I make sure that my aging refrigerator is properly sanitized before any cheese goes in it. Additionally, I have a separate refrigerator all together for my blues. Whenever I make Taleggio, I get the ocassional green speck here and there. Most of the time I catch it before they move into the body of the cheese, some get missed. I was under the impression that if I washed my rind with b.linen, that strain would keep the green stuff at bay. Should I also include some geo in the wash so as to increase the desired molds and try keeping the green out. How do the commercial outfits provide such perfect rinds?
QuoteHow do the commercial outfits provide such perfect rinds?
Most likely really big concentration of natural flora in the aging facillity to out compete any blue mold.
QuoteI was under the impression that if I washed my rind with b.linen, that strain would keep the green stuff at bay.
It does. This is why your cheese doesn't have even more blue.
QuoteMost likely really big concentration of natural flora in the aging facillity to out compete any blue mold.
In some shops, true. In most, though, it's better sanitation, positive air flow, etc, and not having blue there in the first place.