This is my first attempt at bandaging a hard cheese. I tried waxing and got nasty molds underneath both times. I pressed a 2# goat cheddar and let it sit for 5 days to dry. Not refrigerated. When it was dry to the touch, I went to bandage it. It had some slight hint of pink spots on it. I washed them with a salt/vinegar solution and think I got it off, mostly. I bandaged it with muslin and butter. Many questions. 1st: Will this pink mold continue to develop and ruin the cheese? Is there anything I can do about it? etc.
Pictures would help. That said, probably just b. linens and nothing to worry about.
Can you describe your aging space? Are you tracking humidity?
Welcome to the forum, by the by! :)
I am using a wine fridge to age in. I put a dish with water into the aging box but my hygrometer crapped out on my last year. Will replace it soon.
Are you aging them in a box or not?
What are they sitting on?
Quote from: Old Goat on November 18, 2016, 06:11:06 AM
Many questions. 1st: Will this pink mold continue to develop and ruin the cheese? Is there anything I can do about it? etc.
There does not seem to be too much which will grow on the surface of a cheese which will ruin it. I have never bandaged a cheese but I gather that the aim is usually for a wild rind: i.e. growing whatever shows up.
If you are unsure, the vinegar/brine wash is probably a safe bet.
Like Stinky (is that his/her real name?), I would suspect B. Linens with a pink colour but I would second the request for photos. If it is BL, that would suggest a very high humidity. It's a pity that your hygrometer is stuffed.
I replaced the hygrometer and I can get the humidity up to 85% but it seems to level out at about 79%.
No pictures taken and it was so light I doubt that it would show up in a pic.
Yes, it is in a box on a "woven" plastic mat which is on a support tray.