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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Discussion => Topic started by: tnbquilt on May 15, 2013, 04:29:03 PM
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I keep reading about cream coatings, and I don't know how you do that. I have waxed, and cloth bound cheddar. I like waxed cheddar better. I have washed the rind on Swiss and Gruyere with the wine, water salt solution. I have made the dry rind on Swiss like Rickki Carrol's recipe says, where you just wipe it off everyday but don't wet the cheese. It grows a thick dry rind that you have to cut off before you eat it.
I like that oiling it with coconut oil theory of Tiarella's also.
But what is cream coating and how do you decide when to use it?
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It's PVA or similar polymer, usually with natamycin added for mold protection. Coats the cheese to slow down moisture loss, and protects the rind. You paint it on.
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I have three Goudas that just kept growing mold under the wax , I finally got some of the yellow coating and removed all the wax , cleaned off the mold and re-coated the cheeses , so far no mold is coming back , so hopefully , the natamycin is doing its job.
Natamycin, is a naturally occurring antifungal agent produced during fermentation by the bacterium Streptomyces natalensis, commonly found in soil.
I like the way it goes on , I like the looks , and it seems to adhere very well to the cheese , I would suggest to anyone that they at least try it once.
It is probably all I will use anymore , it comes in Yellow , Black , or clear.
I think pricewise , it is comparable to cheese wax.
Cheers , Jim.
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Anyone know of a place which ships this thing abroad at a reasonable cost? I can only get it by the drum locally (20kg).
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I get mine from the U.S. , just across the border , where I drive down and pick it up , they only ship in the U.S.
These guys are here in Canada , but state they will ship internationally http://www.glengarrycheesemaking.on.ca/shipping.htm (http://www.glengarrycheesemaking.on.ca/shipping.htm)
Cheers , Jim.