Finishing the Cheese

Hard and semihard cheeses, after a stable rind has been formed, are often given a layer of cheese wax in order to prevent further loss of moisture. For semihard cheeses with surface ripening, the smear should be removed after 2 to 3 weeks, and the cheese dried carefully, before waxing can be applied. Mold cheeses, soft cheeses, and formed, ripened sour milk cheeses usually are packed in aluminum foil. Feta-type cheeses and Halloumi, kept in brine in containers, are sold directly from the container or packed in plastic bags with brine.

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Bread Making

Bread Making

Discover How To Surprise Family and Friends With Homemade Bread? Is Your Bread Coming Out Doughy Or Crumbly? Well, you don't have to be frustrated anymore by baking bread that doesnt rise all of the way or just doesn't have that special taste.

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