Unmolded Cumin Jack Cheese
Behold! It’s time to unmold (pun intended) the Cumin Jack Cheese with Smoked Paprika that I made back in January. After the cheese was coated in smoked paprika and the surface had dried for several days, I coated it in red cheese wax and tucked it into my wine fridge. Because the cheese is inside the wax, I did not have to add humidity to the fridge as I do for charcuterie and unwaxed cheeses. The cheese aged for just over two months. Read more ›
