Here is an update, since it has been awhile:Natural Rind
We recently acquired some Delvocid, a significantly capable mold-inhibitor, and have been making use of it with the provider's recommended amounts/measurements. After organizing and carrying out a mass 'cleansing' of affected blue batches, we adjusted their wash schedule to one row of batches, one time a week. (Mind you, we are a local business, with a continuous supply in our community. We are consistently making batches (not just a few wheels) to meet our demand, and we must remain committed providing quality through objective analysis.)
Still, I found some alien-like blue on two brand new batches that recently entered, which were quickly eradicated and applied with Delvocid. As cheese-making goes, I must solve based on a patient, problem-solution process, but our options are definitely not limited:
- I am unaware of the humidity situation in the room, but we are getting into our warm-sticky season at the moment.
- Some of the semi-permanent (heavy) wooden storage equipment may need better protection against blue itself.
- The temperature might be ideal for the blues.
- Maybe not enough moisture is being pressed out, and a low humidity causes them to extract faster during aging.
Anyway, some of our B. linens does get on the cheese in mid-late aging, and it makes a light blending with the natural cheese color that is just indescribably pleasing to look at. About the blue, I read/heard that it can form most ideally when a wet surface is on that borderline point between wet and dry, which indicates to me that moisture is being drawn out quickly and dries just before more exits. At first we suspected cheeses that were too close to each other on the racks, but it occurs on distantly-spaced wheels as well.Washed-Rind
This process has been more successful. B. linens growth has worked without any yeast formation, though occasional blue, especially on wheels that may not have been pressed just enough.