So, I have been experimenting with peter dixon's appenzeller recipe and I'm getting a flavor I really love. Subtle, nutty and sweet. My main concern however is the affinage. I left the farm for two weeks!!! to visit my family for christmas and when I returned the rind was mushy in spots and was flaking off.
Was this a b.linen thing?
So I decided to scrub them all clean and move them onto new rough pine boards. Cheese cave is pretty cold right now (I'm in Massachusetts) around 48 degrees and the humidity is around 90.
Can anyone give me advice on saving the rind of these cheeses? They are over 25 pounds, very worth saving! The oldest one is 4 months old)
The blue molds keep coming back, and I'm getting some white molds pitting the cheese.
I've been looking at the forums here to see if I can oil the rind? Peter said I should wash the rind with salt brine and rub it with my hands but the cheeses were getting to wet and gooey and attracting mildew. Brushing the rind seemed to be working but then I was just spreading mold spores all over the cave.
Any suggestions are welcome!
I can add pictures later if anyone is curious.