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Finaly Waxed Cheese That Looks Presentable - Page 2

post #21 of 29
Thread Starter 
Quote:
Originally Posted by donr View Post
 

I was thinking about this before.

 

If you put dental floss around the cheese block and dug it into the cheese at the corners would you be able to dip it by the "handle"?  You could leave enough floss to tie into a loop so you can hang the cheese to cool, then trip off the excess.  This would also let you be able to split the wax off nicely to be able to reuse it (assuming you can).

 

If you have a ridiculously large pot, you could recoat like dipping candles.


donr,

 

the floss is a thought but then some floss would be abandoned in the final wax coating? your right about my wax pot , it has a five pound block of wax in it to start and a side mounted temp probe to watch wax temps and there still is room for another 5 pound block. I have one for red wax and black wax.

 

thank you,

Tom

post #22 of 29
Thread Starter 
Quote:
Originally Posted by Mr T 59874 View Post
 

Good looking cheese. I'm certain it will be appreciated as gifts.

 

When waxing  cheese, the wax should be applied at two different temperatures.  The first coat should be applied at a higher temperature in order to kill any bacteria that may encourage mold growth.  Additional coats may be applied at much cooler temps and are used for physical protection and as an air barrier.  As you may have found, it is much easier to use your hands rather than tongs. To help deter contamination, the use of rubber or latex gloves is recommended.

 

The following was taken from http://www.smokingmeatforums.com/t/123130/mr-ts-smoked-cheese-from-go-to-show-w-q-view

 

 To prevent mold, heat wax to 225°F - 107°C - 240°F - 116°C or the wax manufacturer's suggested temperature.  BE CAREFUL if taken too high, the waxes flash point may be reached.  To prevent pinholes, apply three coats by dipping or brushing the wax on.  To prevent melting the first coat of wax, apply the additional coats at a lower temp, 160°F - 71°C.

 

You will find that the cooler wax will go on heavier and cool much quicker.  I personally use a shallow dipping method, when applying wax to a rectangular block of cheese, it takes dipping six separate times to apply one coat.  Waxing cheese is a slow process,  there is no need to refrigerate cheese prior to dipping, after all we want heat on the first coat so it can serve the purpose of killing bacteria.

 

If you desire a seamless block of cheese, you may use a flambé torch or possibly a hair dryer to blend the seams in.  Like myself, many prefer the artisanal look of hand-dipped cheese.

If you are storing your cheese at warmer temps (70° or less) it may be necessary to turn it a quarter turn from time to time, as in time, it may begin to flatten.

 

Tom


Thank you Tom for the above addition to this thread

 

Tom

post #23 of 29

What at nice job on the wax coating. I have been wanting to coat my smoked cheese that way but didn't really ever have time to find the wax. I have always vac packed. Where did you get the red wax from if I might ask ?

 

O, yes and POINTS !:points:

post #24 of 29
Thread Starter 
Quote:
Originally Posted by Hoity Toit View Post
 

What at nice job on the wax coating. I have been wanting to coat my smoked cheese that way but didn't really ever have time to find the wax. I have always vac packed. Where did you get the red wax from if I might ask ?

 

O, yes and POINTS !:points:


Thank - You for kind words and the point.

 

I get my wax from the New England Cheese Company  http://www.cheesemaking.com/   I hope the link works.

 

Keep on Smokin,

 

Tom

post #25 of 29
Quote:
Originally Posted by Oregon Smoker View Post
 


donr,

 

the floss is a thought but then some floss would be abandoned in the final wax coating? your right about my wax pot , it has a five pound block of wax in it to start and a side mounted temp probe to watch wax temps and there still is room for another 5 pound block. I have one for red wax and black wax.

 

thank you,

Tom

Tom,

 

My thought is that in the end you will have a floss in the wax running the entire way around the block, with a little bit sticking out to be able to pull on to split the wax shell in half.  Quite similar to the Baby Bel or a pack of Doublemint.

post #26 of 29
Thread Starter 
Quote:
Originally Posted by donr View Post
 

Tom,

 

My thought is that in the end you will have a floss in the wax running the entire way around the block, with a little bit sticking out to be able to pull on to split the wax shell in half.  Quite similar to the Baby Bel or a pack of Doublemint.


donr,

you know I will give that a try on the some in the next batch. that is not a bad idea...rip strip ???

 

keep on smoking,

 

Tom

post #27 of 29
Like the floss idea
Everyday is an education thanks gus😀
post #28 of 29

OS sorry for the delay in reading this,not interested in waxing.But this is a great post on doing it.

Richie

 

:points:

post #29 of 29
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

OS sorry for the delay in reading this,not interested in waxing.But this is a great post on doing it.

Richie

 

:points:


Richie,

thanks for the points. Just thought I would share the adventure....:biggrin: we all have one at some point

 

Tom

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