Removing rind before waxing

[steve5000]

My first cheese (cheddar) has allot of mould allover the surface which it proving near impossible to remove.

My question is, can you remove the rind with a knife before waxing the cheese(hence removing the mould), or will that ruin the maturing process?

Steve

[linuxboy]

If the mold can't be killed with salt/vinegar, use ethanol.

You can cut it off before waxing, sure. Doesn't look as pretty, but should be OK.

[steve5000]

Thanks, do you mean directly before waxing or should I allow a new rind to form and keep a closer eye on mould growth?

Or could I have simply left it as it was and not waxed it?  Is it ok to age the cheese with its own rind for a few months, or would it dry out and crack?

Many thanks for your reply, i'm new to this

Steve

[linuxboy]

Thanks, do you mean directly before waxing or should I allow a new rind to form and keep a closer eye on mould growth?

directly before is fine.

Or could I have simply left it as it was and not waxed it?

Sure, you could have gone for a natural rind. But not with those stray molds, they're the wrong kind most likely and will cause off flavors.

Is it ok to age the cheese with its own rind for a few months, or would it dry out and crack?

Depends on the humidity. If you keep humidity high, it's fine.

[steve5000]

Thanks alot, that is much appreciated advice!

[DeejayDebi]

A wise man once suggested a potato peeler -  I think it was Wayne ...

[steve5000]

yes, I was thinking that would be a good idea, one of those cheese shaving knives.

[coffee joe]

I've had similar problems and have been using a stiff brush followed by a spray of vinegar. Seems to be working well for vacuum packing.
My problem has been a roundish yellow mold about the size of a dime, one I've seen in quite a few pictures here. Anyone know what this could be, or if it will affect the cheese?