Author Topic: Traditional Washing -The hows, whys, whens, whats, and what not (by request)  (Read 5703 times)

Offline Al Lewis

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No Boofer, that one went south.  LOL This is a Tallegio I did.  It is finally creamy throughout and delicious. Although stinky on the outside. LOL :P
« Last Edit: July 04, 2013, 06:35:44 PM by Al Lewis »


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Offline Alpkäserei

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My theory is that a cheese cave should be so rank, the unitiated lose consciousness when it opened.  :P

Guät git's dr schwiizer Chäser

Online JeffHamm

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My theory is that a cheese cave should be so rank, the unitiated lose consciousness when it opened.  :P

Hey!  I should keep my cheese in my sock drawer!

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Al Lewis

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My theory is that a cheese cave should be so rank, the unitiated lose consciousness when it opened.  :P

Trust me, the Tallegio had just that effect.  LOL

Offline Boofer

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My theory is that a cheese cave should be so rank, the unitiated lose consciousness when it opened.  :P
That's kind of the puzzling reaction I got when I opened my caves to my stepdaughter recently. My wife has a similar reaction, but she's become more accustomed to the difference in the air quality. ;)

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Offline John@PC

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A couple of questions about the Schmier:  First, I run a small ionizer that prevents surface mold growth in my small fridge cave.  Assuming you want to encourage b linens to grow with the brushing do I need to turn off the ionizer to get best results?  Also, I, like Tiarella like to use coconut oil to coat my hard cheeses.  I just finished brushing all of my hard cheeses (most of which had been oil coated) according to your instructions using a stiff bristle brush and mild salt solution.  The salt solution appeared to emulsify the oil and I got a really nice wet "coating" :).  Any thoughts as to if oiled cheese can be successfully schmier'ed or will the oil prevent the mold growth?

Offline tnbquilt

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The oil will prevent the mold growth. It's one way or the other way.
Tammy

Offline John@PC

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The oil will prevent the mold growth. It's one way or the other way.
I went back and read Alp's original post and now understand the timing of the washing.  I did waste my time washing my "oiled" cheeses  :P, but I do have an new tomme-style in the cave and I'm trying to follow his protocol.  This one I plan not to oil.  Thanks for your help.

Offline Smurfmacaw

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Re: Traditional Washing -The hows, whys, whens, whats, and what not (by request)
« Reply #68 on: September 17, 2013, 11:49:17 PM »
My theory is that a cheese cave should be so rank, the unitiated lose consciousness when it opened.  :P

I think my Chevrotin has achieved just this effect.  My wife asked what the smell was in the garage.....I may have to take Jeff's tack and start saying "excuse me" when I open the cave every time.

Offline rosawoodsii

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The oil will prevent the mold growth. It's one way or the other way.

What am I missing?  I decided to oil a Jack cheese I made a couple of weeks ago and it's growing mold like it's going out of style.  Olive oil, if that makes any difference.
Joy


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Offline Alpkäserei

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Let's back up a minute here...

What molds have you got? (Color, smell, etc.)

I do find it a bit odd to have mold growing on oil (only thing that would make sense to me is the oil all absorbed into the cheese) But also, I do not know really just what the effect of oil on mold is. I know its effect on the bacteriae we like on our rinds, it stops them growing. But I don't know with molds, could be some molds can grow on it.
Guät git's dr schwiizer Chäser

Offline linuxboy

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Yes, they can. Especially if there's a foothold on the underlying substrate.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline rosawoodsii

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There's both blue mold and grey mold on the surface of the cheese.
Joy

Offline Dar

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I have esrom sitting in the press. After it comes out of the (18% solution) brine,  I don't know if the brine wash is a 10% solution or a bacterial brine (my recipe is 1/2 cup water, 1 tsp salt, tiny pinch B linens. ) The recipe  says: After daily turning the first week, wash with "a brine solution" every second day after for 5 weeks. Any ideas?

Offline mnml

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Can whomever please check out my question on a similar subject: cleaning natural-rind cheeses (not washing with B. linens)

http://cheeseforum.org/forum/index.php/topic,12349.0.html
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