Great video! One thing I did notice is you never mentioned proper wax temperature. My family has been making cheese for sale for years and waxing them as well. And in order to properly wax a cheese you need to have the wax temp at 225-240F degrees for your first dip to stop the bad molds. Your next dips are best around 160F. So right now you are risking harmful mold. Just wanted to let you and others know so you stay safe!
Next time you do this you should try the rotation method. That's 1.dip & cool 2. flip, dip & cool 3. rotate 90 degree, dip & cool 4. flip, dip & cool.... It keeps you from having a thick overlap line that can crack if mishandled. That does depend on the melt temp and hardness of the wax you buy. I also use it to seal metal tins with things I want to preserve.
My husband's latest hobby is cheese making, so we keep our wax in stored in a dedicated crock pot! It works really well, you just have to lug it in early in the day you intend to do your waxing! He also has my print out little slips of paper that have the type of cheese & date info we use which he places between the two thin layers of wax he adds.
About (OIE!) twenty years ago I was in Wisconsin for work and there was this private owned cheese house! He had 20 year old aged sharp cheddar and it was incredible. He waxed the cheese you would buy! Best cheese ever!
I live in WI and we make cheese. Yes 20 year old is GREAT. To bad its so hard to contact people on youtube If i could contact you i would be glad to send in the mail cheese, once its waxed it can make it though the mail easy.
I've mentioned it before, I'll say it again, THANK YOU LINDA!!! Because of you, I pressure can and now I'm to wax cheese. :) I can't believe I've never heard of this. I'm so excited. I wonder what else I can wax...
Good job. I think that if your blocks are slightly wedged shape, if you dip the wedge shaped side in first, (not the straight side,) the blocks will stand upright better. Just a tip I learned the hard way.
I think this is such a great idea - I would never have thought to do this. We often buy large blocks of cheese from Costco, so this would be a perfect solution for us.x
This is a bad tip, the temp change will cause it to release moisture underneath the wax which will help cause it to mold, the last thing you want on your cheese is water (thats why you wax it)
great idea. a suggestion .. if you get one of those low cost bamboo and wire strainer ladles generally used with hot oil cooking .. you should be able to dip the entire chunk in one go. next time put the down side up and do it again. you could salvage the wax after use and make emergency candles in glass jars for your vehicle break down kit.
"thank You for sharing this vital info for cheese lovers"!!! FYI, in the future... PLEASE just "get to it". ( I don't mean to sound mean (. Our time is limited of the millions of videos, so we don't particularly care about all the personal details... Thanks again :)
@Lorie Joy, ummm I don't mean to sound mean 🙄, but do you know how to use the fast forward button, get off your high horse KAREN and don't be rude.. FYI, here's another tip, it shows you on the video how long it's going to be, if you don't have time to watch it, then don't hit the watch button KAREN!
Linda, I have the cheese wax and will definately be storing some cheese. I have a question, do I have to store in refrigeration? Or can I dip and store in cool room? And how long will it store in both, do you know? Thanks so much for your awesome vids.
here is how i do it, this way is long and messy. cut the same as video, i put a small stainless steel rod in one end, mist with Colloidal Silver to kill all germs and mold spores. dip in bees wax (from my hives) all the way. dip in cold water to almost the top. since you dipped in cold water you can now handle the wax, pull the steel out use a hot knife and melt the hole in wax. re dip that side, dip in water---- DONE i have tried mine from my food storage 5 and 10 years later and it was great. my storage stays at an even 54 degrees year round. don't think i would do any cheese softer that cheddar i do tons of parm , swiss and cheddar , all hold very well
Imhotep. I know this comment is 2 yrs old I hope you will answer my question about wax. Your method sounds rock solid. My question is can I buy beeswax to use for this as I dont keep bees. Much obliged.
@@pegsol3834 Hi Peggy, I do not have my bees anymore. since it is looking like the country is about to collapse i moved to my place in the rockies away from any cities. i am starting new hives soon but will be a couple years from now till i would have enough to share. you can go to ebay and buy raw bees wax there. just get the raw from a keeper. wax for crafts and candles have been hot filtered and may have additives.
If you’re using the same color wax as the cheese, how can you tell if it’s adequately covered? Including the little pin holes that sometimes show up in the dipping process.... For anyone else, it’s probably a good idea to use a different color wax than the color of the cheese.
Hi Linda, have you ever tried dehydrating your cheese? If you have could you show us how you do it? Thanks in advance :) Love your videos on food storage, keep them coming :) x
great video- my daughter bought a used cheapo crock pot that she uses for her cheese wax- and its realy easy- just plug and turn on to melt- wax- and then put it away when done... blessings
For that to happen, there had to be moisture and / or mold spores between the wax and the cheese. Try these things: + dry ur cheese longer + make sure your hands, fingernails & all surfaces are super clean (free of microscopic mold spores) + make sure you dip the cheese *completely* in vinegar + spend the extra $ to get a cheese wax with a mold inhibitor in it + make sure your cheese is stored in a very cool place, especially in summer (you may need to refrigerate it)
to the best of my knowledge the vinegar is more of wash, it evaporates, so I don't think it would leave a taste or smell. If anyone knows different please let me know
Linda, I am new to this, so if this seems like a stupid or silly question, please forgive me. Once you have dipped your cheese in wax, how do you store it? Do you store it in the fridge, freezer, or pantry? I am assuming the pantry, but again, I am new to this!
I have the kits to make homemade cheese and I got the wax to encase the cheese I just have not gotten around to it. Great video and thanks for the info.
Did U put burner on high till cheese came to temp? How many minutes did it take for wax to come to temp? What temp. did you go with? Did you use mild or sharp. Thanks
How wonderful ! What a great idea. How do you store the cheese Linda? And where ?id love to look into this more and maybe give it a go myself. Thanks Hun
This is great. We don't eat a lot of cheese and sometimes I've had it go bad. This way if I've bought too much I can preserve it... don't know if it would last a year in our house lol, but at least I can preserve it a little so we don't waste money.
Must it be stored in the refrigerator? I thought the point of waxing was to be able to keep it in the pantry-- but I have never tried waxing cheese yet.
Hi Linda, can you tell me the color and brand of paint in your living room? I know this is an odd question but I've remolded my kitchen/living room area and that is the color I am looking for and hate to go buy one after the other testing, so if you can tell me the brand of paint and the color that would be helpfull! Thanks..BTW I am going to try waxing cheese!
just purchased a wine cooler i usually vacuum pack it but I am going to try wax some and aging some in the vacuumed in the wine cooler ( I have heard that works)
can I store cheese in a vaccumed foodsaver plastic bags? and get the same result instead of waxing? what if I wax.. should I get red of wax before eating the cheese? I never saw something like that! is the wax come off easily? thank u
Hello Linda, I'm alittle confused. One other RUclips showed putting cheese in freezer for 10minutes and cheese needed to be put on wooden rack only. Can you enlighten me. I would like to try cheese(one of my favorite things).
I was watching another of your video's about the Hamburger Helper.. Yum.. and you talked about waxing cheese. I am very interested.. So I will watch your video on this..
This is something I've not tried yet, but have been meaning to. I saw Katz's video many months ago. Do you also get the 'wet watery build up' like she did. I think it was over a period of time, and she showed how to take care of that. Didn't know if it perhaps has something to do with not drying the cheese enough, or wax is too hot causing moisture to escape.
How long the cheese last? Just a year? Also no fridge needed right? N last any wax? Sorry,a newbie here. Btw now for.theat.price u buy less than half lb😭
What if u want to store for longer than one year? Will cheese store five years or longer? I understood u to say that u have a dictated crisper drawer in your spare frig, but what is your cheese storage plan if you have significant power lose. Haiti still has no power. I have a real old fashion cellar open to crawl space, but if i just put it down there mice would eat it. If I put it in a container, say glass I would think condensation would occur & there would be mold growing on the wax. Ideas??
I really appreciate the time and effort that people take to put videos on here , but the first 5 minutes was basically cut 10 pound of cheese into 8 ounces blocks and let dry over night .
GiGisjourney Newly laid eggs are good at room temperature up to 10 days. If you think you won't use them that fast, refrigerate or preserve them. If you plan to hatch chicken eggs, viability of a fertilized egg is good up to 7 days; after 10 days the chance of development is so low it's not worth trying (might get a couple of chicks out of a dozen 10-day-old eggs - and then I'll feed them for six months only to discover they're both roosters, rofl!).
+GiGisjourney Hey there GiGi, I know that this is an old post, but I thought I'd reply, in case you hadn't found an answer. When you get your eggs directly from the chickens, they ought to be good on the counter for a week or so. However, if you wash the eggs (as all commercial producers do) it washes away the natural oil (called a "bloom") that coats the egg. This bloom seals the pores in the eggshell, keeping moisture in and bacteria out. To re-seal the egg, coat it in a waxy oil. Some people use mineral oil, but I have found that this affects the flavour. Besides, mineral oil can be dangerous if it gets on your skin, and can even cause estrogen issues - not the sort of thing I want to be tasting in my food! I tend to use olive oil, but have heard of others using coconut or avocado oil just as effectively. With the oil coating on them, they'll last for months in a cool area (i.e. store in a cellar or something instead of near the warmth of the stove and fridge condenser), and used to keep well over entire Canadian winters when I was a chicken-raising kid. In the several years we had chickens, I only recall a couple instances of getting a bad egg. I've heard some people say that they'll last up to a year, but that might be pushing it a little. I would say six to eight months would be a more realistic time-frame. By the bye: the eggs needn't be soaked in the oil; simply rub a layer from your palm onto the shell, so that it's nicely coated. I hope this helps. Happy preserving!
I know this is a really old question, but I thought I'd answer in case you haven't seen it in her video......in one of her videos, she answers this question....they are hollow eggs. :)
I'm not sure that I understand why the waxing is necessary if you are also keeping these refrigerated. I vacuum seal 2 lb and 8 oz blocks in FoodSaver bags and keep them in the refrigerator for a year or more. No drying, or waxing necessary. Am I missing something important? This would make sense if it were being kept out a room temperature. Can someone enlighten me? Thanks.
enhstudios I have a model V2240 which was already outdated when I purchased it new on Canadian eBay. Shipping from Canada is exorbitant so the whole thing cost $150. I specifically wanted this model because the newer models have numerous complaints-particularly the stand-up models-and many of those complaints were from previous owners of other FoodSaver models. After much research, I determined this was best for me but since they are no longer sold in the U.S., I could only find new ones still being sold in Canada. Hope that helps. P.S. It has turned out to be one of the best investments I ever made. Wish I'd had one years earlier.
waxing cheese was the way to preserve cheese long before foodsaver existed. you only need a cool dry place to store. she uses her crisper in the fridge because she doesn't have a cool dry place to store. It gets hot where she lives.
Cassandra Morehouse Yes, I realize that's how it was done in the olden days but it is long and tedious when the same effect can be achieved by pushing a button and waiting about 20 seconds. I vacuum seal cheese that cannot be frozen and tuck them in at the very back of the refrigerator where they are least likely to be in the way. Cheese that will be turned into sauces or those that freeze without ill effects are simply frozen. Some people keep separate refrigerators--usually older models--for housing nothing but cheese. In the "olden days" they had no refrigeration. I have noted that in large English country homes, small rooms--usually at underground levels with stone walls and no windows--were dedicated entirely to cheese storage. These were rooms where it was unlikely for mice to find ingress. Thanks for the input. :)
wonderful video linda thank you so much i am going to try this I get a ton of cheese and some of it goes to waste before i can use it up this is a great way to save it keep up the wonderful videos i do enjoy all of your videos and so look forward to watching you huggs
Great video! One thing I did notice is you never mentioned proper wax temperature. My family has been making cheese for sale for years and waxing them as well. And in order to properly wax a cheese you need to have the wax temp at 225-240F degrees for your first dip to stop the bad molds. Your next dips are best around 160F. So right now you are risking harmful mold. Just wanted to let you and others know so you stay safe!
Great info! Thank you 👍
Not having fake nails : bacteria 101
What is the best wax to use
How can check that the wax is hot enough?
@@lashanmumphrey8578 thermometer?
To discern the týpes of cheese, just cut them in different shapes 😉 square for cheddar, triangle for mozzarella, etc 😊
Lia You could also use different colored waxes...
Or scratch an M or C in the cold wax
old crock pots from yard sales work great for melting wax, I use them for candle making
Next time you do this you should try the rotation method. That's 1.dip & cool 2. flip, dip & cool 3. rotate 90 degree, dip & cool 4. flip, dip & cool.... It keeps you from having a thick overlap line that can crack if mishandled. That does depend on the melt temp and hardness of the wax you buy. I also use it to seal metal tins with things I want to preserve.
My husband's latest hobby is cheese making, so we keep our wax in stored in a dedicated crock pot! It works really well, you just have to lug it in early in the day you intend to do your waxing! He also has my print out little slips of paper that have the type of cheese & date info we use which he places between the two thin layers of wax he adds.
WOW! Great idea! I just bought a block of wax-plan on doing some cheese this weekend. I will definitely label them this way.
About (OIE!) twenty years ago I was in Wisconsin for work and there was this private owned cheese house! He had 20 year old aged sharp cheddar and it was incredible. He waxed the cheese you would buy! Best cheese ever!
I live in WI and we make cheese. Yes 20 year old is GREAT. To bad its so hard to contact people on youtube If i could contact you i would be glad to send in the mail cheese, once its waxed it can make it though the mail easy.
I've mentioned it before, I'll say it again, THANK YOU LINDA!!! Because of you, I pressure can and now I'm to wax cheese. :) I can't believe I've never heard of this. I'm so excited. I wonder what else I can wax...
I remeber as a kid my grandmother would make strawberry jam and I would go though it like a buzz saw. She would put it in jars and at the top was wax.
I remember the wax at teh top of jam too
Still was all my jams
Good job. I think that if your blocks are slightly wedged shape, if you dip the wedge shaped side in first, (not the straight side,) the blocks will stand upright better. Just a tip I learned the hard way.
I have vacuum packed blocks of chedder and had excellent long term results. Thanks for the vids Linda!
I think this is such a great idea - I would never have thought to do this. We often buy large blocks of cheese from Costco, so this would be a perfect solution for us.x
I know this is an old vid but here's a tip...put your cheese in the freezer for about 15 minutes before waxing, and the wax cools almost instantly.
This is a bad tip, the temp change will cause it to release moisture underneath the wax which will help cause it to mold, the last thing you want on your cheese is water (thats why you wax it)
@@xxnekonekoxThanks for the tip. Blessings.
does this cheese have to be refrigerated or can it be stored in my "cold room"?
video starts at 2:34
great idea. a suggestion .. if you get one of those low cost bamboo and wire strainer ladles generally used with hot oil cooking .. you should be able to dip the entire chunk in one go. next time put the down side up and do it again. you could salvage the wax after use and make emergency candles in glass jars for your vehicle break down kit.
"thank You for sharing this vital info for cheese lovers"!!! FYI, in the future... PLEASE just "get to it". ( I don't mean to sound mean (. Our time is limited of the millions of videos, so we don't particularly care about all the personal details... Thanks again :)
@Lorie Joy, ummm I don't mean to sound mean 🙄, but do you know how to use the fast forward button, get off your high horse KAREN and don't be rude.. FYI, here's another tip, it shows you on the video how long it's going to be, if you don't have time to watch it, then don't hit the watch button KAREN!
Do you store the waxed cheese in a refrigerator/crisper - you mentioned it. Or is it shelf stable at room temp? I’m going to give this a try.
Linda, I have the cheese wax and will definately be storing some cheese. I have a question, do I have to store in refrigeration? Or can I dip and store in cool room? And how long will it store in both, do you know? Thanks so much for your awesome vids.
Many coments are saying a cool room works but u may have to move it into a refrigerator during summer.
I love your videos. It seems your Mom taught you many wonderful things you are still using. It would be fun to see you do a video with your Mom.
Hi Linda, great video on waxing hard cheese. You mentioned mozzarella, can you wax it, or any other soft cheeses?
here is how i do it, this way is long and messy. cut the same as video, i put a small stainless steel rod in one end, mist with Colloidal Silver to kill all germs and mold spores. dip in bees wax (from my hives) all the way. dip in cold water to almost the top. since you dipped in cold water you can now handle the wax, pull the steel out use a hot knife and melt the hole in wax. re dip that side, dip in water---- DONE i have tried mine from my food storage 5 and 10 years later and it was great. my storage stays at an even 54 degrees year round. don't think i would do any cheese softer that cheddar i do tons of parm , swiss and cheddar , all hold very well
Imhotep. I know this comment is 2 yrs old I hope you will answer my question about wax. Your method sounds rock solid. My question is can I buy beeswax to use for this as I dont keep bees. Much obliged.
@@pegsol3834 Hi Peggy, I do not have my bees anymore. since it is looking like the country is about to collapse i moved to my place in the rockies away from any cities. i am starting new hives soon but will be a couple years from now till i would have enough to share. you can go to ebay and buy raw bees wax there. just get the raw from a keeper. wax for crafts and candles have been hot filtered and may have additives.
They must put orange colouring in your cheese, because in Australia all that cheese is the colour of butter.
i look fore sale on the 8 oz and # packs but there are 4# blocks for around 10 $ I will likely star using that again
If you’re using the same color wax as the cheese, how can you tell if it’s adequately covered? Including the little pin holes that sometimes show up in the dipping process.... For anyone else, it’s probably a good idea to use a different color wax than the color of the cheese.
Hi Linda, have you ever tried dehydrating your cheese? If you have could you show us how you do it? Thanks in advance :)
Love your videos on food storage, keep them coming :) x
Do you just store this in the pantry when it's waxed? I can't wait to try it! Thanks for the video and thumbs up!
Your side profile when dipping in the vinegar was great. Love the nails too.
Getsetprep. Did u use the wax. On your cheese before vacc sealing it? Also, did u refrigerate it, or just place on shelf? Ty
Oh dear! I need a tutorial, on what wax to use.
Slice your cheese thin enough to fit between the rack and put parchment underneath. The rack will keep your cheese from tipping over.
great video- my daughter bought a used cheapo crock pot that she uses for her cheese wax- and its realy easy- just plug and turn on to melt- wax- and then put it away when done... blessings
Thanks for sharing your art of cheese waxing. Given the times we're facing, it certainly is a good process to know. Thanks. :)
Thank you so much, I've been making my own cheeses and have had a failure with a waxed Havartii getting weepy and moldy.
For that to happen, there had to be moisture and / or mold spores between the wax and the cheese. Try these things:
+ dry ur cheese longer
+ make sure your hands, fingernails & all surfaces are super clean
(free of microscopic mold spores)
+ make sure you dip the cheese *completely* in vinegar
+ spend the extra $ to get a cheese wax with a mold inhibitor in it
+ make sure your cheese is stored in a very cool place, especially in summer
(you may need to refrigerate it)
Soft cheeses dont store well. Research which cheeses are good for this process. Imho.
Hi Linda. Is this just paraffin wax, The kind we use to use to top jams?
What kind of wax is this? Where do you get it?
+Jeanette Silhouette Amazon
I'm curious about the vinegar also - it doesn't affect the flavor? What if you make your own cheese - would you also use the vinegar before waxing it?
the vinager is to kill mold
You mentioned mozzarella which is a soft cheese correct? Can you still wax? I heard only hard cheeses. Maybe that’s just for shelf stable cheeses ?
Hello Linda. Does dipping the cheese in vinegar change the flavor of the cheese? If so, is there any way to get around using vinegar?
to the best of my knowledge the vinegar is more of wash, it evaporates, so I don't think it would leave a taste or smell. If anyone knows different please let me know
No I ordered it online:)
Awesome!! Such a great video. You showed every step and kept it entertaining. Thank you for posting.
That was awesome 👌 THANKS FOR SHARING YOUR VIDEO
Linda, I am new to this, so if this seems like a stupid or silly question, please forgive me. Once you have dipped your cheese in wax, how do you store it? Do you store it in the fridge, freezer, or pantry? I am assuming the pantry, but again, I am new to this!
+1powerfulforce I store it in the garage frig but if you have a cool spot that is fine too:)
Can't wait to do this! Thanks for the know-how & inspiration! Have a wonderfully blessed day!
Over a year and yes in a cool room is fine it just gets so hot here that I use the frig.
Hey girl, repost those older videos, I’m watching all of them I can find for review. Hard times, they are a coming, count on it!
Do you use the standard wax you buy in the canning section of the store? Thanks, that was a real informative video....Have a safe and Tasty one....
Great video Linda! I will be implementing this process this year, as well as my homemade jerky and other useful tools.
I have the kits to make homemade cheese and I got the wax to encase the cheese I just have not gotten around to it. Great video and thanks for the info.
Did U put burner on high till cheese came to temp? How many minutes did it take for wax to come to temp? What temp. did you go with? Did you use mild or sharp.
Thanks
Ok cool and they won't sweat in there at all? How long do you think the cheese could last?
what kind of wax did you use? great video, very informative. thank you
How wonderful ! What a great idea. How do you store the cheese Linda? And where ?id love to look into this more and maybe give it a go myself. Thanks Hun
Do you store them in the cool dry place in containers with lids? Thank you :)
This is great. We don't eat a lot of cheese and sometimes I've had it go bad. This way if I've bought too much I can preserve it... don't know if it would last a year in our house lol, but at least I can preserve it a little so we don't waste money.
wow Linda, another great idea, Thanks. Where do you get cheese wax ?
Must it be stored in the refrigerator? I thought the point of waxing was to be able to keep it in the pantry-- but I have never tried waxing cheese yet.
u can store the waxed cheese in a cool room... u may need to move it to fridge in summer, tho
You should and I did but it got cut off:) Let me know. Remember it gets sharper as it ages.
~Linda~
Hi Linda, can you tell me the color and brand of paint in your living room? I know this is an odd question but I've remolded my kitchen/living room area and that is the color I am looking for and hate to go buy one after the other testing, so if you can tell me the brand of paint and the color that would be helpfull! Thanks..BTW I am going to try waxing cheese!
just purchased a wine cooler i usually vacuum pack it but I am going to try wax some and aging some in the vacuumed in the wine cooler ( I have heard that works)
Angie I use my bottom crisper in my garage frig.
Thanks Doll:)
After the wax process how do I store it after. Thanks
u can store the waxed cheese in a cool room... u may need to move it to fridge in summer, tho
can I store cheese in a vaccumed foodsaver plastic bags? and get the same result instead of waxing?
what if I wax.. should I get red of wax before eating the cheese? I never saw something like that!
is the wax come off easily?
thank u
wax comes off easy yes. but dont use candle wax, it has to be cheese wax.
if you use a foodsaver you don't need to wax. waxing has been used to preserve cheese long before vacuum sealing was invented.
Hello Linda, I'm alittle confused. One other RUclips showed putting cheese in freezer for 10minutes and cheese needed to be put on wooden rack only. Can you enlighten me. I would like to try cheese(one of my favorite things).
Did you make this cheese or was it store bought and you just cut it into chunks??
I was watching another of your video's about the Hamburger Helper.. Yum.. and you talked about waxing cheese. I am very interested.. So I will watch your video on this..
This is something I've not tried yet, but have been meaning to. I saw Katz's video many months ago. Do you also get the 'wet watery build up' like she did. I think it was over a period of time, and she showed how to take care of that. Didn't know if it perhaps has something to do with not drying the cheese enough, or wax is too hot causing moisture to escape.
Never thought of doing this. I can't wait to try it...
great video and thanks for sharing. Really enjoyed and will help me with my cheese. Thanks
What wax do you use please?
Thankyou! I had been given a few blocks of the cheese wax by a friend. Great info!
So you know why Katscrudle is no longer making videos. I love her videos?
Great video! I read through all the comments and didn't see where you bought your cheese wax in bulk. Can you post a link please?
what kind of wax do you use and where do you get it from?
Norm I tried the dehydrating too and no...Let me know if you try:)
I've done this and the bars always leak and often bust or mold. Any suggestions?
How long the cheese last? Just a year? Also no fridge needed right? N last any wax? Sorry,a newbie here.
Btw now for.theat.price u buy less than half lb😭
after it's waxed, do you store in the fridg or can it go to the pantry?
What if u want to store for longer than one year? Will cheese store five years or longer? I understood u to say that u have a dictated crisper drawer in your spare frig, but what is your cheese storage plan if you have significant power lose. Haiti still has no power. I have a real old fashion cellar open to crawl space, but if i just put it down there mice would eat it. If I put it in a container, say glass I would think condensation would occur & there would be mold growing on the wax. Ideas??
I really appreciate the time and effort that people take to put videos on here , but the first 5 minutes was basically cut 10 pound of cheese into 8 ounces blocks and let dry over night .
I was literally just thinking of looking this up... and it just popped up on the list... great.!!!
I am so interested in making cheese. Linda nice video and TY for sharing.
Thanks! May Jesus continue to bless you and your family
Rain Country Homestead sent me to this video, going to try waxing some cheese soon!
Can you use any kind of cheese?
It would have to be ripened cheese (Cheddar, Swiss, etc)...
...the unripe cheeses (Brie, Camembert, etc) have too much moisture for long-term storage
Thanks I've never seen big blocks like that ,,,,but i will be looking for them
I saw your egg holder on the counter...how long do your eggs stay on the counter that way? I have chickens and was curious about leaving them out.
GiGisjourney I've heard if you rub mineral oil on the eggs they will be sealed and keep for months right on the counter...
GiGisjourney Newly laid eggs are good at room temperature up to 10 days. If you think you won't use them that fast, refrigerate or preserve them. If you plan to hatch chicken eggs, viability of a fertilized egg is good up to 7 days; after 10 days the chance of development is so low it's not worth trying (might get a couple of chicks out of a dozen 10-day-old eggs - and then I'll feed them for six months only to discover they're both roosters, rofl!).
+GiGisjourney Hey there GiGi,
I know that this is an old post, but I thought I'd reply, in case you hadn't found an answer.
When you get your eggs directly from the chickens, they ought to be good on the counter for a week or so. However, if you wash the eggs (as all commercial producers do) it washes away the natural oil (called a "bloom") that coats the egg. This bloom seals the pores in the eggshell, keeping moisture in and bacteria out. To re-seal the egg, coat it in a waxy oil. Some people use mineral oil, but I have found that this affects the flavour. Besides, mineral oil can be dangerous if it gets on your skin, and can even cause estrogen issues - not the sort of thing I want to be tasting in my food!
I tend to use olive oil, but have heard of others using coconut or avocado oil just as effectively.
With the oil coating on them, they'll last for months in a cool area (i.e. store in a cellar or something instead of near the warmth of the stove and fridge condenser), and used to keep well over entire Canadian winters when I was a chicken-raising kid. In the several years we had chickens, I only recall a couple instances of getting a bad egg. I've heard some people say that they'll last up to a year, but that might be pushing it a little. I would say six to eight months would be a more realistic time-frame.
By the bye: the eggs needn't be soaked in the oil; simply rub a layer from your palm onto the shell, so that it's nicely coated.
I hope this helps. Happy preserving!
I know this is a really old question, but I thought I'd answer in case you haven't seen it in her video......in one of her videos, she answers this question....they are hollow eggs. :)
I'm not sure that I understand why the waxing is necessary if you are also keeping these refrigerated. I vacuum seal 2 lb and 8 oz blocks in FoodSaver bags and keep them in the refrigerator for a year or more. No drying, or waxing necessary. Am I missing something important? This would make sense if it were being kept out a room temperature. Can someone enlighten me? Thanks.
How much was your FoodSaver?
enhstudios I have a model V2240 which was already outdated when I purchased it new on Canadian eBay. Shipping from Canada is exorbitant so the whole thing cost $150. I specifically wanted this model because the newer models have numerous complaints-particularly the stand-up models-and many of those complaints were from previous owners of other FoodSaver models. After much research, I determined this was best for me but since they are no longer sold in the U.S., I could only find new ones still being sold in Canada.
Hope that helps.
P.S. It has turned out to be one of the best investments I ever made. Wish I'd had one years earlier.
waxing cheese was the way to preserve cheese long before foodsaver existed. you only need a cool dry place to store. she uses her crisper in the fridge because she doesn't have a cool dry place to store. It gets hot where she lives.
Cassandra Morehouse
Yes, I realize that's how it was done in the olden days but it is long and tedious when the same effect can be achieved by pushing a button and waiting about 20 seconds.
I vacuum seal cheese that cannot be frozen and tuck them in at the very back of the refrigerator where they are least likely to be in the way. Cheese that will be turned into sauces or those that freeze without ill effects are simply frozen. Some people keep separate refrigerators--usually older models--for housing nothing but cheese.
In the "olden days" they had no refrigeration. I have noted that in large English country homes, small rooms--usually at underground levels with stone walls and no windows--were dedicated entirely to cheese storage. These were rooms where it was unlikely for mice to find ingress.
Thanks for the input. :)
@@enhstudios also the power just went out so it's best to embrace those "olden days" so you aren't so dependent on others.
wonderful video linda thank you so much i am going to try this I get a ton of cheese and some of it goes to waste before i can use it up this is a great way to save it keep up the wonderful videos i do enjoy all of your videos and so look forward to watching you huggs
Wow, your house is beautiful and spacious.
Do you store it in the refrigerator or freezer?
You do all the things I want to do but never get around to doing. Thanks for sharing this. :)
What kind of cheese can you wax? Store bought cheese?
So how do you clean the wax from the bowl in the end?
How do you get the wax off before eating?
If you have a cool spot that works and it will keep longer than a year:)
hi. what kind of wax did you use please. thank you
Thank you Joe:)
No they don't I would private message her:)
Where do we get the wax for cheese
Where did you purchase the cheese in the large blocks??