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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Aging Cheese => Topic started by: nzw tom on February 21, 2012, 11:35:07 PM
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I made my first batch of cheese (Colby). It has been aging for about a month and a half.
I waxed the cheese (brushed on). The cheese has developed black spots, just under the wax (must not have been a good seal). Next time I will dip the cheese in the wax. Do you think the cheese is still good? Should I finish letting it age, then peel the wax off and put vinegar on it? What should I do?
Thanks,
Tom
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Hi Tom,
If it were me, I would peel off the wax and treat the black mold spots with vinegar and salt. I usually take a toothbrush and scrub the spots with the vinegar/salt mixture. I would let it air dry for a day or so and then re-wax. I have done that many times with cheeses. I dip my cheeses in the wax to get a more uniform looking outer coating. But, it does get very slippery :o.
Bonnie
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Thank you so much. I will do that. I was worried that I may have to toss it.
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Tom,
I very seldom will toss a cheese. Even if it hasn't aged to "perfection", I will crack it open and taste it. Sometimes I will grate it up or just eat it as is as a "young cheese". Colby's and cheddars aren't that bad with some salami on crackers when eaten before their time :D.
I think you have caught the mold in time. Sometimes, mold develops whether you have a good seal or not. I use a cream wax first as a mold inhibitive, and then hard wax it a few days later. But, even with that method, I still get some mold under the wax at times. It has to do more with moisture than contamination.
Good luck with your cheeses.
Bonnie
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I have taken to vacuum sealing hard cheeses, not waxing them.
I only wax them *after* they are aged, and then the wax is really only for aesthetics.
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I have taken to vacuum sealing hard cheeses, not waxing them.
I only wax them *after* they are aged, and then the wax is really only for aesthetics.
I'm going to try this next. Do you use a regular food vacuum sealer? I have the FoodSaver type, is this what you're talking about?
I have also had issues with aging cheddar types with the wax, I really dislike that I can't see the cheese through the wax.
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Yes, a standard food saver will suffice.