[Cheese] Cheese Digest, Vol 14, Issue 2
Dave Turco
dwturco at mhcable.com
Sat Dec 9 11:48:04 EST 2006
Hoegger Goat Supply sells a cream wax that claims to prevent mold. Here's
an exerpt from the online store.
"Available for the first time to the home cheesemaker. Cream wax acts as a
mold inhibitor on all hard cheeses. Simply hand apply a thin coating on the
outside surface of your finished hard cheeses and allow to air dry
thoroughly. Then cover with regular cheese wax. You'll never have to worry
about mold spoiling your valuable hard cheese again."
dt
-----Original Message-----
From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org]On Behalf Of
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Sent: Friday, December 08, 2006 8:35 PM
To: cheese at hbd.org
Subject: Cheese Digest, Vol 14, Issue 2
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Today's Topics:
1. mold (the bad kind) (Patrick Mann)
2. Re: I'm back (Brian N. Mavity)
3. Re: mold (the bad kind) (Brian N. Mavity)
4. Re: mold (the bad kind) (kathy)
5. Re: mold (the bad kind) (Jack Schmidling)
6. Re: mold (the bad kind) (Doug Snyder)
7. Re: mold (the bad kind) (Jack Schmidling)
8. Re: mold (the bad kind) (Calvin Gadbury)
----------------------------------------------------------------------
Message: 1
Date: Fri, 8 Dec 2006 09:13:38 -0800
From: Patrick Mann <patrickmann at hotmail.com>
Subject: [Cheese] mold (the bad kind)
To: <cheese at hbd.org>
Message-ID: <BAY124-W46440B33F19956A81674E3B5D30 at phx.gbl>
Content-Type: text/plain; charset="iso-8859-1"
My hard cheeses all developed mold under the paraffin wax coating. Any tips
on how to prevent this?
Thanks,
Patrick
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Message: 2
Date: Fri, 08 Dec 2006 10:02:39 -0800
From: "Brian N. Mavity" <mavityre at comcast.net>
Subject: Re: [Cheese] I'm back
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Message-ID: <7.0.1.0.0.20061208095820.01953ca8 at comcast.net>
Content-Type: text/plain; charset="us-ascii"
I don't know. I haven't been doing it long enough.
I think it wasn't humid enough.
Brian
At 08:39 AM 12/8/2006, you wrote:
>Content-class: urn:content-classes:message
>Content-Type: multipart/alternative;
> boundary="----_=_NextPart_001_01C71AE7.74714326"
>
>If the Romano was stored differently would it have been more moist
>after 9 months? Michael
>
>
>----------
>From: cheese-bounces at hbd.org [mailto:cheese-bounces at hbd.org] On
>Behalf Of Brian N. Mavity
>Sent: Friday, December 08, 2006 10:04 AM
>To: The Cheese Makers' Digest
>Subject: Re: [Cheese] I'm back
>
>I have a couple of cheddars I'm going to break into this holiday. I
>just got into a Romano I let age too long. It was supposded to go 3
>months but I forgot about it. (9 months) It tastes good but is very dry.
>I give up on the bleu cheeses.
>These are all just for me, I don't do this commercially.
>
>Brian
>
>
>
>At 12:25 AM 12/8/2006, you wrote:
>
>Well,
>
>I am a new comer who is interesting in making cheese, how is going
>with your cheese, have you made for comercial or homemade ?
>
>Ubonsri
>On 7 Dec 2006 at 22:10, Brian N. Mavity wrote:
>
> >
> > Wow.
> > What's happened since I've been gone?
> >
> > It used to be a place to share recipes and failures (mostly mine).
> >
> > I must admit, when I got into it January of 2006, I was really
> into it. I realize now, don't share
> > bleu cheese's with others.
> > Tends to crossover to the others............
> >
> >
> > Brian
> >
> >
> > At 09:39 PM 12/7/2006, you wrote:
> > Hello Friends,
> >
> > That's nice, hopefully we can change the opinion about making
cheese.
> >
> > Ubonsri
> >
> > On 7 Dec 2006 at 15:58, Brian N. Mavity wrote:
> >
> > > Hello folks.
> > > It's been a year or so.
> > > I'm back into making cheese again.
> > >
> > > Brian
> > >
> > > _______________________________________________
> > > Cheese mailing list
> > > Cheese at hbd.org
> > > http://hbd.org/mailman/listinfo/cheese
> > >
> >
> > _______________________________________________
> > Cheese mailing list
> > Cheese at hbd.org
> > http://hbd.org/mailman/listinfo/cheese
>
>_______________________________________________
>Cheese mailing list
>Cheese at hbd.org
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Message: 3
Date: Fri, 08 Dec 2006 10:03:57 -0800
From: "Brian N. Mavity" <mavityre at comcast.net>
Subject: Re: [Cheese] mold (the bad kind)
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Message-ID: <7.0.1.0.0.20061208100256.019a42e8 at comcast.net>
Content-Type: text/plain; charset="us-ascii"
I have the same problem.
I have heard about some stuff you can brush on it before you wax
it. Also, it could be that it has too much moisture still in it.
Brian
At 09:13 AM 12/8/2006, you wrote:
>My hard cheeses all developed mold under the paraffin wax coating.
>Any tips on how to prevent this?
>Thanks,
> Patrick
>
>
>----------
>All-in-one security and maintenance for your PC. Get a free 90-day
>trial!
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Message: 4
Date: Fri, 8 Dec 2006 12:02:56 -0600
From: "kathy" <kathy at badgerpressinc.com>
Subject: Re: [Cheese] mold (the bad kind)
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Message-ID: <010801c71af3$16f6da00$6601a8c0 at aoldsl.net>
Content-Type: text/plain; charset="iso-8859-1"
Patrick,
Try a little potassium sorbate solution.
Kathy
----- Original Message -----
From: Patrick Mann
To: cheese at hbd.org
Sent: Friday, December 08, 2006 11:13 AM
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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Message: 5
Date: Fri, 08 Dec 2006 15:14:46 -0600
From: Jack Schmidling <arf at mc.net>
Subject: Re: [Cheese] mold (the bad kind)
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Message-ID: <4579D5C6.6070905 at mc.net>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed
kathy wrote:
> Patrick,
>
> Try a little potassium sorbate solution.
That's interesting and I wonder what the mechanism involved is.
On the other hand, one of the problems I see is the paranoia about
burning down the house by heating wax to a temperature that can go a
long way in preventing mold.
Melting in a double boiler and/or brushing on with a brush is simply
coating it with wax.
If the wax is heated to 200F or more and the cheese submerged in this
for about ten seconds, the surface is effectively sterilized or at least
"sanitized" as they say in brewing.
This must be done carefully of course but it is they way it is done
commercially and works.
js
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PHOTO OF THE WEEK: http://schmidling.com/pow.htm
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------------------------------
Message: 6
Date: Fri, 8 Dec 2006 13:38:30 -0800
From: "Doug Snyder" <dsnyder at swlaw.edu>
Subject: Re: [Cheese] mold (the bad kind)
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Message-ID: <1C3D8BAB-841C-48AF-A5DC-817790510476 at swlaw.edu>
Content-Type: text/plain; charset=US-ASCII; delsp=yes; format=flowed
When you say "carefully" what are you referring to specifically? Are
you referring to the burn damage or something that should be watched
out for in terms of cheesemaking and the quality of the cheese?
Thanks,
Doug
On Dec 8, 2006, at 1:14 PM, Jack Schmidling wrote:
This must be done carefully of course but it is they way it is done
commercially and works.
------------------------------
Message: 7
Date: Fri, 08 Dec 2006 18:01:43 -0600
From: Jack Schmidling <arf at mc.net>
Subject: Re: [Cheese] mold (the bad kind)
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Message-ID: <4579FCE7.5070000 at mc.net>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed
Doug Snyder wrote:
> When you say "carefully" what are you referring to specifically?
I am referring to possibility of the cheese slipping out of your hand
and dropping into the hot wax, splashing this all over the place
including your face.
If you dip half of it into the wax, it is pretty easy to hang on to but
the next dip (after cooling) has you holding onto the waxed side which
can be slippery. I find that latex gloves give a pretty good grip on it.
The safest method is to put the cheese into some sort of basket and dip
the whole thing. I have used a steamer basket which works but I prefer
the double dipping and just concentrate on hanging on and the disaster
if I let it slip.
js
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PHOTO OF THE WEEK: http://schmidling.com/pow.htm
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------------------------------
Message: 8
Date: Fri, 8 Dec 2006 20:15:02 -0500
From: "Calvin Gadbury" <cjgadbury at pcdoctors1.com>
Subject: Re: [Cheese] mold (the bad kind)
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Message-ID: <004a01c71b2f$7545f3c0$2d6d94ce at youro0kwkw9jwc>
Content-Type: text/plain; charset="iso-8859-1"
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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