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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
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Scraping cheese?
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Topic: Scraping cheese? (Read 1719 times)
Moski
Guest
Scraping cheese?
«
on:
August 28, 2010, 05:28:49 AM »
In Ricki Carrol's book she states that you should scrape the molds from the outside of your cheeses every week.
You guys never mention that here. What is the Correct way to do it? Many of the cheeses I see here look great with their mold rinds. It would seem to br counterproductive to scrape off what mold you put there in the first place. Please help edumacate this lost soul.
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Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Re: Scraping cheese?
«
Reply #1 on:
August 28, 2010, 07:36:52 AM »
I think the reference is to
scrape
,
rub
,
brush
, or
wash
the
unwanted
nasties that try to gain a toehold in semi-hard and hard cheeses.
-Boofer-
Logged
Let's ferment something!
Bread, beer, wine, cheese...it's all good.
Moski
Guest
Re: Scraping cheese?
«
Reply #2 on:
August 28, 2010, 03:27:29 PM »
Step 13 under Stilton "Turn the cheese several times a week. Scrape off mold and slime once a week. Age the cheese for 4 months". She does not differentiate between good or bad, just "mold". Just seems wierd to scrape it off.
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Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Re: Scraping cheese?
«
Reply #3 on:
August 28, 2010, 07:32:51 PM »
You're right. I went back and read that step. I haven't done Stilton but there are a lot of folks here that have and there are a lot of threads showing the rind development. Most of the pics I have seen don't look like there's much scraping going on.
Use the search function and see if your answer is in here. Sorry I can't help.
-Boofer-
Logged
Let's ferment something!
Bread, beer, wine, cheese...it's all good.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
Scraping cheese?