Cream coating a Cheddar

[Boofer]

I've just made a Horseradish Cheddar in the past couple days. It is drying at room temperature and looks like it might possibly be heading towards a cracked rind. I want to preserve the rind and have vacuum-sealed Cheddars in the past. This time, I was wondering how effectively my cream coating would work to preserve the moisture content, protect the rind from molds (it has natamycin), and still permit the cheese to age better than vacuum-sealing.

I do realize there have been discussions on the permeability of the dried cream coating and subsequent small loss of moisture.

No, I don't want to bandage this cheese.

-Boofer-

[Tiarella]

Hope you get a lot of replies because I've wondered this also.......

[linuxboy]

Do you want to know rate of moisture loss, Boofer, or just some anecdotal guidance?

Rate of loss depends on form factor, room RH and how heavy a coat you put on. Generally, if you're not able to go 90-92% RH and are stuck in the 80s RH, a moderate paracoat applied with a brush will slow down moisture loss by 40-50%. It is still rather permeable. A thicker coat will help more.

[Boofer]

I guess I just wanted reassurance that, for this cheese style, putting a cream coating on would be okay. Or would I just be better off vacuum-sealing as I've done in the past?

I made this on Saturday and it already looks pretty dry. Not sure whether the addition of the horseradish is affecting the moisture content and texture. The individual curds seem accentuated and highlighted. The cheese is in its minicave with the lid slightly cracked. Maybe too low RH? Ambient room temp outside minicave is around 65-70F.

-Boofer-

[linuxboy]

depends on your culture blend for this and when you want to eat it. IMHO both are acceptable approaches in general for a cheddar. I would paint it and then if it's still not enough protection, vac seal after a few months.

[Boofer]

Thanks, Pav. We're on the same wavelength.

Affinage timeframe: 6-12 months.

-Boofer-