5 Month Old Unrefrigerated Waxed Cheese Tasting

Remember the video from months back when we waxed cheese so that it could be kept unrefrigerated up to 20 years (cold climates)/ 1-2 years (hot climates)? This is to show you what the cheese is doing now 5 months later, how it tastes, and that it is MOLD FREE!
The cheese when the wax is peeled off will feel a little oily, so dab it with some paper towels to dry it off. Then cut and use it! If you wanted to continue using the block of cheese unrefrigerated, you’d have to re-wax it each time you cut into it.
This cheese was organic raw milk sharp cheddar. The flavor got sharper, and it was DELICIOUS! I’d put it on an almond cracker with a dab of wine jelly to really compliment the taste!

This is a useful skill for all the preppers out there! I use up my waxed cheeses and continue adding new waxed cheeses, rotating. In a survival situation, you should realize that if you were to make new hard cheese (cheddar, Gouda, Parmesan) those take 6 months to 2 years to age to become the product you need. So the point here is- have a stockpile of cheeses, enough for that length of time, until you can make or get more cheese. “Survival” doesn’t have to suck. When you have creature comforts (like your favorite healthy foods) it boosts morale.