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Friday, June 24, 2011

Cheese Dipped for Long-Term Storage

I've been taking a 3-week food storage class at Honeyville Farms. I thought I knew a lot about food storage, well, I guess I don't. I learn something new every day at work from customers and I am gleaning a boat-load from this class. I am definitely using this idea. ~Karin


Cheese Dipped for Long-Term Storage
-Use Mild Cheese-


To dip cheese in wax, follow these steps:

  1. Divide 5 lb. loaf of cheese into portions your family will eat in ONE day.
  2. To melt cheese wax, you will be using the double-boiler method. Place water in tall stock pot, filling a little over half way. Wash empty #10- can, removed label and place can in pot of boiling water.
  3. Put chunk of cheese wax in #10 can and let melt completely.
  4. Take cheese sections and arrange the sections in the same pattern on the cookie sheet. This will help you remember where you are in the dipping process.
  5. Take the section of cheese and dip it into the cheese wax. It will cover approximately half of the section. Take that section and FLIP it so the wax side is on top. Take the next section and do the same first dip.
  6. After all first dips are done, grab the section by the waxed part and dip and opposite side of the cheese section. Make sure you SLIP tat section up each time. Continue this process until all sections are dipped again.
  7. Now, do each of the sides, and then the middle. Now you have your FIRST layer of wax on each cheese section. All part of the cheese should be covered at this point.
  8. Do the previous steps again, repeating TWO more times.
  9. Once the sections are dipped THREE times, store sections in Square bucket with lid in cool, dry place for 8-10 years!
Can you believe that? 8 to 10 years!!! Yippee!

~Karin
Posted by Karin at 10:27 AM
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10 comments:

  1. Kristi Lyn GlassJune 24, 2011 at 11:20 AM

    Great tip! What kind of wax should I use?

    ReplyDelete
  2. KarinJune 24, 2011 at 7:48 PM

    It's called Red Cheese Wax. I googled it and it seems you can get it in yellow also. About $5.50 for 1 pound. In my post I mentioned it would stay good for 8 to 10 years, the information blurb on the wax said INDEFINATELY! Whoohoo!

    Also, you will be dipping "mild" cheese. The longer you leave it - the sharper it gets.

    ReplyDelete
  3. SaddleupJune 26, 2011 at 3:21 PM

    Check in the RMSI Survival Gear Store for Wax and Cheese cloth etc.

    ReplyDelete
  4. AnonymousFebruary 19, 2012 at 7:14 PM

    I LIKE HARD EXTRA SHARP CHEDDAR FROM WAL-MART,CAN I USE THIS FOR MY CHEESE? MANY TELL ME THAT STORE BOUGHT CHEESE WILL NOT KEEP AND WILL PROBABLY TURN INTO MUSH. PLEASE HELP.

    PATTY

    ReplyDelete
  5. KarinFebruary 20, 2012 at 7:15 AM

    I have never heard of store bought cheese turning to mush. Perhaps the processed cheeses (i.e. Velveeta, etc)

    You can still dip your extra sharp cheddar in wax, but just realize that it will become sharper the longer you store. Hence, I recommend using mild cheeses to start with.

    Report back and let us know what happens.

    ReplyDelete
  6. AnonymousSeptember 20, 2012 at 1:43 PM

    This may sound dumb can you use munster and stuff like farmers cheese for this too?

    ReplyDelete
    Replies
    1. SaddleupSeptember 20, 2012 at 5:25 PM

      Yes, but you may find that the cheese may not last as long as some of the harder cheeses. It would seem to me that the longer you store it, the sharper it would become, and perhaps a little dryer.

      Delete
  7. AnonymousMarch 14, 2013 at 8:00 AM

    Quick tip for anyone doing this. Use hard cheeses like cheddar and swiss. Bring it to room temp and wipe it completely dry before dipping. Use food server gloves when dipping so no contamination comes from your hands. Make sure absolutely no pin holes and such are in the wax. After wax completely cools I have had best results from rolling it in cheese cloth (the cheap kind from paint dept at Home Depot), tie each end off (like a tootsie roll) and hang it up in a cool place. Important - once a month turn it over and hang from the other end or gravity will pull the moisture to the bottom and you get a bunch of liquid when opened (this was the first time and the cheese was still ok at 6 months, but it really scares the crap out of you, dont know about about longer times) . Soft cheeses tend to mush some during storage. None of mine have made it more than 1.5 years before getting eaten so do not now just how long they will go.

    ReplyDelete
  8. AnonymousSeptember 2, 2013 at 10:38 AM

    I followed your directions. I waxed the cheese last week. All my cheese is waxed and hanging in my cool storage room. I have a question though. Some of the blocks of cheese has oil coming through the wax now. What can I do? Did I do something wrong?. How can I correct this problem, or do I need to wax it all over again? If I have to wax it over again can I remelt the wax I cut off of the blocks or do I need to use new wax? Please help?
    Cindy

    ReplyDelete
  9. SaddleupSeptember 9, 2013 at 5:53 PM

    This is what I would double check:

    Is the product being stored in a cool dry area. This is especially important considering the hot summer we have had. I guess she said it was.

    Was the cheese dipped the appropriate number of times in the wax. And was it the wax we recommended. This is the first I've heard that happening as the wax actually ages.

    I would experiment and cut the wax off one and make sure the cheese is still good. I don't think I would reuse the wax but start fresh.

    What kind of cheese was used?

    ReplyDelete

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