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I keep my wax in a dedicated
deep pot with a lid.
The cheese has been drying for two or three weeks, and the rind is dry
and slightly yellowed.
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CAUTION: Melt the wax
over a low fire. Do not leave unattended. If the wax starts
to smoke, it is flammable, and could cause a serious fire. As
soon as the wax is completely melted, turn the fire way down or remove
from the heat.
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The wax is completely melted but
no where near smoking.
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Carefully lower the wheel into
the wax and roll to cover all side surfaces. DO NOT DDROP THE
WHEEL, OR YOU WILL BE CLEANING UP SPLASHED WAX, A DIFFICULT JOB.
Rotate several times to ensure that all nooks and crannies are filled
with wax.
Do not allow it to sit on the bottom for any length of time or the wax
will melt off in that spot.
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The wheel has been completely
covered on the sides.
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CAREFULLY lower the cheese into
the wax. Again: DO NOT DROP IT!
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The bottom has been given its
first coat of wax.
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Now dip the top--same cautions
as above.
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Roll the wheel to give a second
coat. Repeat on the ends. If you can still see cheese
through the wax, give it another coat.
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Label the cheese with the date
you waxed it, and any other marks you will need to identify it in the
future.
Then transfer to a cool place (around 50 F) to age, best after 3
months, gets richer in flavor as it continues to age.
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