Boofer's Beautiful (but humble) Birthday Beaufort #6

[Boofer]

This little cheese is 8 weeks old...2 months...in what I hope to extend to 12 months.

I enjoyed the results of Beaufort #5 at a mere 4 months, but really want to see what extended aging might add. I decided to help preserve the moisture content by cream coating the cheese yesterday. I layered on three coats throughout the day. Only this morning was it dry enough to consider it complete and to return it to the cave network.

I have a couple other cream-coated cheese wheels in affinage, Garlic Gouda and Horseradish Cheddar. They occasionally develop a whitish film which I have been wiping with vinegar when it appears.

-Boofer-

[bbracken677]

So when cream coating, at least this style of cheese, you don't scrub any outside growth off first?

[Boofer]

So when cream coating, at least this style of cheese, you don't scrub any outside growth off first?

I typically rub the cheese all over to knock off the high points, if there are any, and then wipe it with the vinegar and dry it off. Then the cream coating goes on. Remember, the natamycin in the cream coating will reduce the incidence of an out-of-control rind infection. That's back-up protection after the vinegar.

If I were to scrub off the rind, it would no longer be a natural rind.   Check the rind on my Beaufort #4 after the coating is peeled back. Still nicely rustic.

-Boofer-