Author Topic: 1st Parmesan - Minor Surface Mold Problem  (Read 939 times)

Offline jgear0218

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1st Parmesan - Minor Surface Mold Problem
« on: January 22, 2013, 07:26:25 PM »
Hi Cheese Forum!  Can anyone help a newbie with his first post?

I made my first attempt at a Parmesan a couple weeks ago.  Everything turned out great, but now I am noticing a bit of surface mold growing on the rind.  This may be due to cross contamination as my cave has been home to a few blues, Camemberts, and bandaged Cheddars.  A bit of the mold has a reddish tint, while other portions have a grey/blue/black? I have been vigorously scrubbing with a vinegar/brine solution every couple days to no avail.  The blemishes remain triumphant!

Is there anything else I can do aside from a vinegar solution?  Would it help to rub it with olive oil?

I'll try and post some photos soon, but in the meantime, anything information helps!

Offline Al Lewis

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Re: 1st Parmesan - Minor Surface Mold Problem
« Reply #1 on: January 22, 2013, 07:41:48 PM »
It's my understanding that parms should be coated with olive oil to develop the rind.

Offline jgear0218

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Re: 1st Parmesan - Minor Surface Mold Problem
« Reply #2 on: January 22, 2013, 08:19:58 PM »
I brined the cheese and air dried to develop the rind.  I was planning on rubbing with olive oil after a couple months.

Will the oil deter mold growth and/or kill off the existing mold?

Offline Al Lewis

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Re: 1st Parmesan - Minor Surface Mold Problem
« Reply #3 on: January 22, 2013, 08:23:03 PM »
I don't think it will kill existing mold but I believe it does keep new mold from penetrating the surface.  These are aged 12 to 18 months commercially so they get wiped and turned about once a week by robots.  I'm sure the oil coating must keep them fairly clean and sealed.  Maybe Sailor, Alp,  or LB could chime in.  They certainly know a ton more than I about this.

Offline sofusryge

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Re: 1st Parmesan - Minor Surface Mold Problem
« Reply #4 on: January 23, 2013, 01:42:46 AM »
My first parm was killed by contaminant molds, but that was partly due to some deep cracks in the surface. My second parm is aging in the cellar at the moment. I had a bit of mold on the surface on that one too, but i gave it the olive oil treatment and it has been very easy to maintain a clean rind since then. Just smear i light coat on the cheese, let it rest for 10 minutes and then remove excess oil with some paper towel.

Offline Tiarella

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Re: 1st Parmesan - Minor Surface Mold Problem
« Reply #5 on: January 23, 2013, 06:10:38 AM »
My first parm was killed by contaminant molds, but that was partly due to some deep cracks in the surface. My second parm is aging in the cellar at the moment. I had a bit of mold on the surface on that one too, but i gave it the olive oil treatment and it has been very easy to maintain a clean rind since then. Just smear i light coat on the cheese, let it rest for 10 minutes and then remove excess oil with some paper towel.

I too rub olive oil on my parm style cheeses.  Even if mold discolorations are there it won't matter or affect the flavor. 

Offline bbracken677

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Re: 1st Parmesan - Minor Surface Mold Problem
« Reply #6 on: January 23, 2013, 07:31:23 AM »
I would recommend another dip in the brine for an hour or 2, allow to air dry and then, perhaps, coat with oil once the rind is totally dry.

Offline jgear0218

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Re: 1st Parmesan - Minor Surface Mold Problem
« Reply #7 on: January 24, 2013, 07:50:24 PM »
Great, THANKS EVERYONE!  This forum has been extremely helpful and encouraging in my cheese adventures thus-far and I'm looking forward to many more cheeses.