[Cheese] mold (the bad kind)

[Calvin Gadbury]

Some possibilities to ruminate on:


1.  Paraffin is more brittle and subject to cracking than cheese wax, therefore mold can access cheese through tiny cracks caused by mechanical damage.

2. May have pin holes in wax coating when applied to cheese.  Solutions: use colored wax to see unwaxed areas better and wax two times for a better seal

3. If reusing wax, must be hot enough to kill all mold cantaminations in the wax

4. Wax temperature too low to kill mold contaminations on cheese surface


Calvin 
  ----- Original Message ----- 
  From: Patrick Mann 
  To: cheese at hbd.org 
  Sent: Friday, December 08, 2006 12:13 PM
  Subject: [Cheese] mold (the bad kind)


  My hard cheeses all developed mold under the paraffin wax coating. Any tips on how to prevent this? 
  Thanks,
      Patrick


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