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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Aging Cheese => Topic started by: susanne on September 16, 2009, 09:03:12 PM

Title: Rind Molds On Gouda And Manchego
Post by: susanne on September 16, 2009, 09:03:12 PM

i made a manchego, caraway and sage gouda a couple of weeks ago. the gouda got very blue (busy with kidding and did not pay enough attention) and i washed it with my brine, which looks like very blue now too.
the manchego was not only blue, but white and yellow. i washed it with vinegar.
i still can smell the typical blue mold.

i'm wondering if i need  to renew my brine or can i save it with cooking and filtering??? 
attached (hopefully) are pictures from the manchego before and after cleaning

Title: Re: Rind Molds On Gouda And Manchego
Post by: susanne on September 16, 2009, 09:04:35 PM

did not think about to take pics from the gouda, but it looked very blue.  ::)

Title: Re: Rind Molds On Gouda And Manchego
Post by: FRANCOIS on September 16, 2009, 09:49:16 PM

How much brine are we talking about here?  If it were me, but it's not, I'd just boil it and pick out the big chunks of curd if there are any.  Of course if I was really worried about contmaination, which I wouldn't be, I'd just boil up new brine and put some whey in it next time I made cheese.  Either way you're fine.

Title: Re: Rind Molds On Gouda And Manchego
Post by: Cheese Head on September 16, 2009, 11:43:03 PM

Wow suzanne, that is some colourful cheese! At least before vinegaring, looks like your humidity was way too high.