Author Topic: Natural-rind, hard cheese blue prevention  (Read 677 times)

Offline linuxboy

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Re: Natural-rind, hard cheese blue prevention
« Reply #15 on: January 27, 2014, 10:08:27 PM »
Pretty decent. That's as technical as I can get without running trials on the strains and the prototype cheeses. Protection is stronger when using multiple species. So say pischia and debaromyces will work better than debaromyces alone.

edit: if/when you start adding bacteria to the mix, the dynamics change a bit. blue can start growing on top of the bacterial polysaccharides as a secondary kind of growth, but it will be spotty because by that time typically surface aW is too low for an even cover.
« Last Edit: January 27, 2014, 10:23:12 PM by linuxboy »
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Offline ArnaudForestier

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Re: Natural-rind, hard cheese blue prevention
« Reply #16 on: January 28, 2014, 08:16:38 AM »
Gotcha.  Very cool, very interesting.  Thanks, Pav.  :)
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Offline mnml

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Re: Natural-rind, hard cheese blue prevention
« Reply #17 on: January 28, 2014, 04:18:36 PM »
I dont think our boss wants yeast. We had some unwanted yeast formation that made our rinds wrinkly.
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Offline Tiarella

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Re: Natural-rind, hard cheese blue prevention
« Reply #18 on: January 28, 2014, 04:32:24 PM »
I dont think our boss wants yeast. We had some unwanted yeast formation that made our rinds wrinkly.

Just curious....would you be willing to include the country and state/region under your avatar/Identity?  It's nice to see where folks are from. 

I'm not sure if all yeasts make for wrinkles.......at least on hard cheese that is.

This is a helpful thread and I appreciate you starting it!

Online Alpkäserei

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Re: Natural-rind, hard cheese blue prevention
« Reply #19 on: January 30, 2014, 06:23:44 PM »
I would highly recommend doing the traditional wash method. Yeasts are there, by nature. They are in the air, so they will always be there. The traditional washing method, as detailed in my thread on the subject, creates a rind of naturally occurring local flora that will be a good thing to have. It prevents mold buildup, and creates a fairly hard film on the outside of the cheese that is totally edible and can be made attractive. The use of a thin wine wash, particularly a dry white wine, will not impart much flavor -at least not that is discernible over the natural flavor given by the bacteria. If you ever have a Swiss Emmentaler or Gruyere, this is how they are treated.

after a week or two of washing, I never have problem with blue mold.

I would also like to know where you are located. Perhaps if it is not too far, maybe I could come and help you with your washing methods? Winter is dead season for me. Especially this winter with loads of snow and the terrible Indiana wind. Oh how I wish I was back in the Alps...
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Offline linuxboy

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Re: Natural-rind, hard cheese blue prevention
« Reply #20 on: January 30, 2014, 07:38:08 PM »
Quote
I dont think our boss wants yeast. We had some unwanted yeast formation that made our rinds wrinkly.
You had geotricum, then. And a high surface aW. Have to prep the rinds in hard cheese and wash them in the morge properly and it will work. Geotricum dies with too much salt (more than about 3-4%), and is fairly easy to exclude.
Quote
after a week or two of washing, I never have problem with blue mold.
You, me, and thousands of people over thousands of years. Yeast the cheese, it works.

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