tag:blogger.com,1999:blog-6655792169976182188.post3836698151567035726..comments2024-03-23T11:14:30.481-07:00Comments on Squash Blossom Farm: Kind of CheeseySusanhttp://www.blogger.com/profile/13867572450926221667noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6655792169976182188.post-56238066089286425252013-02-01T13:24:26.173-08:002013-02-01T13:24:26.173-08:00What a wonderful job you did explaining and photog...What a wonderful job you did explaining and photographing each step. Thank you for taking the time to post!Pamhttp://www.mayflowertrading.comnoreply@blogger.comtag:blogger.com,1999:blog-6655792169976182188.post-73275749660320403222012-07-29T17:38:22.975-07:002012-07-29T17:38:22.975-07:00I've had that press for 5 or 6 years now. The...I've had that press for 5 or 6 years now. The spring loaded gauge too. If you want to do 4 gallons (and in a year, you will), it is very hard to get the gauge on. I have not used the cream wax but have had cheese made locally that used it. I did not like it when it came to eating.....I could not peel the cream wax off. To prevent mold (and molds on the outside of cheese is rarely a dangerous) try rubbing the surface with salt after it comes out of the mold. You can also vacuum seal. There isn't quite the complexity as with wax, but if you make a lot and are pressed for time, it really helps. Vac sealing is to wax what wax is compared to natural rinds. And if you've not been, www.cheeseforum.com is a great resource.Kristinnoreply@blogger.comtag:blogger.com,1999:blog-6655792169976182188.post-78979579055414039002012-07-29T16:35:34.442-07:002012-07-29T16:35:34.442-07:00Thank you for picturing and describing your steps....Thank you for picturing and describing your steps. I am a neophyte cheese maker and am retiring within the next few weeks. I hope to begin making hard cheese... and your story has helped. I'll take a look at Hoegger, I've bought from New England. Thanks for such a great post.Mary Annhttp://www.calamityacres.blogspot.comnoreply@blogger.com