We have a Havarti in our converted refrigerator that has been there for six weeks and is waxed. We've had to break the wax and dig out mold on the surface twice. I am wondering how to avoid having mold growth once the cheese is waxed. Some of the ideas I've picked up are:
- Start out with a nice smooth surface, trying to avoid cracks where mold may find air and moisture
- Allow the rind to dry - but Havarti doesn't like a dry environment, so there's a possible problem, right?
- Use wax that doesn't crack... we were using our beeswax alone, now we're adding coconut oil to keep it from cracking.
- Use enough wax to avoid holes
Is there something I'm missing?
Use natamycin in the wax to help control mold. Beyond that, form a dry, inclusion/crack-free rind for 1-2 weeks on the cheese before waxing (keep it at 70-80% RH, use saturated brine, and dry out for a few days out of the brine)
Great, thanks! :)