Written By Culinary Pen on Tuesday, October 12, 2010 | 4:45:00 PM
This is the first cheese I aged under beeswax. It's a simple, cooked-curd cheese. Heating the curd to 110+ F helps to create an elastic texture, which in turn makes for a great melting cheese. I used a "farmhouse culture," which is a blend of mesophilic and thermophilic cultures. Despite the smattering of eyes, it's not really a Swiss. The mesophilic produces a small amount of gas to push out the eye formations. I let it air dry for 4 days at room temperature, then waxed it and aged it in the cheese fridge for about a month. I love the smooth, delicate flavor of this cheese. It also has a nice finish that goes between buttery and floral (from the residual honey in the beeswax). Simple and sweet.