I've noticed that mold growth on the wine or beer-washed cheeses I make explodes after they're finished aging; that is to say, the mold on the leftover wedges in the refrigerator goes crazy within a day or two after I've cracked a wheel and served what I'm going to serve of that straight-from-the-cave wheel. I don't have the same problems with other hard cheeses I've done- there's the usual mold spot here and there but nothing unusual on things like my cheddar, romano, gouda, etc etc. Normally I just flick off the spots with a sharp knife. But in the case of, say, the wine washed cheese, the pretty purple rind is fairly thin. With the amount of mold coverage on those I'd end up taking most of that rind off. Any tips? Aside from eating the whole wheel in one go, haha. I'm going to try dropping the next wino-wheel that's ready into strong brine for a day, then holding it at a much lower humidity for a day or two after that to see if I can make the surface a bit drier and saltier, thus a little more inhospitable to mold growth. But who knows...
Submitted July 23, 2015 at 08:18PM by ut_maker http://ift.tt/1KmxnXd cheesemaking
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