CheeseForum.org » Forum

Anyone know what kind of mold the red kind is? It only turns up in the raw milk cheeses and seems to grow on the INSIDE of the cheese...

What kind of cheese is/was that?  Looks like a ball of dough. 

If you'll pardon a bit of levity, I was going to say this:

I don't believe it's a mold.  It looks like HMHVV IA, Ghilani Vrykolakivididae-Dae Sanguissuga, also known as the Bruckner-Langer strain.  When humans eat it, they become nosferatu vampires.  Explained on this Shadowrun site.



To make up for that, I'll try to help. 

From Cheese Connoisseur's Glossary

Quote
Mold When added artificially to a cheese, mold describes a fungus or fungiform bacteria necessary for the development of the cheese. It manifests either internally or on the surface. Cheese can also develop mold spontaneously or naturally, usually on the rind of a cheese. This mold is usually beneficial or innocuous, but can be harmful as well. Typically, darker-colored molds are beneficial or harmless (blue, gray, brown, dark orange). Avoid consumption of bright yellow, red, or jet black molds.

This may not help because it is talking about surface mold:   Surface Mold - Red & Orange Colour Discussion

Anyway, you shouldn't eat it if you can't identify it.   Molds On Food: Are They Dangerous?

I would be more concerned about the gray toxic paste then the red mould which may have caused it
Maybe you should talk about your make, it might not be the raw milk but the way your handling it.

Its a caciocavallo that fell behind the stove for two years... I have fewer concerns about my milk handling than I have about the fact that I lost a cheese and didn't notice for that long...

I'm gonna take a wild guess and say the ageing temp was a little to high  the RH was a little Low
I did read somewhere in this forum "cleanliness is next to cheeselyness 

I have to say that it looks scary.

Quote from: H-K-J on April 14, 2012, 06:53:18 PM
I'm gonna take a wild guess and say the ageing temp was a little to high  the RH was a little Low
I did read somewhere in this forum "cleanliness is next to cheeselyness 

I think the nod goes to you, sir. You're killing it! 

-Boofer-

Quote from: mightyjesse on April 14, 2012, 06:06:04 PM
Its a caciocavallo that fell behind the stove for two years... I have fewer concerns about my milk handling than I have about the fact that I lost a cheese and didn't notice for that long...

Im suprised you didnt smell it nor it attrached mice\rats.

Well, being behind the stove, I'm guessing it dried out on the outside rather quickly, thus not stinking at all. All of the mold was on the INSIDE of the cheese. There was none on the outside which was quite dry and hard as a rock. I used a hammer to break it open like that... Also, mice don't really eat cheese. They eat seeds and are quite fond of dog food - of which we have plenty in the house in much easier to reach locations.

I do remember a story about someone aging his waxed cheddar in the basement and finding a hole with teethmarks in it.

Well they'll gnaw wiring too, but they're not really trying to eat it... They're curious and destructive, but ingesting too much cheese can actually kill the little suckers.

I don't know what that is but I just found one similar that was in the back of the downstairs cave wedged between that back wall and slant of the drawer. Just decided to fall so I couldn't close the drawer! ERGH! I always wondered where it went but then so many people just grab a cheese on their way out I never know where they go.

well, had the wax not split that might have turned out to be a very awesome cheddar! btw, love the knives

Yeah bags don't split - I hate wax haven't done it since then. Just tried it that year for the heck of it and made the biggest mess all over the kitchen I swear that stuff walks by itself!

Guess I'd better check the back of my caves and fridge. Something might be lurking back there...waiting to spring out at me! 

-Boofer-