CHEESE NOTES

Cheese wax: torch away the rough edges

While waxing my raw milk cheddar today, I was confronted again by one of the challenges of cheese waxing, when you dont have wax deep enough to dip the wheel, and have to rely on the brush-on technique. It works just fine of course, providing an ample coat for your cheese, and probably even works better for properly sealing the little holes and crevices that inevitably dot the surface of the rind. But as the picture below shows, it leaves the surface looking a little more roughed up and lined than I’d like. I’m looking for that picture book wheel of cheese, dangit!

Solution: a chef’s torch (I’m sure I’m far from the first person to think of this). Keep reading to see how I dealt with this aesthetic conundrum…

Passing a chef’s torch lightly over the surface melts away the lines and smooths out and bumps, drips or brush strokes. And since you’re just giving it a quick once over with the torch, there’s no risk of damaging the cheese below. 

Halfway done, Before/After

There you have it, a dipped-smooth wheel of cheese without the dipping!

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Notes

  1. cheesenotes posted this