This thread is meant for beer washing all natural rind cheese types, the follwing is my first try.
Two weeks ago I made some semi-lactic cheeses following member Alex's beautiful semi-lactic cheeses, my records here (https://cheeseforum.org/forum/index.php/topic,2071.0.html) with P & G candidum molds puffed straight onto cheese rather than better method of adding directly to milk, I'll correct that in next batch. In that thread (https://cheeseforum.org/forum/index.php/topic,2071.msg15498.html#msg15498) Alex recommended beer or wine washing the natural rinds once bloomed to keep the P candidum from growing too much and presumably developing slip or toad skin, a common problem in Camemberts.
Sadly I didn't do it when when early bloom as recommended but when strong P candidum white bloom and thus have a very thick skin, bordering on slip-toad skin. The two cheeses also had some wild airborne blue mold, the last two pictures of the one which got banged and thus is mis-shappened. Anyway I poured a little beer over it and and then by hand dipped and rubbed the rind which basically flattened the mold bloom. This morning I thought the cheeses were a goner, so I made a breakfast sandwich with some. To my surprise it was wonderful, very similar to a creamy Gorgonzola.
Enough history, my questions are:
- How do you beer bath a natural rind type cheese, just dip and roll by hand like I did?
- How often should you beer bath and when is it normally good to eat?
Thanks for advice . . . John.