.
If the cheese is smoked and the wax is at 180 degree for the first dip, won't this pretty much eliminate the chance of bacteria? Any advice would be greatly appreciated.
Thanks,
Troutter
If the cheese is smoked and the wax is at 180 degree for the first dip, won't this pretty much eliminate the chance of bacteria? Any advice would be greatly appreciated.
Thanks,
Troutter