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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: clherestian on August 02, 2010, 04:04:05 PM

Title: wrapping
Post by: clherestian on August 02, 2010, 04:04:05 PM

I have another question on washed rind cheeses. I notice that some recipes call for wrapping a cheese at a certain point in its affinage. Why is that?

I have a semi-soft smear ripened cheese with a geo-KL71-b linens rind that is 30 days old. Current environment is 50 deg F and 90 % humidity. At this point, I am washing once every 5 - 7 days. The rind is developing nicely. In addition to the classic b linen smell it has a barnyard, yeasty aroma. My goal is to encourage more b linen development and discourage the yeasts. With that in mind, what affect would wrapping have on my cheese? If I do wrap, what temp/humidity should it be?

Thanks in advance for the help.

Title: Re: wrapping
Post by: DeejayDebi on August 05, 2010, 09:09:59 PM

I have been wrapping in freezer paper lately and it seems to really encourage the b. Linens growth.