Author Topic: Opinions on why this cheese looks like this  (Read 376 times)

Offline Spoons

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Re: Opinions on why this cheese looks like this
« Reply #15 on: October 26, 2014, 12:51:05 PM »
As Sailor mentionned, Natamax is not really for hobbyists, it's quite expensive, but Danlac sells it:

http://www.danlac.com/ingredient/natamax-100-gr-natural-antimicrobial-price-lowered
- Eric


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Offline amiriliano

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Re: Opinions on why this cheese looks like this
« Reply #16 on: October 27, 2014, 12:43:17 PM »
I will - I'll take some pics this week and upload. Looks like the rind is getting a more even texture.

Thank you all again.

Offline Sailor Con Queso

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Re: Opinions on why this cheese looks like this
« Reply #17 on: October 27, 2014, 03:59:46 PM »
IMHO when you have a mottled surface like that, there is still moisture gradients in the cheese. If you wax or vac bag while this condition exists, you will trap whey/moisture inside. That will lead to moisture under the wax or moisture in the bag, and a sour tasting cheese. Try to age it naturally (with proper humidity) until that excess moisture is gone.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
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Offline amiriliano

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Re: Opinions on why this cheese looks like this
« Reply #18 on: October 28, 2014, 09:34:30 AM »
Yep. I agree. I'm letting it go. Either I'll have a grana or I've just invented something new!