Posted by mooBlogger on February 18, 2009
Bandaging is an age old method of protecting cheddar cheese. A wheel of Cheddar is simply wrapped in a cloth bandage and sealed with lard. Here are some simple steps showing how it is done.
Cut two circles of cheese cloth slightly larger than the diameter of the cheese and a strip of cheese cloth slightly taller and slightly longer that it’s circumference.
Warm the lard so that it is spreadable with a knife. Place a circle of cheese cloth on the top of the cheese and work in the lard with a knife. Work from the centre out to the edges. Make sure the edges of the cloth are wrapped around the edges of the cheese and stuck to the surface. Repeat with the other end.
Place in the press for 1-2 hours at 30-40kg.
Remove from the press and apply the cheese cloth to the edge of the cheese with lard. Once again work from the centre out to the edge. Make sure the edges of the cloth fold over the top and bottom of the cheese evenly.
Return to the press overnight at 30-40kg.
The finished cheese should have a smooth coating of lard evenly distributed over the surface of the bandage. There should be no dry patches of bandage showing.
As the bandaged cheese ages, mold will form on the surface. This mold will, over time, dry out and the cheese will look rather rustic.