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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: Cheesetart on February 13, 2010, 08:51:44 PM
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I've been aging my cabre al vino for a month now -- and I have started dealing with some mold that keeps reappearing. I've wiped the cheese with a brine solution -- and I am wondering if it would be a good idea to soak it in some wine again? It still feels that it is the right firmness -- but as I wipe, more of the wine color starts to come away from the cheese. Thoughts? And-- if I do soak it, would I let it air dry a bit before returning it to the aging fridge?
I think my humidity was a bit high early on -- seems to have leveled out now and I am hoping to have this cheese aging for another two months............if I can wait that long!!
Thanks for any suggestions!
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Add some vinegar to your brine bath wash. Once the mold develops you will have a harder time keeping it down unless you get it all. Scrub it well.
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I'll try that. Is it necessary to resoak it? Thanks!
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If you mea in wine no. I wouldn't soak the cheese to wash it but if you have a lot of mold a heavily wet cloth or brish will help.
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Thanks. One last silly question -- white or cider vinegar?
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Oh DUH! Sorry white vinegar! It's the little details I forget to mention that get us in trouble.
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Tell me about it! :)
Thanks for all of the advice. It is appreciated!
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Your most welcome!
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Well,it's back. I thought I really got it this time -- but lo and behold there is more mold. So I am again wiping the cheese. I'm going to let it sit out over night before putting it back in the cave --last time I only let it sit 30 minutes --perhaps it was still too damp.
Would it be beneficial to vacuum seal in a bag at this point? Is it possible that will help? Too early after only a month?
Any feedback is appreciated. This one is challenging.
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A month should be fine. I usually wait about a month but make sure it is ry first from the washing. How often do you wash your cheeses? I find a damp cloth every other day for the first week or so then every third day and so on. Once it makes a nice rind tou shouldn't have a problem with mold unless the humidity it to high.
I also find a light buffing with a cloth dippedolive oil after a few weeks helps for many of the hard cheeses. Not wet just like polishing your shoes. I touch in the oil then polish.
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Nice to find this thread on cabra al vino... I have one I stared on jan 26 and it too has the mold issue. I have washed it with salt brine and the mold is still there so will try some vinegar.
i also had trouble getting a smooth surface on the cheese, the second two i stared on Feb 13
are smoother.... will keep up on this imfo. thanks for all of the advice. Oh, why would you vacuum seal it? I have not seen this in any recipes........
Missy
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According to my experience, the best way to remove unwanted mold spots is, making a mixture of kosher salt and vinegar and rub with a cloth like you are smoothing something with very coarse sand paper. I never had to do this twice on the same cheese. May be it's luck too.
Cabre al Vino should age with natural rind.
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Today I approached my Cabra al vino with vinegar in hand... the first one that I had washed with salt brine day before yesterday, was more moldy than before.... the two new ones that I started on the 14th were also showing signs of mold..scrubbed them with just vinegar, will try salt and vinegar tomorrow. Thanks for the suggeation. Missy
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I have cleaned mine now twice. The last time, I really hit it with the brush and then I made it a point to let it dry completely before returning to the cave. It has been mold free ever since - and --fingers crossed -- seems to have stabilized. Not to mention that I have reduced the humidty in the cave-- so that seems to have helped as well. Good luck with yours-- keep us posted on the progress!
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Well done, Dee, it looks that you did it right.
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To much humidity will encourage the mold growth as well.