Anyone ever canned cheese?

[MustangGal]

I found this interesting article. http://www.frontierfreedom.com/phpBB...topic.php?t=32

She mentions several times it is not an FDA approved method, but talks like she has been doing it for years.

[thedreamers]

I'll stick with cheese waxing. They say soft cheeses can go bad over time, thats why they dont recomend LTS of them. Hard cheeses can last up to 25yrs when waxed or in a natural mold rine. But thats just me.

[kappydell]

I have, it worked fine. Just keep the heat lower when melting the cheese to fit into the jars or use a double boiler. The jar in hot water technique works OK. Other than using care to avoid scorching or curdlint it, it canned up well. I did cheddar, swiss & mozzarella cheeses, using Jackie Clay's techniques as written in Backwoods Home Magazine. (Melt cheese into jars slowly, wipe rims, can same time as tomatoes in boiling water bath.) Butter canned well, also, using Miles Stair's techniques from his website

[miked2345]

I'll stick with cheese waxing. They say soft cheeses can go bad over time, thats why they dont recomend LTS of them. Hard cheeses can last up to 25yrs when waxed or in a natural mold rine. But thats just me.

I've been thinking about cheese waxing too, after watching a few youtube videos on the topic. How do you know if a cheese is a soft or hard cheese? Is there a website that lists the different kinds? We use alot of cheddar cheese here, is that a soft or hard kind?

[Tina]

Cheddar, Derby, Leicester, Gouda, Colby, Swiss, Emmenthaler, Parmesan, Romano, and Montasio are the cheeses listed as hard in my recipe book. All can be waxed when the surface is dry.
There are others, but some are mold ripened.
Mozzarella is a borderline cheese. Not quite hard, not quite soft. I've never tried to wax it.

You should be able to do a search for hard cheeses.

[monkeybird]

http://www.amazon.com/gp/product/B00...n=&s=&v=glance

The price for 72 cans of canned Bega Cheese is $59.00. Each can is 56 g.(2 oz.). There is no shelf life, but test show that after 15 years it's still as good as when canned.

What is the price of doing it yourself? I'm serious in asking this because it seems to me that trying to can your own cheese seem like a lot of work and expense.

[MustangGal]

I am making (or rather learning to make) my own cheese, so the expense of the cheese itself would be difficult to quantify. I don't doubt that it costs more to keep my goats than to buy the milk, just having them gives me immeasurable peace of mind. :D

[Urban Survivalist]

I am about to start trying cheese waxing myself. I haven't done it before but me and my wife are about to jump in feet first. We will see how it goes.