Author Topic: Pressed Cheese - Mold Under Wax, Recommendations?  (Read 687 times)

Offline nzw tom

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Pressed Cheese - Mold Under Wax, Recommendations?
« on: February 21, 2012, 05:35:07 PM »
I made my first batch of cheese (Colby). It has been aging for about a month and a half.

I waxed the cheese (brushed on). The cheese has developed black spots, just under the wax (must not have been a good seal). Next time I will dip the cheese in the wax. Do you think the cheese is still good? Should I finish letting it age, then peel the wax off and put vinegar on it? What should I do?

Thanks,

Tom


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Offline Oberhasli

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Re: Pressed Cheese - Mold Under Wax, Recommendations?
« Reply #1 on: February 21, 2012, 06:20:00 PM »
Hi Tom,

If it were me, I would peel off the wax and treat the black mold spots with vinegar and salt.  I usually take a toothbrush and scrub the spots with the vinegar/salt mixture.  I would let it air dry for a day or so and then re-wax.  I have done that many times with cheeses.  I dip my cheeses in the wax to get a more uniform looking outer coating.  But, it does get very slippery  :o

Bonnie
Better to train people and risk they leave,
than do nothing and risk they stay.     Anonymous

Offline nzw tom

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Re: Pressed Cheese - Mold Under Wax, Recommendations?
« Reply #2 on: February 22, 2012, 06:42:44 AM »
Thank you so much. I will do that. I was worried that I may have to toss it.

Offline Oberhasli

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Re: Pressed Cheese - Mold Under Wax, Recommendations?
« Reply #3 on: February 22, 2012, 05:13:08 PM »
 Tom,

I very seldom will toss a cheese.  Even if it hasn't aged to "perfection", I will crack it open and taste it.  Sometimes I will grate it up or just eat it as is as a "young cheese".  Colby's and cheddars aren't that bad with some salami on crackers when eaten before their time  :D

I think you have caught the mold in time.  Sometimes, mold develops whether you have a good seal or not.  I use a cream wax first as a mold inhibitive, and then hard wax it a few days later.  But, even with that method, I still get some mold under the wax at times.  It has to do more with moisture than contamination. 

Good luck with your cheeses.

Bonnie
Better to train people and risk they leave,
than do nothing and risk they stay.     Anonymous

Offline Wayne Harris

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Re: Pressed Cheese - Mold Under Wax, Recommendations?
« Reply #4 on: February 24, 2012, 09:40:50 AM »
I have taken to vacuum sealing hard cheeses, not waxing them.
I only wax them *after* they are aged, and then the wax is really only for aesthetics.
Wayne A. Harris - in vino veritas


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Offline anarch

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Re: Pressed Cheese - Mold Under Wax, Recommendations?
« Reply #5 on: February 24, 2012, 03:12:23 PM »
I have taken to vacuum sealing hard cheeses, not waxing them.
I only wax them *after* they are aged, and then the wax is really only for aesthetics.

I'm going to try this next.  Do you use a regular food vacuum sealer?  I have the FoodSaver type, is this what you're talking about?

I have also had issues with aging cheddar types with the wax, I really dislike that I can't see the cheese through the wax.

Offline Wayne Harris

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Re: Pressed Cheese - Mold Under Wax, Recommendations?
« Reply #6 on: February 24, 2012, 05:17:50 PM »
Yes, a standard food saver will suffice.
Wayne A. Harris - in vino veritas