Aging Parm In Sealed Container - Surface Mold & Air Drying Required For Parmesans?

[TommyTW15]

Hi,

I'm new to this site and i'm hoping to get some advice on aging Parmesan. I have brined the cheese and patted it dry before putting it to age in a sealed tupperware container. The cheese is stored at approximately 55 F. After just a week and a half i am seeing mould growth. I didn't think this was normal on brinned cheese. I always have mould on my bandaged cheddars and liecesters, infact i welcome it but i did not expect to see it on the parmesan.  I am unsure about the humidity, is a tupperware container correct?

Any and all help would be great.

Thanks
Tom

[pliezar (Ian)]

Tom,

I had some mold on my Parmesan, I just rubbed some salt on it and then wiped it with a bit of brine(probably overkill).  I did have mine in a bin, but now it is out in the cheese fridge.  I have had no mold since.

[Tomer1]

I didn't think this was normal on brinned cheese

Yeah its normal 
Natural rind requires maintanance.

[TommyTW15]

Hey,

Thanks for the help. One other thing, did you guys let it air dry at room temperature before aging? Mine went straight from the brine to the cave with only a bit of mopping to get the surface moisture off therefore the rind is still quite soft and rubbery.

T

[pliezar (Ian)]

I let mine air dry for 2 days, I live in a very dry climate so it did not take as long as the directions called for.  I have noticed that some directions do not mention air drying or skip it.  I find I get better results if I air dry first then into the cave

[morfeo]

That is why you get mold so fast. Usually it takes more that one week to get a little mold.

I highly recommended you to get a hygrometer to keep the humidity in the container under control. And also try to keep the lid of the container a little open, or if you want you can make a couple of holes on the lid, all that is because the cheese need to breathe and also your are letting scape some of the humidity. If the humidity is getting to low just close the lid or add a damp paper towel in the container.

[TommyTW15]

Have now aded a few holes to the container, i did think it odd that it did not tell me to air dry first.

Thanks for all the help everyone, this really is a great resource.

T

[TommyTW15]

Good new, I ler the parm air dry at room temperature and now have a good rind. It has gone back into storage and after a couple of days did start to show some mould but now the rind has formed it wipes off very easily. Got two hygrometers coming in the post this weeks also.

Thanks again for everyone's comments