Author Topic: Moulds on cheeses (Read 5265 times)

Geraint · « **on:** September 23, 2020, 09:52:14 pm »

Hi Everyone
I'm just after some advice please. I made some cheeses last week, caerphilly and roquefort.

All went well but there has been some orange spotty moulds started to form on them and I'm wondering if this is normal?
I used raw milk from a good dairy that sells to the public and HFWs recipes from his Cheese book. I've used them before and all was ok.

I'm using separate large plastic boxes as "cheese caves" but have wiped them now with brine and using a small fan to try dry up the caerphilly.
I'm wondering if the orange spots form the rind?

I did try load pictures but they were too big and I lost my original post so had to rewrite this.
Any help would be great thank you in advance.

Anke · « **Reply #1 on:** September 25, 2020, 10:46:16 am »

No the orange mould is not rind forming, unless you added a B. Linens culture (to make the likes of Limburger, or Münster cheeses).

Your best bet is to rub it daily with a brine solution, just dab a clean cloth dipped into brine solution (damp not wet) and rub the mould out. Over time it should reduce.

Aleays difficult to age cheeses in individual plastic containers, as moisture will be too high.

I am using an old small fridge (no freezer compartment) with an added temperature control to kep it at around 13 deg C. Works well enough.