[Cheese] Mold (again)

[George Rauscher]

Hi, 
It is my understanding that if you wipe the mold off with a cloth that has been dipped in vinegar, it will inhibit future mold growth.  This is not to say that it will completely stop the mold growth but it will slow it down.
George

-----Original Message-----
From: Brian [mailto:mavityre at comcast.net]
Sent: Monday, February 13, 2006 9:52 AM
To: The Cheese Makers' Digest
Subject: Re: [Cheese] Mold (again)


Thanks and I didn't mean to shut anybody else out.

Brian

----- Original Message ----- 
From: "Jack Schmidling" <arf at mc.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Monday, February 13, 2006 6:55 AM
Subject: Re: [Cheese] Mold (again)


> Brian wrote:
>> Hey Jack,
>> I have a Stilton and a Gorgonzola aging as we speak as you 
>> know............
>> my question is, should I scrape off the mold that is now growing on my
>> unwaxed cheese's?
>
> I fear addressing messages to me on the list discourages others from
> responding.  I am just the janitor here.
>
> Anyway, if your cheeses are unwaxed then dealing with mold is easy. Just
> rub it off.  Use oil or a bit of salt once a week.
>
> js
>
>
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