Our General Store…Say Cheese
This is another week for cheese. If your family really loves cheese and does not really love processed or powdered cheese now is the time to wax some cheese. Complete waxing instructions as well as a great source to purchase cheese wax is included in the September Newsletter so if you missed it check it out.
Last week I spoke to a group and they were shocked that waxing cheese was possible and could preserve cheese for years. You would think I had just given them all a big fat check. Most of us use cheese on a fairly regular basis and it is indeed a comfort food for our family. I know if a emergency were to arise around the holiday season in November and December it would make everything seem more normal and acceptable if we had cheese and could make appetizers.
Any hard cheese can be waxed and it will last for years…It will continue to age and become stronger so begin with a mild version if you don’t like really strong cheeses. You simply place them on a shelf in a cool, dry, well ventilated area and forget about them until you have a need. Cheese does go on sale often, so stock up and start waxing!
After you wax some cheese please let us know how it goes.
This week add 5 pounds of cheese per family member to your General Store. The, get together with some friends and organize a day to wax your own.
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Great info at this blog.
The concept of waxing cheese really is amazing. The need for comfort food will definitely exist and I’m thrilled to be able to preserve one of my favorite foods long term. There certainly has been some controversy on the matter, so it’s great to connect with a like minded individual.
Argghh. I’m confused! I had read several months ago that you could wax your own cheese and then, after I’d tried it I read a post from a preparedness blogger that the cheese we get today doesn’t have enough acidity and is too moist to wax without the risk of botulism. Have you tried this and not gotten sick because now I am spooked about trying it?
It can be done safely. There are three things to keep in mind. First you must use wax designed for cheese and no other type. Second, you never touch the cheese with your bare hands, the oil can prevent a good seal. and Third, cheese should be dried off if there is surface moisture, with a clean, cotton towel before sealing. Naturally, as with anything else the original quality of the cheese makes a difference. Get a good brand of cheese and not the cheapest and you will be fine.