Natural rind cheddar?

[WovenMeadows]

I generally see only reference to cheddar-types being either a) waxed or b) clothbound. What about an otherwise natural rind, and how is this typically, or ought to be, done? Brushed-mold? Washed-rind? Oiled?

[H-K-J]

I have been having good luck just using a wine brine that Alp has put on the forum.
I use it for my alpine, farmhouse cheddar's and the Caerphilly cheeses I have made .
the moldy rind (or al-natural) rinds kinduh freak me out, unless it's a Stilton blue of course :o

[WovenMeadows]

I've got a few light brine-washed cheddar types currently going, looking orange colored like my gruyere. Just doesn't seem like its a treatment I generally read about.

[curd nerd]

have a CAERPHILLY on the go which i wash with SHERRY, PORT, MUSCAT,OLIVE OIL and VINEGAR

the wash solution is made up of equal parts of the above

sits in the cave at 11c with 90% RH,,,,looking quite evil , but smelling and tasting exquisitely ADULTS ONLY

many regards ,brian

[Boofer]

have a CAERPHILLY on the go which i wash with SHERRY, PORT, MUSCAT,OLIVE OIL and VINEGAR

the wash solution is made up of equal parts of the above

Interesting mix...like a wine vinaigrette salad dressing. :o  Is this from a recipe or your own invention?

I'm very curious what the final results will be. :P

-Boofer-

[curd nerd]

yes BOOFER thankyou,,,,,,,,,no,no recipe ,,will post taste and smell results ASP and a photo when it stops looking like a
mud pie

the DVD "cheese slices" volume 5 by WILL STUDD has a good long segment on CAERPHILLY

many regards ,,brian

[Digdagdug]

I'm doing natural rind cheddars. I haven't cracked one yet. They seem really easy to maintain. Is that your experience?