Cheese Labels

[mokumeguy]

Hello all.
I have been lurking for a few weeks now, and finally decided to start posting. My first question is what everyone does about labeling natural rind cheeses as you get more of them in your cave. I will be making my fourth Swiss or Italian type today, and I can just see myself getting them all mixed up in a couple of months when I have 15 of them in there. I will try to take photos of my first Gruyere later today and post them.

Thanks

[Tea]

Good morning Mokumeguy.   A good question and one I have pondered myself.  You can get edible ink pens that are used for cake icing, and I have been wondering whether they could be used to mark the rinds.  Going to have to try one and see.

[Cheese Head]

Welcome to the forum and good question ???! But I have no idea, edible pens idea sounds good, here's on on Amazon.com in USA.

[mokumeguy]

The pens do sound good. I ordered that set from Amazon yesterday. Will let you know how they work.
What I don't think they will hold up to is the brine rubbing that will happen daily at first, then weekly.
We shall see.

[Tea]

Yes I was wondering that.  If you are going to try some out, let us know what you find.

[Megan]

What if one uses those tattoing kits for livestock, but dedicated only for food, Just press the tattoo in an rub with food grade ink, that would stand up to rubbing.  But never tried it, so I'm not sure about effectiveness. 
Megan

[Groves]

Any word on those edible pens?