Trying another go at the "Jarlsberg" recipe here: https://cheesemaking.com/products/norwegian-style-cheese (https://cheesemaking.com/products/norwegian-style-cheese)
And I'm on week 3. I've had a little bit of mold, but nothing I couldn't remove with brine.
The problem is these bruise-like spots. The seem to go deep into the cheese. Can't tell for sure without cutting it open though.
Anybody know what this is?
It's mildew. It's completely harmless (doesn't affect the flavour at all) apart from the staining of the rind. Usually it means your humidity is a bit too high. I also find that it often happens if I'm not exchanging air well enough (i.e. taking the cheese out and flipping it every day).
Thanks mikekchar!
I'm flipping it twice a day right now and my cave is actually lower in humidity than it calls for (85% vs 95%) but I may have not let it dry enough at first.
The recipe isn't clear about how long to dry it if not waxing.
As long as I keep the mold off, should I also expect that the mildew will not grow any further?
Thanks again, always grateful for your expertise!
Yep. Just keep the cheese as dry as you can get it. Dabbing with paper towels works well. I honestly wouldn't worry to much. As soon as the rind is basically dry (it might feel "greasy" due to yeasts setting up shop) it's ready to wax (I believe -- I've never actually done it). The heat from the wax will kill anything and the lack of oxygen will keep it dead.