Hi everyone - I thought I’d post my follow-up question in this topic.
I have a similar problem with a slightly sticky rind on an alpine style cheese. After pressing and brining, I did a good job with a few rounds of dry salting to get a nice hard crust on the cheese, then started with the first round of morge wash.
However, I got greedy and tried consolidating two cheeses in one large plastic container in my wine fridge (sadly, I don’t have a proper cave in my rental apartment) for ageing, although it was obviously too crammed and the high humidity has led to a stickiness on the rind. I presume it’s the humidity as I’ve had similar issues with other attempts - I guess plastic containers don’t have enough air exchange.
My question is on troubleshooting. I’ve had this problem before and tried removing the cheese for a short session in a drier (60-70% RH) environment, which cracked the rind. Any other suggestions? I was thinking I try another round of dry salting to kill whatever is causing the sticky / slimy coating, although I’d welcome other suggestions!
Cheers