Traditional Washing -The hows, whys, whens, whats, and what not (by request)

[Mermaid]

I'm using cheap boxed wine . That way it doesn't go bad it's in a air tight bag.

[Al Lewis]

I'm using cheap boxed wine . That way it doesn't go bad it's in a air tight bag.

Franzio Crisp White is the best!  Oh, did I say that out loud?  LOL

[LoftyNotions]

I'm using cheap boxed wine . That way it doesn't go bad it's in a air tight bag.

Franzio Crisp White is the best!  Oh, did I say that out loud?  LOL

Your pain meds must be kicking in. ;)

[Al Lewis]

I wish!!   :-[

[Mermaid]

I bought the "Rhine" flavor of Franzia - thought it would go better with the appenzeller than the Chardonnay option ;)

[Al Lewis]

Yeah, Chardonnay sucks.  The Crisp White is very neutral which is why I recommended it.

[shotski]

Chardonnay is really good for basting turkey

[Al Lewis]

Crisp White is really good for basting Al. LOL ::)

[Mermaid]

Questions !
1. Between washing a I'm having a small amount of what seems to be geo mold growth. Can I just wash that into the cheese with my brine?
2. Will washing a cheese with a small amount of blue mold spread the mold all over the cheese?
3. How quickly should the cheese be drying off after washing? My cheese cave is around 85rh
4. I've noticed that the cheeses I am washing are getting the annoying and nameless brown spotty mold. Why? Does this happen to others? It makes me sad :(

Any replies to any of these loaded questions will be well received ! Thanks!!

[Al Lewis]

If you wash once with straight wine it should kill any mold growth.  After that wash with the wine/brine solution and the schmier will develop including the geo which will help form the rind.  You can brush that into any cracks that may open and seal them up tight.  You can see in this first picture some small cracks that came up on the Mutschli I did, with Alp's assistance.  After washing though you can see the surface is completely sealed in the second picture.  The brown spots can be removed with a small brush, toothbrush size, prior to washing and the schmier will fill in any small dips that may develop. I washed this one daily for a week and then twice a week.  It dried out between washings.  I know I keep posting these but they are the best example of washing I have.  Hope this answers your questions. ;)

[sprocket]

That's a nice looking cheese, Al.  Have you cut into it yet?  What sort of thickness of rind were you able to develop through your washing regime?  How long did you age it for?

[shaneb]

Thanks for all of the great information in this thread. Earlier on it was suggested that b. linens could be added to the brine washing mix. I have some in the freezer at the moment. Is it worth my while adding some or are wild b. linens preferred? If so, how much should I add?

Thanks.

Shane

[awakephd]

With regard to wild b. Linens ...

I had a momentary vision of music blaring as a DVD opens with the title ...

GERMS GONE WILD!

Okay, clearly I have not had enough sleep -- the filters are not working properly ...

[Al Lewis]

That's a nice looking cheese, Al.  Have you cut into it yet?  What sort of thickness of rind were you able to develop through your washing regime?  How long did you age it for?

This cheese was cut at 60 days.  It's a 6 pound Mutschli which is the reason for the short aging.  This picture clearly shows the rind development when it was cut.

[sprocket]

This cheese was cut at 60 days.  It's a 6 pound Mutschli which is the reason for the short aging.  This picture clearly shows the rind development when it was cut.

Beauty!  Thanks for posting that, Al!