In Ricki Carrol's book she states that you should scrape the molds from the outside of your cheeses every week. ??? You guys never mention that here. What is the Correct way to do it? Many of the cheeses I see here look great with their mold rinds. It would seem to br counterproductive to scrape off what mold you put there in the first place. Please help edumacate this lost soul.
I think the reference is to scrape, rub, brush, or wash the unwanted nasties that try to gain a toehold in semi-hard and hard cheeses.
-Boofer-
Step 13 under Stilton "Turn the cheese several times a week. Scrape off mold and slime once a week. Age the cheese for 4 months". She does not differentiate between good or bad, just "mold". Just seems wierd to scrape it off.
You're right. I went back and read that step. I haven't done Stilton but there are a lot of folks here that have and there are a lot of threads showing the rind development. Most of the pics I have seen don't look like there's much scraping going on.
Use the search function and see if your answer is in here. Sorry I can't help.
-Boofer-