[Cheese] Mold (again)

[Brian]

Thanks George.
I have tried using a brined soaked papertowel and that seems to work pretty 
well.  But it keeps coming back, so I think I'll try the vinegar next time.

Brian

----- Original Message ----- 
From: "George Rauscher" <GRauscher at hamiltonmetals.com>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Monday, February 13, 2006 8:47 AM
Subject: Re: [Cheese] Mold (again)


> 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
>>
>>
>> -- 
>> PHOTO OF THE WEEK: http://schmidling.com/pow.htm
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>>
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