Surface Molds, Unwanted - Recommendations?

[george13]

Would anyone know whether or not it is acceptable to use some vinegar along with a brine solution so as to scrape or brush any unwanted mould from the rind of cheese during affinage, and thereafter rub with salt.  Someone mentioned it to me recently, and although I can see where vinegar may inhibit mold formation, its acidity may have adverse effects on the cheese, or not??? 

[MrsKK]

I use coarse salt to scrub the mold off first, then wipe it off with a paper towel wetted with vinegar.  I've had the best results (slower re-growth of mold) when using raw apple cider vinegar.  It does not affect the flavor of the cheese, IMHO.

[Boofer]

I would echo MrsKK's advice.

It depends on how much mold is on the rind. I've had to gently brush some fairly heavy unwanted blue away with vinegar that has salt dissolved in it. I did that over the sink, letting the brushing and vinegar solution wash the blue away. Then I dried the rind and put it back in the cave.

Other small bits of mold that think they've found a home in some crevices of a rind will be gently dislodged with a toothpick dipped in vinegar/salt solution and then those areas are lightly salted.

-Boofer-

[george13]

thanks for the advice, what type of brushes would you recomend as best suited for this process.

[Boofer]

thanks for the advice, what type of brushes would you recomend as best suited for this process.

I use a dedicated soft-bristle brush, but there are lots of alternatives out there.

-Boofer-

[MrsKK]

I have a couple of dedicated, new toothbrushes that I use for this purpose.  They seem to work just fine on cheese as well as teeth!