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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: mgasparotto on February 11, 2013, 02:44:32 PM
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I made a batch of valençay about 10 days ago and wrapped them in clear cheese paper from New England Cheesemaking yesterday. I noticed this morning that there is some condensation inside the paper-should I unwrap these and wipe it off, or will it be okay?
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I would remove it. That much water against the cheese will not be good for it. PC doesn't like it to be too wet, and I would be very concerned that it will degrade and corrupt your rind.
- Jeff
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Usually bloomy PC cheeses are wrapped in a breathable paper. NE Cheesemaking has some white 2-layered paper for bloomies. Forum member Iratherfly has some micro perf crystalline paper that is pretty transparent that I prefer. It is 2-layered also. You can PM him and ask for pricing since his website isn't up yet.
Is the paper you used listed for bloomy cheese?
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Yep, it's sold specifically for bloomy rinds, but this is the first time I've used it. I've used double layer paper before that has resulted in amoniated bloomies, so I wanted to try something different. Supposedly it's breathable, but it doesn't look that way to me! Anyway, I'll wipe them down and re-wrap. Thanks.