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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Aging Cheese, Everything Except Caves => Topic started by: Tobiasrer on November 30, 2012, 05:42:56 PM
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I read a lot that people use a brush to remove mold, I know to some it may seem a silly question but....
What Kind of brush do you use, and in what technique, especialy with more stubborn molds?
I have a Gruyere aging its starting to ger a red and orange rind but I am getting some greeish fuzy mold that doesnt wipe off easy, and some brown that doesnt wipe at all. My recipe calls for a salt brine, but I find its already moist from the rind molds I want and adding more from the brine gets kinda messy, and isnt really working anyways!
Any help or suggestions are GREATLY appreciated!
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I use a vegetable brush. I have one with soft bristles and another with stiffer bristles, depending on how stubborn the unwanted mold is. Sometimes I find I need a knife to scrape off stubborn molds - remove as little rind as possible with the bad mold.
For slimy mold removal I find I need to rinse the brush regularly. I wash with brine after brushing down the mold.
Hope this helps
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(http://www.kitchenkapersdirect.co.uk/images/pP000002925.jpg)
I use something simmilar to this. if the mold has penetrated deeper (cought it a bit too late) - as bob said, you may need to use a sharp tool to scoop it out.
You can even use a stiff toothbrush if you need a Precision tool. ^-^
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I uses a piece of cheese cloth instead of a brush. I use some vinegar and salt and rub with my fingers. The salt alts like an abrasive on the hardier molds.