tag:blogger.com,1999:blog-6447220508130641092.post4071430521476608017..comments2010-06-15T15:04:33.126-07:00Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-6447220508130641092.post-78314447147869175232010-06-15T15:04:33.022-07:002010-06-15T15:04:33.022-07:00Hi Nancy -<br /><br />I haven&#39;t tried it, but paraffin may become too brittle at the colder &quot;cave temperatures&quot; and end up cracking. Check out the conversation in the comments on one of my other posts about wax:<br /><br />http://www.imakecheese.com/2009/05/how-to-wax-cheese.html<br /><br />If you do try the paraffin, please let us know how it worked!<br /><br />Best,<br />AndrewAndrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.comtag:blogger.com,1999:blog-6447220508130641092.post-42946641869132005442010-06-13T18:01:53.117-07:002010-06-13T18:01:53.117-07:00Can I use paraffin instead of the red cheese wax??<br />nbrauer1@gmail.comNancyhttp://www.blogger.com/profile/08883988020980098644noreply@blogger.comtag:blogger.com,1999:blog-6447220508130641092.post-49526044300415354002009-11-06T09:37:13.280-08:002009-11-06T09:37:13.280-08:00@LeslieMichele -- Feta is actually a GREAT cheese to start with! I&#39;ve followed Ricki Carroll&#39;s <a href="http://www.imakecheese.com/2008/08/goats-milk-feta.html" rel="nofollow">Feta recipe</a> with good success. The texture has been softer than the store-bought stuff (not so crumbly, but still firm enough to hold a cube shape). More importantly, though, the flavor has been outstanding.<br /><br />@Little Bunny -- Do crock pots get hot enough? I&#39;m under the impression that you want the wax as hot as possible (over 200F if possible) to make sure it&#39;s sterile and to help kill any mold that might be on the surface of the cheese when it&#39;s applied... And please keep me posted on your home cheese making fun!<br /><br />@Magpie -- Thanks! ;-)Andrew Wilderhttp://www.blogger.com/profile/04877699652630820895noreply@blogger.comtag:blogger.com,1999:blog-6447220508130641092.post-35446322686665481862009-11-06T09:34:32.542-08:002009-11-06T09:34:32.542-08:00This comment has been removed by a blog administrator.andrewhttp://www.blogger.com/profile/17795821947838384746noreply@blogger.comtag:blogger.com,1999:blog-6447220508130641092.post-59105095567507529502009-11-05T19:47:42.904-08:002009-11-05T19:47:42.904-08:00My goodness--it sounds like waxing cheese is quite the adventure :-) Your end result is beautiful!Magpie Imahttp://www.blogger.com/profile/09567892262171400521noreply@blogger.comtag:blogger.com,1999:blog-6447220508130641092.post-64906824996762855462009-11-04T08:36:10.305-08:002009-11-04T08:36:10.305-08:00hi- i just found your blog too (googled adventures in home cheese making). i used to make cheese here in maine at silvery moon creamery. im just about to start a blog about my own adventures in home cheese making - and other fermented goodies. i look forward to perusing your archives. <br /><br />we used to use crockpots for waxing. they were deep enough, we didnt have to clean them out after every use and they stayed hot enough. it is a challenge to lift a 8-10lb wheel into a pot of wax but you get great arm muscles!A Little Bunnyhttp://www.blogger.com/profile/14869547672471723013noreply@blogger.comtag:blogger.com,1999:blog-6447220508130641092.post-17717171557781126162009-11-01T16:22:12.047-08:002009-11-01T16:22:12.047-08:00I just found your blog! I am so interested in making cheese. I am looking forward to reading all your posts. Is starting out with Feta crazy? It&#39;s one of my favorites and I buy it all the time. -LeslieMichelethechefinmyheadhttp://thechefinmyhead.blogspot.com/noreply@blogger.com