I made a 4 lb wheel of Havarti 2 weeks ago for my third batch of cheese, following the instructions and recipe posted on cheesemaking.com (http://www.cheesemaking.com/store/pg/208-Havarti.html
Everything is going well with it but I'm a bit unclear what I should be doing with it while aging/ripening. The instructions say: "The cheese is ripened while turning daily and wiping with a light brine (1tsp salt in a quart of water) every 2-3 days.- Keep temp ...59°F and 90% RH for 5 weeks (young) or 10-14 weeks (mature).
Then 1 Wk @ 54F 80% RH."
I'm following the instructions turning and wiping, but the recipe never specifies to cover or wrap the cheese. It is stored stored in a tupperware container in a temp controlled fridge at 58 degrees, no hygrometer but I have damp towels in it and it's plenty humid.
Just in the last few days the cheese has started to get quite a bit of mold, both white fuzz and dark spots. Rubbing with saltwater takes them off but I think I'll be fighting a losing battle if I don't do something. I see other posts here referring to waxing, should I do that or will I still risk having mold form under the wax? Then again maybe waxing cuts off air which prevents mold - I'm too new at this to know...
Photo below, the dark spots showing are some chopped rosemary I added before pressing.