How to Bandage Wrap A Cheddar Cheese For Aging

[@papasmurf9146]

Looking forward to the taste test.

[@Patadis]

Loved the motion plane hehe

[@DianeH2038]

I'm binge-watching your channel and totally enjoying it, though I live in a very urban condo with no access to raw milk. I love the way you approach these things so fearlessly, but with great thought. you have one of the most inspirational, creative channels I've found on youtube!

[@jmilkslinger]

Oh, wow --- such kind words. Thank you!

[@kaz7809]

I have never made any cheese in my life, but I sure enjoy watching you make your cheeses. I'm going to make your Cuajada cheese and go from there. You have a fresh and fun approach to your videos and I hope your channel grows and grows. Thanks for making these videos.

[@philstevens9914]

Jen: Look into the Lancashire Cheese. It's a straight cows milk cheese and easy to make. It's best melted on toast with black pepper.

[@jmilkslinger]

I have a Lancashire Cheese aging right now! Melted on toast with black pepper sounds amazing!

[@Davespenathome]

Thank you thank you thank you from Derby. ;)

[@jmilkslinger]

And now the way I pronounced it before sounds terrible to me! 😂

[@Davespenathome]

@@jmilkslinger It's spot on and if anyone tells you otherwise you have the written word of a local

[@DrGreenGiant]

Seconded from Loughborough (pronounced luff-bruh), not too far away!

[@SteadfastTrailFarm]

I LOVE cheese! This is the first hard cheese I am going to try! A small batch because I only have 3 gallons of milk (goat) . I watched both the making and tasting of your last Derby cheese videos. Did the food sealer not work in keeping the mold from going inside? I have local beeswax...could I use that? Thank you!! ~jc PS your son is hilarious 😂

[@jmilkslinger]

Sometimes a little mold grows inside a vac-packed bag --- because something was on the cheese or on my hands or the bag didn't seal properly or developed a little hole/tear --- and it's not a big deal. If you see lots of mold growing in a bag, just open it, wipe down the cheese, and seal in a fresh bag. I haven't worked with beeswax, but I've heard it's a little too soft/sticky (or something?) for waxing cheeses. Cheesewax would work, though...

[@SteadfastTrailFarm]

@@jmilkslinger thank you ! I greatly appreciate this!!! ~jc

[@UpTheHoodoo]

Does it matter how many layers of cloth you put on your cheddar?

[@user-cz9rs7rx4x]

I'm based in Johannesburg

[@brucemattes5015]

Cow's milk butter and the lard from hogs will both turn rancid at room temperatures through exposure to oxygen during the long curing process for cloth bound cheeses. Butter rendered into ghee will not turn rancid at room temperatures through exposure to oxygen. Within the traditional muzzleloading community *(flintlock longrifles)* of which I have been a long-term member of since I was 17 years old *(now 70)* it is a well known fact that if one wants to shoot in hot weather using traditional 18th century and 19th century lubricants on the cloth patches for their rifle's patched lead balls, then the two best natural animal lubricants are bear grease or bear oil, and lamb tallow that has been double or triple rendered until it is a brilliant white color. Neither natural fat will turn rancid at room temperature, even if the contents of a large container are continuously exposed to the air through constant opening and closing as the contents are gradually used up. By the way, bear grease supposedly makes the absolute finest biscuits and pie crusts, something that I have not had the privilege of tasting. *U.S. Wellness Meats* used to sell 2 pound plastic tubs of bright white lamb tallow for a reasonable price, although I don't know if they still do, or if the availability is seasonal. *Immediate edit:* I just checked the website for U.S. Wellness Meats and they currently have lamb tallow for sale at *$19.64 for a 1.7 pound tub.* So, the price has risen by $3.00-$4.00 and the amount being sold reduced by three-tenths of a pound *(4.8 oz).* Hope this helps!

[@jmilkslinger]

I thought bear had a strong flavor? I only tasted it once, though, and that was years ago. I watched a cheese video recently in which they said the mold "eats" the fat coating so that by the time the cheese is ready a year or so later, it's basically gone. When they cut into the rind, through the fabric, the fabric and cheese looked dry, not at all greasy. Makes me curious!

[@brucemattes5015]

@jmilkslinger Jennifer, bear meat is as tasty as any wild game that I have ever eaten, although I have read and been told in person that it can be unpleasant. As can any meat, wild or domesticated, if it isn't properly cared for after slaughter. In the case of bears, who are omnivores and scavengers, it's entirely possible that a bear killed and dressed immediately after it had been feasting on dead carrion might not be as tasty as a bear that had been eating a lot of late season berries. That's definitely interesting about the mold consuming the fat. In the back of my mind, while typing the above post I was wondering if I wasn't just blowing smoke unnecessarily? Although, as a former chef, pastry chef, and baker, I can attest to how terrible the smell of truly rancid fat is. There's nothing worse than the smell or taste of a rancid potato chip, and rancid corn chips are even worse than rancid potato chips. So, my post was well intentioned, although you know what *THEY* say about *how the path to hell is paved?*

[@user-cz9rs7rx4x]

Hi l'm leaning need 😢 get calcium Rennet

[@alhachlibou3lam94]

كم أنتي لاطيفة وجميلة عزيزتي

[@D5quared91]

Jennifer, I’m a gay man but with that said, I LOVE you!!!

[@jmilkslinger]

Aw, thank you!!