Hello.
My second cheddar, just like the first one, seems to be developing mold while air-drying. I was just wondering if this is normal. It has been drying for three days now. I have turned it every 12 hours.
It is also soft enough to take imprints from the sticks that are under it. I was wondering if my cheddar is too soft. Should it be pressed harder or is this all part of a greater plan?
I wiped the mold away with vinegar and patted it dry with a clean towel. Now waiting to see what happens.
It happens sometimes when it hot and humid.
When the weather here is humid, I have the same thing happen. I use kosher salt to "buff" away the mold, then I put it in the fridge to finish drying.
Many of my cheeses will get imprinted by the mats they rest on.
I find a heavy brine of say 2 cups of water, 1/2 cup salt, 1 tablespoon vinegar and a teaspoon of calcium chlride helps some. After a few days rub it with salt and olive oil.