Author Topic: wrapping  (Read 1052 times)

Offline clherestian

  • Mature Cheese
  • ****
  • Posts: 117
  • Cheeses: 4
  • Default personal text
« on: August 02, 2010, 11:04:05 AM »
I have another question on washed rind cheeses. I notice that some recipes call for wrapping a cheese at a certain point in its affinage. Why is that?

I have a semi-soft smear ripened cheese with a geo-KL71-b linens rind that is 30 days old. Current environment is 50 deg F and 90 % humidity. At this point, I am washing once every 5 - 7 days. The rind is developing nicely. In addition to the classic b linen smell it has a barnyard, yeasty aroma. My goal is to encourage more b linen development and discourage the yeasts. With that in mind, what affect would wrapping have on my cheese? If I do wrap, what temp/humidity should it be?

Thanks in advance for the help.

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,803
  • Cheeses: 97
    • Deejays Smoke Pit and DSP Forums
Re: wrapping
« Reply #1 on: August 05, 2010, 04:09:59 PM »
I have been wrapping in freezer paper lately and it seems to really encourage the b. Linens growth.