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Hello everyone!

I'm new on this forum and happy to be here !

I must be the right place to talk about my first wash rind type cheese, the munster...

This is my first attempt to make cheese with b.linens and your help would be very appreciate.

Just look to the pictures and tell me what do you think please, what should I do ?

The cheese has 1 week old and be washed every second day...

Thank you for any advice !

Welcome Oishii!

Hmm, that is not good, I'd scrub off with brush and vinegar/salt then let dry out.

Strange you would get that at 1 week age, what type of milk were you using?

Also, in the Geographic > France Board one of our members is planning a trip to your fine country, any advice you could give in that thread would be appreciated.

That's cats hair mould. 

It hates vinegar and salt.  The fact you have it so heavy on the rind means you have undersalted this cheese.  I would suggest two things:

-add a little pc or geo to the milk next time to help protect the rind before the b linens grow
-next time brine the cheese and follow this washing procedure:
   Days 1-3:  Dip in washing solution
  Days 4-7 approx: Allow growth to come in, don't wash or dip.  Wait until you see visible growth on the rind.
  Day 7-14:  Wash every day.
  Day 14:  Wrap and place in refrigerator.  Keep for another week before consuming.

I thought Munster was supposed to be aged at least 5 weeks.

Aging of cheese depends on format and how you like it personally.  I should have said, "age another week MINIMUM before comsumption".  I tend to like these either very young or very old, not so much in between.

Hi!

Thank you for your advices !

For information I live near paris , Yvelines department if somebody knows 
habitualy I buy my milk at the farm near my home and specialy raw milk.

For this munster I used a raw milk that I have pasturised first .
Undersalted...possible... Has François say's I will try to add geo on it next time.
I made two bath today, one is vinegar with salt and the other one is light brine, I Start to put the cheese in the vinegar solution, wash it and the mould get out easily... I tamp it with kitchen paper and brine wash before back to new riping box.

wait and see now...

The fact that a french guy is making cheese at home when he can buy some of the most wonderful cheeses in the world right at his local market just shows you that cheesemaking is fun, thats why people do it.

Tomer1, your comment is exactly what I think ! Basic french people buy their cheese everywhere and of course I know the chance I have to be among those that can buy it all the time...but make what is most protected and respected give me a lot of interest and good time ;-) love the homemade!

Unfortunately I have no chance with my munster. ..looks worth!!!! All the mould are strongly make his comeback ... Should I Throw it? Brush with salt alone?

Thanks again for your support!

What's your temperature? Something is off... If it's not the temperature than it is probably lack of salt. If that's not it, then I think you have contamination (the cloth or sponge you use for washing. Did you boil it first?) Is the cheese near fruits, vegetables, bread, animals, plants/ground? How often do you wash it? What's in your wash?

D'not throw away!
Wash they well under fresh water and rub with dry salt.
Clean with a vinegar solution the container.
Use boiled mineral water saturated brine every 2 day.
Mau

I don't think you're washing your cheeses enough. If you keep them clean with a very light brine and soft bristle brush (I use Boar hair) every few days they should be fine. I was wash most of my washed rind cheese about twice week. Also keep your containers and brush clean with a sanitizer. If you can get StarSan the stuff is gold. I wouldn't throw the cheese out, although judging by the date of my post I may be too late with those comments.

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