I’ve made two batches of cheese so far this winter–Cheddar and Monterey Jack. I thought I’d try aging them in vacuum bags this time (versus in wax) because it seemed like the easier thing to do. However, the Cheddar developed some mold after a month and the Jack developed mold after just a few weeks. The mold isn’t anything to be concerned with, but it does need to be addressed (i.e. it must be wiped off with a vinegar and salt solution).
But, it got me thinking back to my first batch of cheese, which was waxed and had no mold issues. So, I got out the waxing pot tonight, wiped down the cheeses and waxed them. The Jack cheese will be eaten at the beginning of April, but the Cheddar won’t be ready until next January. I’ll have to keep an eye on them to make sure no mold develops beneath the wax, but I’m hopeful this will do the trick.
I ordered some more cheesemaking supplies last week for my upcoming batches of stirred curd Cheddar (which is a slightly less labor-intensive version of Cheddar) and Parmesan (which, incidentally, does not get waxed). That will be it for my cheese-making adventures until next winter as gardening season is about to kick into gear.