For the past two weeks I have been milking and doing chores at the neighbours home... hopefully they will return the favor one day. We milk goats here, but rarely have much surplus milk, we use it up quickly. So, with the extra cow milk I have been cheezemaking. Nothing fancy, but it seems to have been going well. My first attempts have been sitting for 2 weeks now, salted and re-wrapped when the cloths get damp. How do I know when to cover them with the wax stuff? Also my second batch doesn't seem to be making the same firm rind as the first batch. Any other suggestions would be great.

-- Marci B (daleb@kent.net), August 25, 2000

Answers

I have never made cheese from cows milk but am assuming that it would be the same as making cheese from goats milk. After removing from the press I let mine air dry on a mat until it feels dry to the touch (usually 1-2 days) turning several times per day so it will dry evenly, then I apply the wax. I never wrap mine in a cloth after it comes out of the press. I let it age for 6-8 weeks, turning it once or twice per week. You can slice off a small bit to sample the aging if you reapply wax to the part you cut off. Good luck and I hope this helps.

-- Marci (ajourend@libby.org), August 25, 2000.

You only need to let the surface of the new cheese dry to the touch before waxing, nothing more. It depends on how humid it is how long that takes, but if it takes more than a day or two, or if it's particulary hot and humid, I put the cheese in the refrigerator for a day or two. Modern fridges are all very dry inside because of the self-defrosting units common today; the rind will dry very quickly there. Be careful though you don't let it dry too long, and crack the cheese, for you won't be able to fix that. Good Luck!

-- Julia (Charmer24@juno.com), August 26, 2000.

You needn't wax, all cheeses. Let some 'go' and mold a bit-you'll be surprised at the flavor you'll achive! Just be sure to keep the cheese at a 55 temp/90 humidity-or so, with 'good' mold nearby, a nice dry, moldy old wheat or rye slice, perhaps. If the cheese 'turns' and gets grayish inside, toss it! I happen to be 'cheese keeper' at a small, but known company-can't say which, I'd get fired!

-- Kathy (catfish@bestweb.net), August 29, 2000.