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Post by wallycat on Jan 27, 2017 23:58:58 GMT -5
I take a steak knife and try to hack away at it. I'm sure I have a lot of waste with my "technique."
Anyone have an easier/more effective way to do it?
I'm think of cheeses like Manchego. The goudas sort of peel away and are easy to deal with, not so with Manchego.
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Post by karenw on Jan 28, 2017 18:53:39 GMT -5
I just take a big chef's knife and cut it away. The main cheeses that I buy with this type of rind is Parm. Reggianno. I don't mind a bit of waste on the rind as I use the rind to flavor soups and beans so it all gets put to good use. Another tip if you have a good food processor...for hard edible rinds like Parm., you can grate it in a food processor and use it in recipes. If the rind is not edible, you just have to accept that there will be a bit of waste.
Karen
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Post by swedishcook on Jan 29, 2017 1:48:24 GMT -5
Had a small piece of Machengo left and my cheese plane shaved off the rind in super thin slivers.
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Post by wallycat on Jan 29, 2017 11:39:10 GMT -5
Appreciate the advice. Swedishcook, was your cheese at room temp when you tried that or right out of the fridge?
I may have to find a good cheese plane.
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Post by wallycat on Feb 3, 2017 15:24:46 GMT -5
Just to update that I tried a cheese plane on the wax. Life altering. My plane is cheap and made in china; I will be ordering a Boska (raved about on several cheese boards). I only let my cheese sit out about 15 minutes.
Swedishcook, thank you, thank you....THANK YOU!
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Post by swedishcook on Feb 3, 2017 23:38:53 GMT -5
I'm thrilled this worked for you  Added a link on the other thread that might amuse you. |
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