{"id":1239,"date":"2015-01-09T09:13:33","date_gmt":"2015-01-09T16:13:33","guid":{"rendered":"http:\/\/daryllafferty.com\/blog\/?p=1239"},"modified":"2015-01-09T11:11:41","modified_gmt":"2015-01-09T18:11:41","slug":"cutting-the-cheese-mold","status":"publish","type":"post","link":"https:\/\/daryllafferty.com\/blog\/2015\/01\/09\/cutting-the-cheese-mold\/","title":{"rendered":"Cutting the Cheese Mold"},"content":{"rendered":"<p>There was a cheese factory in Cuba, NY, the town I was born in.  I grew up eating this cheese in everything from toasted cheese sandwiches to macaroni and cheese.  It is unique and delicious.<\/p>\n<p>Living in Arizona I don&#8217;t get much opportunity to eat Cuba cheese any more, but I recently came into acquisition of two and a half pounds of the precious substance.<\/p>\n<p>The problem is that the Cuba Cheese Factory doesn&#8217;t use mold inhibitors in their products, and it shows.  The cheese will start showing mold in a week or two, and there&#8217;s no way I can eat 2.5 pounds of cheese that quickly.  Once I cut into the wrapper the clock starts ticking and the mold starts growing.<\/p>\n<p>One solution we have tried in the past is freezing.  This does stop the mold, but it renders the cheese crumbly and seems to modify the taste a little.  It&#8217;s better than mold, but not ideal.<\/p>\n<p>This time we&#8217;re trying something new:  Wax.  I bought some <a href=\"http:\/\/amazon.com\/gp\/product\/B0064OLVFY\" title=\"Cheese Wax at Amazon\">cheese wax<\/a>, cut the big loaf into quarter-pound pieces and dipped each piece into the melted wax.  The heat of the wax is supposed to kill any mold that may have started.  I&#8217;ll store these pieces in the refrigerator and only cut into each piece as we finish the last one.<\/p>\n<p>It&#8217;s the first time I&#8217;ve tried this so I can&#8217;t be sure how well it will work.  Maybe enough spores survived the dipping and when I remove the wax I&#8217;ll find huge mold growths.  I&#8217;ll find out in a few weeks.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/daryllafferty.com\/blog\/wp-images\/waxingCheese.jpg\" alt=\"Waxing cheese\" width=500\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>There was a cheese factory in Cuba, NY, the town I was born in. I grew up eating this cheese in everything from toasted cheese sandwiches to macaroni and cheese. It is unique and delicious. Living in Arizona I don&#8217;t get much opportunity to eat Cuba cheese any more, but I recently came into acquisition [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1239","post","type-post","status-publish","format-standard","hentry","category-family-updates"],"_links":{"self":[{"href":"https:\/\/daryllafferty.com\/blog\/wp-json\/wp\/v2\/posts\/1239","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/daryllafferty.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/daryllafferty.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/daryllafferty.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/daryllafferty.com\/blog\/wp-json\/wp\/v2\/comments?post=1239"}],"version-history":[{"count":6,"href":"https:\/\/daryllafferty.com\/blog\/wp-json\/wp\/v2\/posts\/1239\/revisions"}],"predecessor-version":[{"id":1245,"href":"https:\/\/daryllafferty.com\/blog\/wp-json\/wp\/v2\/posts\/1239\/revisions\/1245"}],"wp:attachment":[{"href":"https:\/\/daryllafferty.com\/blog\/wp-json\/wp\/v2\/media?parent=1239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/daryllafferty.com\/blog\/wp-json\/wp\/v2\/categories?post=1239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/daryllafferty.com\/blog\/wp-json\/wp\/v2\/tags?post=1239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}