I used to enjoy chewing on the red wax from gouda but I don’t think I ever swallowed any (except the tiny amounts that got stuck on my teeth as I chewed). It was always very satisfying to fold too as I recall. Amazing what we do as kids (and hey!! we’re still alive!) when we can’t/don’t read the “warning, this part is inedible” label.

Jackie – I still go for the rinds sometimes but I definitely learned my lesson. Cheese rinds can be interesting.

Miri – If it’s from strong wheat flour then the flour will probably work do just fine. The dough might be a bit tougher to handle because it will be stickier. I’d start off with half the amount of butter and see how the dough feels.

Joelen – I don’t have a recipe for the spongy type of ensaimada but there’s a few in my cookbooks that I haven’t tried yet. We’ll see.

Sweetbird – I don’t know how it works but dipping my hand in wax felt great. Got a gift certificate for a man-grooming.

js – Haven’t had a goldilocks ensaimada in a while. Sounds like they’re being sold as twinkies and hohos now.

Lalaine – Nino Muhlach makes ensaimadas? That’s interesting

Anudivya – parmesan, cheddar, or manchego might make for nice variations.