[Cheese] mold (the bad kind)

[Jack Schmidling]

Calvin Gadbury wrote:
> 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.

According to Kozikowski, paraffin allows needed gas transfer and cheese 
wax does not.

He recommends dipping in very hot paraffin and ripening for the first 30 
days or so and then dipping in a more permanent (and pretty) cheese wax.

js

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