(April 2005)


Start with a good hard cheese (such as cheddar). Dip it in a salt water solution strong enough to float an egg and set it on a rack to dry in the open air. The next day, rub with salt and turn over and dry on rack. The third day repeat the salt rub again. After three days, you should be able to see the rind developing. If it feels dry and smooth, it is ready to wax. If not, rub the surface with a little salt and dry again. You can also add a little vinegar to the salt water to help retard mold. Before a cheese can be waxed, it must have developed a nice, dry rind. In should not have any cracks.

When you are satisfied that the rind is dry and that there are no cracks in the cheese, you are ready to wax it. Melt enough paraffin to cover half the cheese when it is immersed. Use a double boiler and bring the paraffin (or cheese wax that you have obtained from a cheese making supply house) to no higher than 210*F. Use caution as paraffin if highly flammable. Make certain that your hands are clean. Hold the cheese in one hand and dip into the melted paraffin. Hold up to ten seconds. Remove from the paraffin and hold the cheese in your hand for up to two minutes or until the paraffin is firm. Dip the remaining half of the cheese following the same directions. You may also turn the cheese a quarter turn now and repeat the above process. Store in a cool place. As this cheese is stored, it will continue to develop it's flavor (that's what cheese does). Store in a cool dark place.

While hard cheeses can be coated with paraffin, soft cheeses can be stored in jars. These instructions yield a product that is similar to "Cheese Whiz". Why can cheese? Especially when you can buy products like cheese whiz already in the jar. Time may tell if we need to can our own cheese or not. 

Ingredients: 1 (3 0z.) can evaporated milk 1 T. vinegar 1/2 tsp. salt 1 lb. Velveeta cheese or any processed cheese 1/2 tsp. dry mustard

Melt milk and cheese in double boiler. Add rest of ingredients and mix well. Fill pint jars about 3/4 full and seal. Place in Boiling Water bath for 10 minutes.     http://www.justpeace.org/nuggetsindex.htm

Home Canned Nacho Cheese Sauce

6lbs velveeta cheese, 3 1/2 cups heavy cream, 1/4 lb butter, 1 quart milk, jalapenos, pimientos to your liking.

Melt butter in canning saucepot. Add milk and cream. Slice cheese into above mixture. Melt cheese SLOWLY. If melted too fast it will burn on the bottom. Put into hot jars. Seal and hot bath for 20 minutes. Makes about 20 jelly jars.

Freezing cheese.. Most hard cheeses and process cheeses can be frozen, however, there will be changes in texture. For this reason, thawed cheese is best used crumbled or shredded, in salads or as toppings or in uncooked dishes. Some tips for freezing include Freeze pieces of a half pound or less. Use moisture proof and air tight wrapping, Freeze quickly and store at 0* f for two to six months. Thaw in refrigerator so cheese won't lose moisture; the slower the cheese is thawed the better.

“The Lord will not translate one’s good hopes and desires and intentions into works. Each of us must do that for himself” (The Miracle of Forgiveness, Salt Lake City: Bookcraft, 1969, p. 8).



You can "keep" boxes of processed cheese edible right on the pantry shelf. Food for thought, perhaps....

The 2 pound box of soft cheese, such as Velveeta Pasteurized Cheese Product, or the similar "Brand X" generic store brand, will keep at home on your pantry shelf, no refrigeration required, for at least a year and possibly much longer.

Simply use paper tape to seal the lower sides and bottom of the box. Next, dip the entire box in melted paraffin or candle wax as described for waxing cans and boxes in the preparations section.

Store the wax coated boxes in a dark, cool place, away from predators, and it will "keep" perfectly.

Recently I opened a box of Velveeta which was sealed as described above and dated 04-99, well over a year ago. The cheese was fresh in appearance, good tasting, and obviously proved this simple method of storing soft cheese when refrigeration is not available, and without canning.

Both the canning of soft cheese and simply waxing the boxes will insure a supply of cheese for family meals. The addition of melted cheese to plain, inexpensive (now!) meals of rice or beans will vary the menu, keeping spirits high, and will help you endure hard times with equanimity.

We have prepared one dozen boxes using this easy method. With the evidence of 14 months from the opened box at hand, I expect them to survive at least for another 2 years.  (this is from http://www.endtimesreport.com/preserving_soft_cheese.html )

Is cheese safe to eat during pregnancy?
Pregnant women are often advised to avoid eating soft cheese due to the risk of Listeriosis, which can cause the foetus to abort. Listeriosis is caused by the bacteria Listeria monocytogenes (Lm) which is common in the environment – particularly in soil.

The low moisture, low pH, high salt content and long maturing of hard cheese makes the growth of Lm very unlikely. However, soft cheeses (bries, camemberts, blues and washed rinds) have characteristics that make them more conductive to Lm growth and they therefore pose a higher risk. 

 However, safe food-handling practices still have to be observed – pregnant women should avoid any soft cheese if they are not confident it has been stored or handled correctly, before or after purchase. http://www.kapiticheeses.co.nz/kapiti/faq.asp .

Soy cheese is similar in taste to Tofu but is softer, more like cottage cheese.
Serve it seasoned with vegetable salt and chives. The remaining liquid may
be used in soups or breads.
1 c soy powder,  2 cups boiling water, (full fat) 1 c cold water, 1/2 c lemon juice.
Combine soy pd with water to a smooth paste. Add to boiling water, stirring thoroughly.
Cook 5 min, add lemon juice, Remove from heat and cool. When mix seperates into
curds, strain though a fine sieve or cheesecloth. drain well. store in fridge up to 3-4 days.

 Newsletter for May.  *GARDENING*