It is quite satisfying to make your own gourmet cheese.
A properly waxed cheese is resistant to the growth of mold and can safely be aged for as many as five years. All steps of the cheese-making process are important, but since waxing is the final step that ensures your cheese will last, it is about the most important. Fortunately, waxing an already bandaged cheese is neither difficult nor terribly time-consuming. Also, the time you'll spend waxing your cheese is a sound investment in the life of your cheese.
Instructions
1. Melt the wax over low heat in a double boiler pan that you have specifically designated for only this purpose; you don't want to cook in a pan you have been using for melting wax.
2. Roll your bandaged cheese through the wax. Do this as many times as you need to to achieve the thickness of wax you desire; a couple of thin layers of wax are preferable to one thick layer. Dribble wax over any areas of the cheese that are not thoroughly waxed. Do not leave any exposed areas.
3. Label your finished cheese with the date on which you waxed it. Store your finished cheese in your refrigerator. Age it for at least a month or even for much longer if you are making an aged cheese. Some cheese makers age their waxed cheese for five years. Let your preference guide you; longer aging creates stronger-flavored cheese.
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