Mould inhibitor cream before waxing?

[Spoons]

Here's a noob question:

Is creaming the cheese with mould inhibitor necessary, optional, recommended before waxing? Do you use mould inhibitor cream? Some recipes mention it, some don't.

So what's your take on mould inhibitor cream?

THX

[Brentsbox]

Ive wondered about that myself and looking forward to the answer.

[linuxboy]

Personal preference to use natamycin or not. And personal preference to use PVA with natamycin or not. If you keep the make room clean, no compelling reason to use it.

It is a tool in some cheese varieties, like when making rindless cheeses or when you are making a cheese that swells like an emmenthaler style, because you want to keep gas in and let the coating stretch to accommodate the CO2.

[Sailor Con Queso]

The downside is that the PVA coating is not exactly edible. With PVA you can probably get away without waxing anyway.

[DeejayDebi]

I was speaking with Margaret Morris about this awhile back and she was saying she used this just prior to waxing all of her cheeses and they come away cleaner so I bought some. Never used it becuase I hate to wax but I bought it fr when I do.

She did say however that it shouldn't be used alone.