Anyhow. In May I made several different cheese and tried out a new storage system; each cheese got put in a plastic bag labeled with the type of cheese and date of manufacture. This helps in knowing when to eat the cheese. When I took out the cheeses (pics taken July 10th) there were different amounts of mold on each cheese due to type and pre-storage treatment of the cheese. I will go into pre-storage treatments in part 2- this post is going to focus on cleaning mold off.
I think most amateur cheesemakers will have mold, and it's not the end of the world. What follows are the winners and losers in my mold contest.
|Winner: Salt-cured Derby|
For this cheese, as well as the three others that had mold growth, I simply ran it under cold water and wiped most of the mold off. Afterward I went through with a scrub brush (bristles were rather soft) and brushed whatever mold I could out of the cracks. This is what the Cheshire looked like after a washing.
The other cheeses cleaned up nicely, though.
|Dill Havardi, in storage 31 days.|
|Havardi, in storage 33 days.|
|Swiss, in storage 22 days.|
Stay tuned for part 2, for discussion and speculation on the whys and wherefores of mold growth and pre-storage treatments.