My 2nd Tomme

[linuxboy]

Most of the cream type of coatings are made from PVA or some analog. Most have natamycin added for mold control. You paint them on, let dry, call done. Useful not only for having a clean rind, also useful for rind management in moldy and mixed types, to slow down the mold and slow down moisture loss.

[Boofer]

Got it. It has worked well for me. Matter-of-fact, I have a Beaufort with a nicely developed rind at almost 8 weeks. I'll cream-coat it to preserve moisture and extend the affinage.

-Boofer-

[Tomer1]

Isnt the cream coating permeable to moisture? so a cheese could dry out if your looking at 6-12 months of aging, right?

[Boofer]

Yes, Tomer, slightly permeable. I think the cream coating does a good job of restricting moisture loss, not preventing it.

IMHO, it also allows the cheese to breathe...certainly better than waxing or vacuum-sealing. It also has natamycin which assists in rind protection. An all-around winner for rind maintenance. 8)

-Boofer-