Air drying pressed Lancashire- 5 days and top/ bottom still "tacky"

[mrsick44]

Hi all'
Okay, Ive been drying a stirred Cheddar on my counter top for 5 days (the one I noted previously with the orangish stain and pungent smell). The rind on the sides is dry to the touch but not the top/bottom. It has a "Muenster-ish" feel and look to it. My house has a/c and its set at 72 degrees, it is 58 F now with a RH outside of 56. I don't know the RH in the house.
I made a Lancashire 2 days ago and its not having the same problem, although it has a few small teary spots. Its drying better and feels mostly dry all the way around. What can I do to assist the rind development of the first one? I used the stirred Cheddar recipe from this forum and I've read everything I can find on air drying. I've gone to the library and checked out several books on air drying and none of them are speaking to my issue. I don't have a cheese cave yet and my fridge runs at 38 F. Please help me....I'm at my wits end.

[smilingcalico]

It still sounds like b.linens.  It's not ideal for that style cheese, but will still be edible.  Placing it by a fan will help.  You could also try dusting it with rice flour. If the flour gets wet, coat it again while rubbing off the older coat.

[mrsick44]

Thanks Smiling Calico,
I think I've figured out the problem. No, not a sanitary issue, but one of opportunity. B. Linens just needs the right environment to flourish, as it is everywhere. A moist surface, increased salinity, and increased humidity. Although I live in the desert, we had a temp spike in the weather, but I did not respond climatically for a day or two. All the while, my cheese sat on the counter top in my kitchen. 2 days into drying, I see dampness, pale orange, and a strong odor on the cheese. Made the mistake of salting the cheese to aid drying it. I've read that B.Linens will also begin to create a moist environment for itself. Ive since washed the cheese in vinegar and placed it in a cheese box in the fridge to aid in rind formation, faster drying, and slowing down of the effects this will have on flavor and character of this cheese. Its been a journey, but I learned alot form this cheese!
Hope it at least tastes good!
I'm going to wax it after is dries completely.
We'll see. 

[Tomer1]

1.If RH outside is low then inside with AC on its even drier  and your really risking cracking the rind.
2.If you dont want any bacterial groth on the rind  I suggest you use a paper towel to dry off the cheese when it becomes moist,thats why I do...
3."placed it in a cheese box in the fridge to aid in rind formation"  ,home fridge?   big mistake.
Again... humidity is too low so you risk cracking. Also the fridge is very cold=cheese becomes too cold to allow for moisture to escape.

I have a feeling youve put yourself into this cycle where your trying to wax quickly to avoid bacterial rind issues but because your rushing things your running into bacterial rind issues....

The proper way of doing it,espacially with chedders which have not been pressed with a very large amount of pressure which most home cheesemakers cant reach is to put it on a drying mat in your cheese cave ,letting it dry slowly, your usually looking for at least 2-4 weeks with a low moisture cheese before waxing and managing the rind meaning rubbing it with very heavy brine-vinegar when any sort of mold apears.

[mrsick44]

Thank you Tomer and SmilingCalico!
I will do as you recommend. I had it in my home fridge in a plastic box with the lid cracked and a towel in a bowl of water: half in/half out. I kept it in there overnight to dry it out some, which I know now may not have been too wise, but the cheese is drier. I think your right about the pressing wt....I think that's where I missed the mark.  I didn't have enough pressure, so I should have pressed longer. The other cheese (Lanc) I made is coming along fabulously, but it was pressed longer and with more weight.
Again thank you so much. I want to make a Gouda now, but I'm a little gun shy now!

[Tomer1]

The accuall duration of pressing is not as significat as the accual pressure,
Most of the whey is pressed during the first few hours, the rest is just further acidification really.