[Cheese] Cheese wax

[Dehaven James W]

I am about to make my first cheese; large curd cottage cheese; Ricki Carroll says salt optional; when and how much is best?  Also how important is Calcium Chloride the first time?

Jack Schmidling <arf at mc.net> wrote:  Erica Schechter wrote:
> Jack,
> 
> Thanks for the tips! I ended up buying a small crock pot for $8 and
> making it my dedicated wax pot.
> 
> Is it okay if the temp does not get too high, as long as the wax is
> melted so that it's thin and clear?

The hotter it is, the more effective it will be at sterilizing the 
surface. I would use a Crockpot on high if I were doing it.

But lets face it, the most popular book on cheesemaking suggests 
brushing it on which can't be much above melting temp by the time it is 
brushed around. It almost instantly reaches surface temp of the cheese 
whereas you can hold the cheese in the pot for long enough to do some good.

I hold mine for 10 seconds.

js

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