hi first time post ,7 or 8 cheeses made. Some better than others I have not had to throw any out, but I have had to eat some earlier than I wanted. I live in south texas and it is hot and humid.
today I am worried about a hot pepper gouda. I am 2 weeks into a 3 week dry out before I wax . So far everything looks good. it is aging pretty nicely in a wine fridge with some provolone. it has a tiny bit of white mold? or could it be a bit of salt. I have been turning every few days and dry salt wiping 2 times now, the wine cooler has to be mopped out every other day of collected moisture.
my first gouda was last year, and I don't remember aging it for 3 weeks before I waxed it, and I ate it at just 2 months, so it was clean , but not all that flavorful.
I want to age this pepper gouda for at least 10 months,
and I am concerned about mold getting to it in the next few days before I wax it.
any suggestions on pre waxing prep for long aging
my first swiss was sort of a bust because of the mold, in the first part of the recipe it calls for warm aging, I tried salt rubs, and vinegar rubs and salt and vinegar rubs, but in the end I had to keep carving it down every 3 or 4 days to keep the mold off, it was tasty, but the swiss only made it out of the cooler for I think 2 weeks . now it is in a 38f fridge and all is well it is almost eaten, it has ok flavor, but I think it did not get to age long enough