Author Topic: Cheddar developing mold  (Read 654 times)

Offline riha

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Cheddar developing mold
« on: August 26, 2009, 07:07:18 PM »
Hello.

My second cheddar, just like the first one, seems to be developing mold while air-drying. I was just wondering if this is normal. It has been drying for three days now. I have turned it every 12 hours.

It is also soft enough to take imprints from the sticks that are under it. I was wondering if my cheddar is too soft. Should it be pressed harder or is this all part of a greater plan?

I wiped the mold away with vinegar and patted it dry with a clean towel. Now waiting to see what happens.


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Offline DeejayDebi

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Re: Cheddar developing mold
« Reply #1 on: August 26, 2009, 07:56:33 PM »
It happens sometimes when it hot and humid.

Offline MrsKK

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Re: Cheddar developing mold
« Reply #2 on: August 27, 2009, 05:00:52 PM »
When the weather here is humid, I have the same thing happen.  I use kosher salt to "buff" away the mold, then I put it in the fridge to finish drying.

Many of my cheeses will get imprinted by the mats they rest on.

Offline DeejayDebi

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Re: Cheddar developing mold
« Reply #3 on: August 27, 2009, 05:50:28 PM »
I find a heavy brine of say 2 cups of water, 1/2 cup salt, 1 tablespoon vinegar and a teaspoon of calcium chlride helps some. After a few days rub it with salt and olive oil.