My Gouda has some funk on it

[adalton]

Hey everyone, I'm new to firm/pressed cheese making and my 4th Gouda has some mold growing on it.  I waxed my other Goudas earlier than this one.  This particular one was made on the 9th of January had has been in my cave unwaxed since then.  This one I was trying to get a better rind development before waxing.  I hope you can tell me what this stuff is based on the photos.  I cleaned it off with my brining solution.

Andy

[Tomer1]

Looks like grey\black mold.  nasty stuff and should be cleaned asap.

[adalton]

It kind of looked blueish in color, but was hard to tell.  Anyway, I wiped it away with my brine solution.

Andy

[Tomer1]

natural rind cheeses require alot of effort to keep them mold free so dont take your eyes off the prize

[iratherfly]

Hi Andy, I think this is just yeast contamination. (Did you cook/bake in its vicinity? Pets running around? Could there be anything like your hands, a knife, stuff in your cave etc. that has yeast in it or wasn't sanitized properly prior to handling the cheese?)

In any case, this is no big deal. (Tomer, seriously one could think it's the black plague based on your response!  )

Anyway, your brine solution won't be good enough to clean it as it is quite salt-resistant. Blot it out very locally with simple white vinegar and Q-tips or clean cheesecloth, then rub some coarse salt on it - should be okay (or at least hold it back until you are treating the rind or waxing/vacuuming the cheese).

Are you planning on waxing or vacuuming this one? I would suggest it, however if you want natural rind you need to treat it with something that will either protect it from these contamination (smearing oil for example) or something that will be beneficial for the cheese and would grow to out-compete these undesired molds, such as spraying a little geo on it.

To spray rind solution, make a light 3%-4% brine in a sanitized spray bottle (3-6 oz should be more than enough. Measure salt by weight if you can), then dissolve a pinch of geo 15 into it. Let stand for 5 minutes, shake to dissolve and mix. Let stand for 12 hours in room temp to propagate. Spray a thin layer on the cheese. Refrigerate solution from now on (up to 2 weeks). Repeat spraying with this bottle every 2-3 days until you see some growth and then let go - it will finish growing the rind on its own. Just rub it with your hand lightly whenever it's time to also turn the cheese in the cave.

[adalton]

What is geo 15?  I was going to wax it, but was waiting for a rind development and it appears to not be getting one either.  I know it's early, but would of expected something by now.  I made some bread recently, but the cheese was already in my basement in my cave.  I have a unwaxed Parmesan sitting under it on a bamboo mat that I'm a little worried about now too.  The refrigerator I'm using as my cave was free somebody that I don't know was getting rid of it.  I cleaned it good with a Clorox wipe, then warm soapy water before use.  I also had the refrigerator on without cheese in it for 24 hours until I could get my external thermostat to stabilize the refrigerator to my desired temperature.


Andy

[adalton]

Am I getting into a hobby that could effect my health?  From what I understand black mold can be pretty nasty, unless the black mold on cheese is different.

Andy

[wharris]

All of my natural rind cheeses required at least some bi-weekly surface maintanence.
That is,
>Simple brushing
>Vinegar, ligh scrub, brush
>Mineral Oil/Salt coating.

Sometimes more often.

[Tomer1]

black mold on cheese is different

I think its the early stage spores of cat's hair?

But you said it was more toward green in color so its not it.

Tomer, seriously one could think it's the black plague based on your response!

That one did start from wild rind cheese,not rats as more commonly thought...     
But siriously its ashame to lose a cheese to mold and better to treat it before it starts digging in.