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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cooked (Swiss)
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Newbie question about marking the natural rind cheese
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Topic: Newbie question about marking the natural rind cheese (Read 2019 times)
Chris.n.Goats
Medium Cheese
Location: Schomberg, Ontario
Posts: 20
Cheeses: 0
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Newbie question about marking the natural rind cheese
«
on:
August 22, 2021, 05:40:32 AM »
What do you use to mark natural rind cheese. Food colour and a brush? Or can one buy special markers containing food colour?
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Bantams
Mature Cheese
Location: PNW
Posts: 345
Cheeses: 28
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Re: Newbie question about marking the natural rind cheese
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Reply #1 on:
August 22, 2021, 02:45:24 PM »
Anything that you write on the wheel will soon be overcome by mold (both covered up by mold, and eaten by mold). You either need to keep the cheese on a numbered board/mat, or use numbered stencils that are placed on the cheese turning the final turn in the press. Cut numbers out of a piece of plastic (like a flexible cutting board) and lay them on top of the wheel and then press for an hour+.
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rsterne
Old Cheese
Location: Coalmont, BC
Posts: 528
Cheeses: 54
Too many hobbies - too little time!
Re: Newbie question about marking the natural rind cheese
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Reply #2 on:
August 30, 2021, 03:56:40 PM »
We used red food colouring on a bamboo skewer on a Parmesan, and then oiled the rind to prevent mold growth, and it seemed to work OK.... If you are growing mold on it, Bantams suggestions would seem logical....
Bob
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Cheesemaking has rekindled our love of spending time together, Diane and me!
Chris.n.Goats
Medium Cheese
Location: Schomberg, Ontario
Posts: 20
Cheeses: 0
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Re: Newbie question about marking the natural rind cheese
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Reply #3 on:
November 07, 2021, 03:49:15 AM »
Thanks, tried food colour on Romano, so far a bit faded but no mould
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cooked (Swiss)
»
Newbie question about marking the natural rind cheese