How I do cheese rind mold removal on some hard cheeses (A video)

[DoctorCheese]

Publishing two videos in one weekend? I may be hooked on this whole content creation thing! This video shows me cleaning up the rinds of the cheeses for my Mesophilic vs. Thermophilic experiment. Check it out: https://youtu.be/hGrFDouqN88

[Andrew Marshallsay]

Nice video.
Had you considered the possibility that the pink colour could be Brevibacterium Linens (the darling of stinky cheese aficionados?)

[DoctorCheese]

Thank you for your positivity towards my video. I considered B. linens first, undoubtedly. However, there is no ominous smell of feet or other odoriferous cues that would lead me to think it is of the linens variety. The cheese rind smells like a mushroomy blue with just a hint of mildew smell, the latter of which I know the source of and have already solved, but I am still dealing with the fallout.

[Hambone]

hey Doc I thought that was a great vid an inspired me to correct what I see as a growing problem (no pun intended) on my Caerphilly attempt that I put down just short of 2 weeks ago.

It had been inside my cheese cave at 13 deg C , 85 % RH.  I'd noticed the formation of bronze/brown circles on the top and bottom side of the cheese but the real concern was the smell, I wouldn't say it was overpowering but reminded me of the odor that I get from store bought cheeses (ie cheddar) that I'd left in the refigerator loosely sealed and forgotten about  for a about a month. Hard to describe, mildew, feet, stale. Either way, not pleasant and defined by my senses as "off" cheese.

I had read on searches here that with time and patience this might not not an issue, but if that smell permeates into the substance of the cheese beyond the rind, then I ain't eating it. What I did (before seeing this video) was to try and clean the mold off with saturated brine. That worked to some extent though I fear the mold may have penetrated further and may need a more subcutaneous excision. I wish I'd taken a photo beforehand. Nonetheless, I've left it to dry and will inspect again tonight and perform that excision using the brush or serrated knife edge like you did. I may even dunk it into saturated brine for an hour afterward, unless anyone has alternate advice ?

As mentioned, I am most concerned that odor has penetrated into the cheese body.  , I guess time will tell.

To prevent this, I am wondering if for future makes that an early shrink wrapping or waxing might prevent this or would it alter the intended "Caerphilly" experience ?

[DoctorCheese]

Hambone, I used a smooth edged knife, not a serrated one. A serrated knife would be a little too diggy I think. I am glad you enjoyed my video

[JerryP]

Great video - absolutely saved my life! My first-time hard cheese has developed just a few dark spots and I was beginning to worry that I would loose it all.

Thanks for sharing the know-how 

[Boofer]

You can prevent a lot of rind problems by inoculating your milk with certain cultures that will out-compete most foreign interlopers.

One my favorites is PLA. It offers two linens strains, geo, and a yeast to ready the rind. There are other choices as well but the important thing to remember is to either dose the milk with the protecting culture or apply it as a mist after the cheese is made and ready to begin affinage.

Nothing like a clean, blemish-free rind.

-Boofer-