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I made Double Gloucester using Andrew (Raw Prawn)'s recipe  with a very slight twist. I used 16 liters of raw milk with addition of 400 ml of cream I collected, so I increased the culture accordingly.

It has been sitting in my 'cave' for 2 weeks and it starts to develop some moulds, which I think can be easily dealt with. My question is, what is the normal aging protocol for this? Am I supposed to wax/vacuum seal/bandage it?

What a beautiful manchego pattern you have there ! .... a little Spanish/Brit thing going on, say "Si" indeed

But....Lots of nooks and crannies on that rind, maintainance will be high if you try to keep it clean by washing with salt/vinegar. Bandage it will also be tricky. Wax/cream wax may be best. Ideally wait as long as possible before doing so to let the rind/paste develope naturally before sealing it (air is good for cheese development)...
I'm not a Double Gloucester experienced maker... Hopefully others will add to this who are

That's looking nice Ann.
I've waxed mine, mainly to stop it drying out too much. From what I can find out it seems that a natural rind is more traditional. Bandaging would have been a good option too except for the problem which Fritz pointed out.

Hi Fritz!
Thanks for the input, I agree I think bandage is out of the window. I am letting it dry at the moment, It is still a little pliable now even after more than a week in the cave.

Andrew, I will let it be for now, moulds and all. Let's see how long I can keep this natural rind routine going. If I get tired of it, I think I will vacuum seal it.

We hobbyists need a little cheese sand-(salt?)blaster to easily clean our cheeses

If you can clean the mold off and brush on a couple of coats of the cream polymer containing natamycin you'll probably solve the problem.  The nice thing about the cream coating is that it is thin enough to brush into all the crevices in this cheese.

I have been looking for an online shop which ship paracoat here. So far no luck.

Another option would be an oiled rind. Not traditional for this kind of cheese but worth thinking about.
You would need to clean it up first with the brush and then some strong brine and/or vinegar.

That is a great idea Andrew, I will do that just like my hispanico.
Thank you!

My olive oiled, smooth sided, Parms seem to need a refresh oil wiping every two weeks or so.. Needs a little handholding along the way ...

I brushed it and oiled it yesterday. Shiny!

Beautiful cheese, Ann. Have a cheese.

I think I would have trimmed off what looks to be the junction of the basket liner.

-Boofer-

Thank you for the cheese!
It bugs me too, that seam in the middle!

Just rotate the cheese before photographing it.  Presto!  No one else sees the seam.   

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