Posted on 03/11/2020 9:15:03 PM PDT by Mount Athos
You CAN have your favorite cheese on hand, even in an emergency, and even though no stores are open and you have no access to electricity.
All you have to do is buy the hard blocks of cheese that you want now in order to have them stored for up to the next 25 years.
Cheese wax prevents your cheese from developing mold or bacteria and it keeps the moisture in. Simply use a combination of dipping and brushing with a natural boar's hair brush to apply the melted cheese wax liberally to your block of cheese, let it harden, and then, VOILA – you’ve got your wish.
Be sure that you select block sizes of cheese that you and your family can easily consume within a 3 to 5 day period in order to avoid it going bad once you’ve cut into it.
It’s best to melt the cheese wax in a double boiler as opposed to direct heat.
The less you handle the cheese with your hands the better. Use food handling gloves.
Dip the cheese in for about 5 seconds, then bring it out and HOLD it there for about 90 seconds. Do 3 layers of dipping and then one layer of brushing.
Don’t store your waxed cheese in additional containers. Be sure to check for pockets or crevices that didn’t get sealed. Four total thin layers of wax is a good practice. The cheese surface should be clean and dry prior to waxing.
Cheese wax can be re-used several times.
(Excerpt) Read more at preparednesspro.com ...
You don’t need need wax, just cut off the mold and eat it. Wastes some cheese but better than starving
It’s a desert topping.
No, it’s a floor wax!
Ear wax is on sale...
I believe Joe Biden is being preserved this way as we speak, it seems like the democrats dipped him just after the Obamavirus, maybe they only did 2 layers because it only seems to have been partially effective. He looks wax covered, is very very cheesy, but seems to be rotting nevertheless.
Blessed are the cheesemakers!
just cut off the mold and eat it
I made parmesan cheese (12 oz. rounds)once a week for a year. I didn’t wax the first one I made. By the time it aged it was so hard you could neither cut it nor grate it.
I waxed the rest and got some really great cheese. The trick to waxing is getting the right temperature. Too hot and it runs off. Too cool and mold will form under it. Cutting away mold (and cheese) on cheese you have put a lot of work on and stored for a year is not a trifle.
If I ever find time to make it again I will hot wax the first layer and cooler secondary layers.
Spring time grass is soon here and I am surrounded by dairy cows. Maybe I just talked myself into it
Why cut it off. Moldy cheese is expensive. Stilton for example.
What about Venezuelan Beaver Cheese?
You dont want any of that if there is mold on it.
Not the same mold. The Stiltons and other blue cheeses are inoculated internally with a specific mold that tastes good. Other cheese have their rinds inoculated with desirable mold. The mold that comes from your refrigerator are usually not desirable and can taint the flavor of the cheese all the way through eventually.
I stand corrected: Leisure Suit Larry 7 has the recipe: “beaver milk from a Venezuelan beaver, a pinch of salt, rennet, lime juice substitute and a hint of mold”
You don’t say. I had no idea.
(Humor ~= Humidor)
Give it to Bernie he’ll eat anything. He will even stand in line for it.
Moose says... Stop it!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.