Francois, thank you very much for the detailed reply
, especially as the books I have give little detail on this subject.
Sorry this thread is off topic, but my understanding is:
1) Natural Rind is just a term for no physical barrier between cheese and atmosphere, such as wax, cloth bandage and lard, or vacuum plastic.
2) 100% "clean" Natural Rinds are very difficult to maintain as always food on rind for microbes/molds etc and thus always very susceptible to mother nature's ambient - atmospheric microbes/molds/bacterias etc.
3) Therefore rather than try for a 100% "clean" Natural Rind, inoculate your cheese with a microflora of your choice that will hopefully dominate, and beat out mother nature.
4) Example inoculants are some sort of manufactured Geotrichum candidum which can be added directly to the milk when adding starter culture or post pressing by bathing or rubbing cheese with something alive like liquor, wine, beer or even oil.
So couple more questions if your anyone has time (sorry):
1) Any other natural rind inoculant choices beside geo's for direct adding during making?
2) Is not Gouda a "clean" Natural Rind or is something added?
3) If not using geo, how long after pressing before bathing or rubbing in an inoculatant of your choice? For example, here in this thread
, cheese maker Vella Cheese Company says on their website that they don't rub with their coating of cocoa/pepper/oil until the Monterrey Jack is ~5 weeks old. How do they manage to keep it "clean" during that 5 weeks?
Again sorry for the 101 questions, but I've rally been searching for info like this. If you or anyone knows of where I can read more info on this subject please post.