I did an experiment last week and made two identical Red Leicesters - I coated one with muslin and lard and the other with two coats of PVA . Both are in a humidity chamber at 93% and around 10C. I don't enjoy the muslin /lard process - it's messy and sometimes smelly. PVA provides a semi permeable membrane which stops mould growth on the exterior. It certainly needs a humid environment to stop drying out but it's much easier to apply and I'm just curious to see how the two cheeses differ. Your Cheddar looks great with a clear faultless paste. At the moment I can achieve 90+ % humidity just from the cheeses - there are around 10 maturing in a cube made of polyethylene storage material . The temperature is a bit low but in the spring it will rise. It's just annoying to have to wait 9 months for a result .. - c'est la vie !
Clothbound cheddar can grow all kinds of bad stuff on it and they have the potential to impart their flavor in your cheese.
Quote from: Aris on November 25, 2023, 10:37:23 PM Clothbound cheddar can grow all kinds of bad stuff on it and they have the potential to impart their flavor in your cheese. I wouldn't say it's "bad stuff", at least not in the sense of being a health risk. The funk it imparts is sort of the point... it can be very enjoyable (if you enjoy that sort of thing). If you don't like the funk flavors maybe vacuum bagging is a good option for you?
I mean it has the potential to grow bad stuff and penetrate into the cheese like the pictures below. I actually enjoyed this clothbound cheddar a lot mainly because of its complexity. It is definitely better than my previous vacuum bagged cheddar.
Quote from: Aris on November 29, 2023, 11:17:49 AMI mean it has the potential to grow bad stuff and penetrate into the cheese like the pictures below. I actually enjoyed this clothbound cheddar a lot mainly because of its complexity. It is definitely better than my previous vacuum bagged cheddar. I'm confused, are you talking about the same cheese or two different ones?
If you don't like the funk flavors maybe vacuum bagging is a good option for you?
Quote from: B e n on November 29, 2023, 03:22:32 PMQuote from: Aris on November 29, 2023, 11:17:49 AMI mean it has the potential to grow bad stuff and penetrate into the cheese like the pictures below. I actually enjoyed this clothbound cheddar a lot mainly because of its complexity. It is definitely better than my previous vacuum bagged cheddar. I'm confused, are you talking about the same cheese or two different ones?When I said "This clothbound cheddar", I am talking about mine. I started this thread, look at the top post. Quote If you don't like the funk flavors maybe vacuum bagging is a good option for you?The confusing part is you seem critical of me even though I actually enjoyed my clothbound cheddar a lot lol. Read the post properly next time.