My grandma used to wipe the cheese with vinegar to kill mold spores just before she waxed it. She also had a dedicated frying pan for it that she left the wax in. It was one of those deeper frying pans though.
Kristin! I'm in the middle of waxing a colby right now (don't worry, stove off) ... it's HARD! I can't get the coats to be smooth. They have drips and bubbles. ugh.You're a pro. You make it look so easy!
Just a thought.... a lot of Premium Cheese's have a layer of cheesecloth beneath the wax. Baby bells have little straps. It seems the cheesecloth would both reinforced the wax and give you something to grab so that you can dip the entire cheese round at one time, like candle dipping. Of course, you would need a lot more wax. With smaller cheeses, just like the Baby Bells, you wouldn't need much wax, but you would have something to grab while you dip.
New subscriber from Australia. You are good girl. Most informative videos on home cheese making I have found. I particularly love all your intuitive innovations and adaptions. Thank you.
Jane Jago welcome and we are glad you found us! We had the opportunity to visit your beautiful country last Christmas (New South Wales). We loved every minute of it and actually got to visit the dairy goat farm of a man we’d met Stateside in October. Thank you for watching and for your kind comments!
I love the title... as far as the waxing method - freekin' genius Kirstin! I was concerned about not having a double boiler big enough. Well done! Once the large sides are done, I thought about using a "wok dock" to keep from knocking the corners on the rack.
I am so glad to have found you! So far I’m still in the research stage of cheese making. Lol I’m trying to learn and get an understanding of the “how’s and when’s”, before ordering basic supplys. You do a good job of editing for time and content, and I’m enjoying your vidios more than many I have watched. Any specific advice for a beginner like me? Thanks for sharing your knowledge!
I'm sorry to have missed your comment earlier. Probably the hardest things for me to learn were 1. Raw milk needs A LOT LESS culture. 2. Be sure to dry your curds out enough. Both of those mistakes will lead to flaky unappealing cheeses.
@@HammockHavenFarm Can you elaborate more on both of your tips? Or possibly make a video on this subject? I love your content and would love to see more of your wisdom! I truly value your channel, as many cheese making channels are used with cows milk or on a large scale.
Newbie here, but can I ask why you don’t do a rack over the pan and treat the cheese like a pour icing cake? It seems like that might give you a thicker cost on the edges that could be problem areas.
What is a cheese cave? Where can the cheese be stored for those 90 days? Is the cheese ready for eating in 3 months or should it be in storage longer? Does the flavour increase if it's left longer? This was a very good video. Thank you!
I have, but they don't seem to get as nice a flavor. I'll often age it waxed for several months, then cut and vacuum seal the wedges. They will continue to age slowly in the packaging.
I have not, but my friend uses it since they also keep bees. It is not quite as pliable as cheese wax, a bit more prone to cracking. It also gives a slight honey flavor to the cheese.
You don't really need to wax any cheese. However, waxing makes them easier to care for when you have a less than ideal aging environment. If you don't wax, you have to be much more attentive to humidity and washing/brushing the cheeses to control unwanted molds.
Tami Wittmier too dangerous! There’d be no way to pull the pan with the wax off the burner. It could easily get to flashpoint even if you turned the power off.
And that, my friend, is why this is the "don't try it at home" method :). This is not the safest way, but it works with minimal investment (a thrift store sautee pan and the wax itself). Thank you for watching!
HammockHavenFarm I tried viewing several times over several days. It’s loading today; first time any of your videos haven’t loaded first time, every time. Thanks for posting.
My grandma used to wipe the cheese with vinegar to kill mold spores just before she waxed it. She also had a dedicated frying pan for it that she left the wax in. It was one of those deeper frying pans though.
Kristin! I'm in the middle of waxing a colby right now (don't worry, stove off) ... it's HARD! I can't get the coats to be smooth. They have drips and bubbles. ugh.You're a pro. You make it look so easy!
It takes practice, hang in there! Jiggling the cheese in the wax can help eliminate some of those bubbles. Drips just give it character!
HOw hot is the wax? HOw cold is the cheese? Big temp difference will "shock" the wax and make it do what you describe.
Just a thought.... a lot of Premium Cheese's have a layer of cheesecloth beneath the wax. Baby bells have little straps. It seems the cheesecloth would both reinforced the wax and give you something to grab so that you can dip the entire cheese round at one time, like candle dipping. Of course, you would need a lot more wax. With smaller cheeses, just like the Baby Bells, you wouldn't need much wax, but you would have something to grab while you dip.
New subscriber from Australia. You are good girl. Most informative videos on home cheese making I have found. I particularly love all your intuitive innovations and adaptions. Thank you.
Jane Jago welcome and we are glad you found us! We had the opportunity to visit your beautiful country last Christmas (New South Wales). We loved every minute of it and actually got to visit the dairy goat farm of a man we’d met Stateside in October. Thank you for watching and for your kind comments!
I love the title... as far as the waxing method - freekin' genius Kirstin! I was concerned about not having a double boiler big enough. Well done! Once the large sides are done, I thought about using a "wok dock" to keep from knocking the corners on the rack.
nice job christen your right doesn't takes much over heating to ignite that stuff please be ever mindful Kristen thanks for the flick night
I am so glad to have found you! So far I’m still in the research stage of cheese making. Lol I’m trying to learn and get an understanding of the “how’s and when’s”, before ordering basic supplys. You do a good job of editing for time and content, and I’m enjoying your vidios more than many I have watched. Any specific advice for a beginner like me? Thanks for sharing your knowledge!
I'm sorry to have missed your comment earlier. Probably the hardest things for me to learn were 1. Raw milk needs A LOT LESS culture.
2. Be sure to dry your curds out enough.
Both of those mistakes will lead to flaky unappealing cheeses.
@@HammockHavenFarm Can you elaborate more on both of your tips? Or possibly make a video on this subject? I love your content and would love to see more of your wisdom! I truly value your channel, as many cheese making channels are used with cows milk or on a large scale.
Kristen you are the queen of cheese I love your videos
Newbie here, but can I ask why you don’t do a rack over the pan and treat the cheese like a pour icing cake? It seems like that might give you a thicker cost on the edges that could be problem areas.
What is a cheese cave? Where can the cheese be stored for those 90 days? Is the cheese ready for eating in 3 months or should it be in storage longer? Does the flavour increase if it's left longer? This was a very good video. Thank you!
Have you ever tried vacuum sealing your cheese to age it instead of waxing ? And whats your thoughts on this ? Thank you
I have, but they don't seem to get as nice a flavor. I'll often age it waxed for several months, then cut and vacuum seal the wedges. They will continue to age slowly in the packaging.
Chisten, congratulations great videos, my regards from Caracas Venezuela.
Rafael Otero, creo que usted es el primer subscriptor de Venezuela. Thank you for watching!
Hey, quick question. Have you ever used bees wax for waxing cheese?
I have not, but my friend uses it since they also keep bees. It is not quite as pliable as cheese wax, a bit more prone to cracking. It also gives a slight honey flavor to the cheese.
You make it look so easy! Thanks!!
Your videos really are wonderful, thankyou
Angela Shurtleff thank you!
If you want to kill bacteria on the surface of the cheese, just rub the cheese down with high proof alcohol or vinegar before you put the wax on
"Don't burn down your kitchen" - LOL
Tracey Osterlind very, very important. ;)
What kinds of cheese needs to be waxed?
You don't really need to wax any cheese. However, waxing makes them easier to care for when you have a less than ideal aging environment.
If you don't wax, you have to be much more attentive to humidity and washing/brushing the cheeses to control unwanted molds.
Thank you for the great explanation! Now I understand how to wax my cheeses.
Have you tried the cream wax method before?
If so what are your thoughts on that versus this hard wax method?
What kind of wax did you use?
Vanessa Pierce I use cheese wax. Cheesemaking.com sells it.
Sorry Mom... I'll call you back, my wax is burning... Lol
hahaha!!!! Exactly.
Do you think an electric skillet would work for this or to dangerous 😁
Tami Wittmier too dangerous! There’d be no way to pull the pan with the wax off the burner. It could easily get to flashpoint even if you turned the power off.
this is all new to me but was that paraffin wax or bee's wax or floor wax? I didn't catch that part, sorry.
This is special cheese wax. It is available from most cheese suppliers. It's a little more flexible than beeswax or paraffin.
👍Thank you. 💝
Best and safest is to get a p.i.d temperature controller and autotune it to the wax heating properties.
And that, my friend, is why this is the "don't try it at home" method :). This is not the safest way, but it works with minimal investment (a thrift store sautee pan and the wax itself). Thank you for watching!
My Contry morroco very good
some butcher paper would help with the drips me thinks.
I subscribed
Use an Induction hot plate....
I was just looking for a “how to wax”
Wonder Woman
Meow!
It's not red. Why is it not red?!
I often wax the cheddars with red wax and the colby with clear wax so I can easily tell them apart in the cheese cave.
This video will not load properly.
It's working on my end,. I will ask my tech guy (Chase) for advice.
HammockHavenFarm I tried viewing several times over several days. It’s loading today; first time any of your videos haven’t loaded first time, every time. Thanks for posting.