I made two Tomme wheels about one month ago.. I washed them off and on with some whey from the batch. Now the surface is getting white mold and some blue spots and brown spots .. should I worry about the blue? Or just let it be?
Wild blues can give an unpleasant taste if unattended but they are unlikely to penetrate far into the cheese.
If you are trying for a natural rind, you may want to brush the cheese every few days to keep the mould under control.
If you want a clean rind, regular cleaning with strong brine containing some vinegar is probably the best bet. This could be followed up with wax or some other coating.
Personally, I generally have some blue turn up on all my cheeses (except Camembert and washed rinds) but I find it quite easy to control. Strangely, when it has been removed, it leaves a bright yellow stain on the rind.
Thanks for the info!
I want a brown rind like you see many Tomme have .. brushing will remove everything maybe I'll spot brush it
If you want a traditional Savoie looking rind, stop washing it with the whey. Let it grow microflora on the surface, the blues and greys will come, you just have to brush it. After 2 months the blues and greys that accumulating on the rind will look brown but this is only on the surface, the paste is clean and oh so yummy.
Thanks everyone..I'll brush them
This is the rind of my Tomme close to 2 months old.
wow super nice Ann!
I see you have a nice cheese cave behind you..any pics I'm always curious what people do with their fridges wooden boards etc
I am jealous! AC4U.
Quote from: Raw Prawn on July 21, 2017, 11:27:41 PMStrangely, when it has been removed, it leaves a bright yellow stain on the rind.
So
that's where that's from! No wonder I can't get it off.
Quote from: Dorchestercheese on July 22, 2017, 04:03:41 PM
wow super nice Ann!
I see you have a nice cheese cave behind you..any pics I'm always curious what people do with their fridges wooden boards etc
I have few cheese fridges now for different use (especially because I start making blue and those guys infect everything). This is a pic of 1 of my smaller fridge on a good day.
Quote from: AnnDee on July 23, 2017, 10:46:30 PM
Quote from: Dorchestercheese on July 22, 2017, 04:03:41 PM
wow super nice Ann!
I see you have a nice cheese cave behind you..any pics I'm always curious what people do with their fridges wooden boards etc
I have few cheese fridges now for different use (especially because I start making blue and those guys infect everything). This is a pic of 1 of my smaller fridge on a good day.
Ann,
That cheese looks AMAZING! I really look forward to working my way towards that kind of set up. I also like the way that you have labeled the cheeses. I may have to borrow that idea ::) also what kind of wood are you using for the shelving?
Thanks
W
Hi Wrangler,
I use teak wood, no polish or any chemical on it but it is sun dried and ovened to remove moisture. I recently use bamboo chopping board too, they work well and they don't warp.
Quote from: AnnDee on July 23, 2017, 11:21:00 PM
Hi Wrangler,
I use teak wood, no polish or any chemical on it but it is sun dried and ovened to remove moisture. I recently use bamboo chopping board too, they work well and they don't warp.
Thanks Ann! Do you commercially make cheese?
I am venturing into it ;D but still constructing a better set up ^-^
Quote from: AnnDee on July 23, 2017, 11:29:08 PM
I am venturing into it ;D but still constructing a better set up ^-^
Good for you!
Wow! What a collection of cheese wheels! Impressive. 8)
How many cheeses or kilograms of cheese do you make in a week or month? I'm wondering how old some of these cheeses are.
-Boofer-
Haha thank you!
I make around 200L to 300L weekly or around 25-39 kgs. The pic is of my smaller cave dedicated for my newest cheeses, they stay there until they get dry and they pic up some microflora from the other cheese.
The older cheese stay in a different cave, mostly vacuum packed.
Ann-Great fridge! I'm getting ready to segregate out my blues as well. What brand refrigerator is that? I really like the way the shelves rack holders are designed...my fridge currently makes it very difficult to get a full shelf of useful space.
This is just a local brand, they can custom make the specs and cheaper too!
Have you thought of using a drink chiller, like the ones they use to chill sodas in minimart or convinient store? They work really well.
Anne your cheeses are beautiful! How do you achieve the perfect rinds?
For Tomme, I let it grow mold and dry brush every now and then. For the other cheese that I don't want too much mold on, I wash with salted whey or oil or put herbs, spices or honey on it.
If I want pristine and clean rind on my cheese, I put honey (I use raw honey). Most important thing before all this treatment is too dry the cheese properly, I dry in cave that I set to 14-15C with humidity of around 65-75%.
I'd love to hear your honey technique, if you don't mind!
Hi Anne I was revisiting the forum and rediscovered this thread , I've never heard of treating a rind with raw honey, my husband is a bee keeper so this really intrigues me! Could you please elaborate?
Hi!
Sorry I didn't see this earlier. Based on my experience using honey to treat rind;
1. Make sure the cheese is dried properly. Rub the cheese when they are 2-3 weeks old.
2. Raw pure honey is the best honey
3. I use around 2-3 tbs honey for 4-5 kgs wheel of cheese
4. Apply on 1 end and side, leave to dry for a while (I put them back in the cave for 1-2 hours), then flip and rub the other end. You can rub more honey in another 2-4 weeks if you wish. I rub my Montasio style twice throughout the first 2 months, then I let them grow wild. After 4 months the mould might come but very tame ones and I like them on my older cheese.
I hope this helps.
Thanks so much! My husband is a bee keeper, it's extraction season so there is a lot of raw honey. I'll give it a try and report back