Cheshire Cheese #2

| June 28, 2015 | Cheese | 1 Comment

Following on from Cheshire Cheese #1. The cheese has progressed nicely. it has been pressed for two days then allowed to dry. Now it’s time to wax it.

Cheshire Cheese - Dried and ready for waxing
Dried and ready for waxing.

 

Cheshire Cheese - Being waxed
The Cheshire Cheese being waxed. Normally I dunk the cheese into the heated wax but this one is too big for my pot so i brushed on the wax. Yes I made a mess.

 

Cheshire Cheese - Waxed and in the cheese cave
Waxed and sitting in the cheese cave. The temperature has been dropped slightly (10 – 13 degrees) so it looks like I’ll be making a few more cheese like this (cheddar, red leicester etc). This cheese needs to age for at ;east 3 months, 6 us better so we’ll see this one again at Xmas.

 

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One Comment
  1. Diana

    Cooking, wildlide, Technology..(as far as country livin’s concerned)……..! Life at Yarrawonga looks just lovely and an informative read 🙂