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Najčešće greške (da ih izbegneš
Količina voska za 1 kg gauda sir
Da li je voskiranje obavezno?
1. Šta ti treba
- Sirarski vosak (specijalan za sireve, obično crveni ili žuti)
- Mala šerpa ili posuda za vosak
- Termometar (da meriš temperaturu voska)
- Čista četkica ili drvena lopatica
- Rešetka ili stalak (da se sir suši)
- Papir ili gazu da zaštitiš radnu površinu
2. Priprema sira
Sir mora biti:
- potpuno osušen na površini (12–24 sata nakon salamure)
- hladan, ali ne leden (idealno oko 10–12°C)
- Ako je površina vlažna, vosak neće lepo da prione i može da se odlepi.
3. Priprema voska
- Vosak zagrej na oko 60–65°C (ne više)
- Drži temperaturu stabilnom (ako je pretoplo, vosak može da izgori i da smrdi; ako je hladno, neće se lepo razliti)
4. Prvo premazivanje (tanki sloj)
- Sir drži na rešetki
- Vosak nanosi četkicom ili lopaticom tanko i ravnomerno
- Premazi celu površinu, ali bez gomilanja na ivicama
- Pusti da se prvi sloj osuši 5–10 minuta
5. Drugi premaz (deblji sloj)
- Nakon što se prvi sloj stvrdne, nanesi drugi sloj
- Drugi sloj može biti malo deblji, ali i dalje ravnomeran
- Obrati pažnju na ivice i dno sira (ako ne želiš da se lepi, možeš ostaviti mali “prsten*” bez voska na dnu, ali to nije obavezno)
6. Sušenje voska
- Ostaviti sir da se vosak potpuno stvrdne
- To traje oko 1–2 sata, zavisno od temperature
7. Odležavanje
- Kada je vosak suv, sir ide na zrenje
- Drži ga na rešetki, okretanje jednom nedeljno
Najčešće greške (da ih izbegneš)
1. Vosak je pretopao (više od 65°C)
- može da se “spali” i da smrdi
2. Sir je vlažan
- vosak se ne lepi i odlepljuje se kasnije
3. Predebeli sloj
- može da se napukne i odlepi
4. Ne ravnomerno nanošenje
- stvaraju se “nabori” i plikovi
Napomena za “prsten”:
Taj “prsten” koji se pominje kod premazivanja sira voskom je mali, nezaštićeni deo na dnu sira koji služi da se sir ne zalepi za podlogu dok stoji ili zri.
Evo objašnjenja detaljno:
1. Šta je prsten?
To je tanka zona na donjoj strani sira koja nije premazana voskom. Obično je to samo nekoliko milimetara oko ivice dna sira.
2. Zašto se pravi?
Kada sir stoji na polici, rešetki ili tanjiru, vosak može napraviti jako prijanjanje i sir se teško pomera. Ostavljen prsten znači da donja strana nije potpuno zalepljena voskom, pa se sir lakše podiže ili okreće.
3. Koliko velik prsten?
Dovoljno je 2–5 mm nepremazane površine na dnu sira. Nije obavezno, ali pomaže ako često okrećeš sir ili ga skladištiš u frižideru ili ostaviš da zri.
4. Kako izgleda?
Na dnu sira, umesto voska, ostane mali prsten nepremazane površine, dok su bočne strane i vrh premazani.
Prsten ne utiče na očuvanje sira jer dolazi do najmanje vlage i ne dozvoljava razvoj buđi na donjoj strani, a vosak ostaje na bočnim stranama i vrhu da štiti sir.
Količina voska za 1 kg gauda sira
- Ukupno: oko 100–120 g voska
- Prvi sloj: 30–40 g (tanki sloj)
- Drugi sloj: 70–80 g (deblji, završni sloj)
Napomena: ovo su približne vrednosti, važno je da sloj bude ravnomeran, bez debelih “gomila”. Višak voska se može ponovo rastopiti i koristiti za sledeći sir.
Da li je voskiranje obavezno?
Kada je voskiranje obavezno / preporučeno?
Voskiranje je preporučeno ako:
- želiš da sir duže zri bez sušenja,
- želiš da se kora ne suši previše,
- želiš da sir ne bude izložen buđi tokom zrenja,
- planiraš da gauda zri duže od nekoliko nedelja.
Kada voskiranje nije potrebno?
Voskiranje nije potrebno ako:
- planiraš da gauda bude mlada ili polutvrda i da se pojede u roku od 2–4 nedelje,
- želiš da se kora prirodno razvija (blaga kora, bez voska),
čuvaš sir u frižideru u papirnom omotu i nećeš ga dugo držati.
Ukratko
- Voskiranjem dobijaš bolju zaštitu i duže zrenje, ali nije obavezno.
- Ako ne voskiraš, samo vodi računa da sir bude u odgovarajućim uslovima (ne previše vlage, ne previše suvo) i da ga redovno proveravaš.
What do you need?
The most common mistakes (to avoid them)
Amount of wax for 1 kg of Gouda cheese
Is waxing mandatory?
1. What do you need?
- Cheese wax (special for cheeses, usually red or yellow)
- A small pot or container for wax
- Thermometer (to measure the temperature of the wax)
- A clean brush or wooden spatula
- Grid or rack (to dry the cheese)
- Paper or gauze to protect the work surface
2. Preparation of cheese
The cheese must be:
- completely dried on the surface (12–24 hours after the brine)
- cold, but not icy (ideally around 10–12°C)
- If the surface is wet, the wax will not adhere well and may come off.
3. Preparation of wax
- Heat the wax to around 60–65°C (no more)
- Keeps the temperature stable (if it's too hot, the wax can burn and smell; if it's cold, it won't spread nicely)
4. First coating (thin layer)
- Keep the cheese on the rack
- Apply the wax thinly and evenly with a brush or spatula
- Coats the entire surface, but without accumulating on the edges
- Let the first layer dry for 5-10 minutes
5. Second coating (thicker layer)
- After the first layer hardens, apply the second layer
- The second layer can be a little thicker, but still even
- Pay attention to the edges and the bottom of the cheese (if you don't want it to stick, you can leave a small "ring*" without wax on the bottom, but this is not mandatory)
6. Drying the wax
- Leave the cheese for the wax to harden completely
- This lasts about 1-2 hours, depending on the temperature
7. Aging
- When the wax is dry, the cheese is ripened
- Keep it on the grill, turning it once a week
The most common mistakes (to avoid them)
1. The wax is too melted (more than 65°C)
- it can "burn" and smell
2. The cheese is moist
- the wax does not stick and comes off later
3. Too thick layer
- it can crack and peel off
4. Not even application
- "folds" and blisters are created
Note for the "ring":
That "ring" that is mentioned when coating the cheese with wax is a small, unprotected part at the bottom of the cheese that serves to prevent the cheese from sticking to the surface while standing or ripening.
Here is the explanation in detail:
1. What is a ring?
It is a thin zone on the underside of the cheese that is not coated with wax. It is usually only a few millimeters around the edge of the bottom of the cheese.
2. Why is it made?
When the cheese is sitting on a shelf, rack or plate, the wax can create a strong adhesion and the cheese is difficult to move. A left ring means that the underside is not completely sealed with wax, so the cheese is easier to lift or turn.
3. How big is the ring?
2–5 mm of uncoated surface at the bottom of the cheese is sufficient. It is not mandatory, but it helps if you turn the cheese often or store it in the fridge or let it ripen.
4. What does it look like?
At the bottom of the cheese, instead of wax, a small ring of uncoated surface remains, while the sides and top are coated.
The ring does not affect the preservation of the cheese because there is the least amount of moisture and does not allow the development of mold on the underside, and the wax remains on the sides and top to protect the cheese.
Amount of wax for 1 kg of Gouda cheese
- Total: about 100–120 g of wax
- First layer: 30–40 g (thin layer)
- Second layer: 70–80 g (thicker, final layer)
Note: these are approximate values, it is important that the layer is even, without thick “piles”. Excess wax can be melted again and used for the next cheese.
Is waxing mandatory?
When is waxing mandatory/recommended?
Waxing is recommended if:
- you want the cheese to mature longer without drying out,
- you want the rind not to dry out too much,
- you want the cheese not to be exposed to mold during ripening,
- you plan to ripen the Gouda for more than a few weeks.
When is waxing not necessary?
Waxing is not necessary if:
- you plan for the gouda to be young or semi-hard and to be eaten within 2-4 weeks,
- you want the bark to develop naturally (mild bark, without wax),
you keep cheese in the fridge in a paper wrapper and you won't keep it for long.
Briefly
- By waxing, you get better protection and longer ripening, but it is not mandatory.
- If you don't wax, just make sure that the cheese is in the right conditions (not too wet, not too dry) and that you check it regularly.
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