About a week ago I made a Pepper Jack and now I noticed that the wax is a little separated from the body in the center. I can feel a 1/8” gap when pressing with the finger. Anyone can tell me please, is it OK and possible reasons why did it happen. The wax is two generous plies.
Pictures: unmolded and waxed.

Sorry, I can’t tell you why; but I’ve had the same thing on a few cheeses.  I don’t know if I’ve needed to, but I have stripped them and rewaxed when it has happened.  I’m just guessing here; but it would seem that the only thing that could cause it would be the formation of gas like perhaps CO2.  So if someone else knows what’s going on here it will help us both.

It happens when its too wet and it evaporates/sweats. Been their done that.
Cheese looks real good

Whoa, that hunk of cheese is gorgeous!
-Bobbie

So Alex, what did you do with it?  Did you rewax it?  If so, what did you find when you opened it?  And has there been any recurrence?

Rich, I did nothing. As far as I can see through the wax, everything looks OK. I just turn the cheese over once a week and it seems that the wax is “shrunken” to the cheese.

this type of cheeses and gouda and colby
needs few weeks before aging to let any co2 to escape and to make good rind and to loose some of the moister before waxing

do not worry, and if it made mold peel it , dry it for two days with brine srucbs and rewax

I don’t worry, no mold at all, everything’s OK and under control. The grand opening   will take place on 3rd of July.

Can you tell me how and when to add the peppers?
What kind did you use?
I think I will make a pepper jack tomorrow.
Thanks.

When I did mine I used red bell pepper for color, and jalepeno for heat.  I’ve heard of some that use the crushed dried peppers they have at pizza places and I may give that a try in the future.  In any case, you add them after draining the curd.  Mix well and put directly into the press.

r-dub - 23 June 2009 10:23 PM

Can you tell me how and when to add the peppers?
What kind did you use?
I think I will make a pepper jack tomorrow.
Thanks.

I used red and green fresh HOT peppers. Chop them to about 3 mm (1/8”) cubes and add them with the salt after draining. Mix gently by hand and transfer to the mould.

Here is my raw milk pepper jack and goat milk colby.

They look really nice, didn’t you wax the “Jack”? And a very nice counter-top as well.

Both of those cheeses are in wax now.
My wax jobs are not very pretty.
I use a restaraunt grade brush to put it on and I probabally use more than I need to.

Don’t bother, waxing is not a beauty contest. The cheese has to be refrigerated for a couple of hours before waxing. I melt the wax in a shallow pan, then I dip one circular surface (holding with my hand/s) once or twice waiting a little in between, then flip and dip the other side. Finally I move to the circumference (side) going step by step until completely waxed. You can see the result on the pics in the first post of this thread.

They look great !! r-dub