[Cheese] mold (the bad kind)

[Jack Schmidling]

Doug Snyder wrote:
> When you say "carefully" what are you referring to specifically?

I am referring to possibility of the cheese slipping out of your hand 
and dropping into the hot wax, splashing this all over the place 
including your face.

If you dip half of it into the wax, it is pretty easy to hang on to but 
the next dip (after cooling) has you holding onto the waxed side which 
can be slippery.  I find that latex gloves give a pretty good grip on it.

The safest method is to put the cheese into some sort of basket and dip 
the whole thing.  I have used a steamer basket which works but I prefer 
the double dipping and just concentrate on hanging on and the disaster 
if I let it slip.

js


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