Sometimes if there are little holes on the "downside" of the dunking process little air bubbles can prevent the wax from covering the cheese. This happens as well if you don't dunk the cheese corner first.
I think if I wanted to do this the cheapest way possible I would get cheaper (Store Brand) cheese and buy a bunch of it at a time. When the Tillamook goes on sale I would say that it is around the same price as the store brand stuff at regular price.
The wax I don't consider a consumable, as I can re-use it over and over again, and it peels off the cheese very cleanly (like a baby bell). So really the only expense is the cheese, and the energy to heat the wax.




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