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<P><FONT size=2><FONT size=3>Hoegger Goat Supply sells a cream wax that claims
to prevent mold. Here's an exerpt from the online store.</FONT></FONT></P>
<P><FONT size=2><FONT size=3><EM>"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."
</EM></FONT></FONT></P>
<DIV><FONT size=2><FONT size=3>dt</FONT></FONT><FONT
size=2><BR><BR>-----Original Message-----<BR>From: cheese-bounces@hbd.org [<A
href="mailto:cheese-bounces@hbd.org">mailto:cheese-bounces@hbd.org</A>]On Behalf
Of<BR>cheese-request@hbd.org<BR>Sent: Friday, December 08, 2006 8:35 PM<BR>To:
cheese@hbd.org<BR>Subject: Cheese Digest, Vol 14, Issue 2<BR><BR><BR>Send Cheese
mailing list submissions to<BR>
cheese@hbd.org<BR><BR>To subscribe or unsubscribe via the World Wide Web,
visit<BR> <A
href="http://hbd.org/mailman/listinfo/cheese"
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a message with subject or body 'help'
to<BR>
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at<BR>
cheese-owner@hbd.org<BR><BR>When replying, please edit your Subject line so it
is more specific<BR>than "Re: Contents of Cheese digest..."<BR><BR><BR>Today's
Topics:<BR><BR> 1. mold (the bad kind) (Patrick
Mann)<BR> 2. Re: I'm back (Brian N. Mavity)<BR> 3. Re:
mold (the bad kind) (Brian N. Mavity)<BR> 4. Re: mold (the bad kind)
(kathy)<BR> 5. Re: mold (the bad kind) (Jack
Schmidling)<BR> 6. Re: mold (the bad kind) (Doug
Snyder)<BR> 7. Re: mold (the bad kind) (Jack
Schmidling)<BR> 8. Re: mold (the bad kind) (Calvin
Gadbury)<BR><BR><BR>----------------------------------------------------------------------<BR><BR>Message:
1<BR>Date: Fri, 8 Dec 2006 09:13:38 -0800<BR>From: Patrick Mann
<patrickmann@hotmail.com><BR>Subject: [Cheese] mold (the bad kind)<BR>To:
<cheese@hbd.org><BR>Message-ID:
<BAY124-W46440B33F19956A81674E3B5D30@phx.gbl><BR>Content-Type: text/plain;
charset="iso-8859-1"<BR><BR>My hard cheeses all developed mold under the
paraffin wax coating. Any tips on how to prevent
this?<BR>Thanks,<BR>
Patrick<BR>_________________________________________________________________<BR>All-in-one
security and maintenance for your PC.? Get a free 90-day trial!<BR><A
href="http://www.windowsonecare.com/purchase/trial.aspx?sc_cid=wl_wlmail"
target=_blank>http://www.windowsonecare.com/purchase/trial.aspx?sc_cid=wl_wlmail</A><BR>--------------
next part --------------<BR>An HTML attachment was scrubbed...<BR>URL: <A
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target=_blank>http://hbd.org/pipermail/cheese/attachments/20061208/7d874347/attachment-0001.html</A><BR><BR>------------------------------<BR><BR>Message:
2<BR>Date: Fri, 08 Dec 2006 10:02:39 -0800<BR>From: "Brian N. Mavity"
<mavityre@comcast.net><BR>Subject: Re: [Cheese] I'm back<BR>To: "The
Cheese Makers' Digest" <cheese@hbd.org><BR>Message-ID:
<7.0.1.0.0.20061208095820.01953ca8@comcast.net><BR>Content-Type:
text/plain; charset="us-ascii"<BR><BR>I don't know. I haven't been doing
it long enough.<BR>I think it wasn't humid enough.<BR><BR>Brian<BR><BR><BR>At
08:39 AM 12/8/2006, you wrote:<BR>>Content-class:
urn:content-classes:message<BR>>Content-Type:
multipart/alternative;<BR>>
boundary="----_=_NextPart_001_01C71AE7.74714326"<BR>><BR>>If the Romano
was stored differently would it have been more moist<BR>>after 9 months?
Michael<BR>><BR>><BR>>----------<BR>>From: cheese-bounces@hbd.org
[<A href="mailto:cheese-bounces@hbd.org">mailto:cheese-bounces@hbd.org</A>]
On<BR>>Behalf Of Brian N. Mavity<BR>>Sent: Friday, December 08, 2006 10:04
AM<BR>>To: The Cheese Makers' Digest<BR>>Subject: Re: [Cheese] I'm
back<BR>><BR>>I have a couple of cheddars I'm going to break into this
holiday. I<BR>>just got into a Romano I let age too long. It was
supposded to go 3<BR>>months but I forgot about it. (9 months) It
tastes good but is very dry.<BR>>I give up on the bleu cheeses.<BR>>These
are all just for me, I don't do this
commercially.<BR>><BR>>Brian<BR>><BR>><BR>><BR>>At 12:25 AM
12/8/2006, you wrote:<BR>><BR>>Well,<BR>><BR>>I am a new comer who
is interesting in making cheese, how is going<BR>>with your cheese, have you
made for comercial or homemade ?<BR>><BR>>Ubonsri<BR>>On 7 Dec 2006 at
22:10, Brian N. Mavity wrote:<BR>><BR>> ><BR>> > Wow.<BR>>
> What's happened since I've been gone?<BR>> ><BR>> > It used to
be a place to share recipes and failures (mostly mine).<BR>> ><BR>>
> I must admit, when I got into it January of 2006, I was really<BR>> into
it. I realize now, don't share<BR>> > bleu cheese's with others.<BR>>
> Tends to crossover to the others............<BR>> ><BR>>
><BR>> > Brian<BR>> ><BR>> ><BR>> > At 09:39 PM
12/7/2006, you wrote:<BR>> > Hello
Friends,<BR>> ><BR>> > That's nice,
hopefully we can change the opinion about making cheese.<BR>> ><BR>>
> Ubonsri<BR>> ><BR>>
> On 7 Dec 2006 at 15:58, Brian N. Mavity
wrote:<BR>> ><BR>> > > Hello
folks.<BR>> > > It's been a year or so.<BR>>
> > I'm back into making cheese again.<BR>>
> ><BR>> > >
Brian<BR>> > ><BR>>
> >
_______________________________________________<BR>>
> > Cheese mailing list<BR>>
> > Cheese@hbd.org<BR>>
> > <A
href="http://hbd.org/mailman/listinfo/cheese"
target=_blank>http://hbd.org/mailman/listinfo/cheese</A><BR>>
> ><BR>> ><BR>>
>
_______________________________________________<BR>>
> Cheese mailing list<BR>>
> Cheese@hbd.org<BR>> >
<A href="http://hbd.org/mailman/listinfo/cheese"
target=_blank>http://hbd.org/mailman/listinfo/cheese</A><BR>><BR>>_______________________________________________<BR>>Cheese
mailing list<BR>>Cheese@hbd.org<BR>><A
href="http://hbd.org/mailman/listinfo/cheese"
target=_blank>http://hbd.org/mailman/listinfo/cheese</A><BR>>_______________________________________________<BR>>Cheese
mailing list<BR>>Cheese@hbd.org<BR>><A
href="http://hbd.org/mailman/listinfo/cheese"
target=_blank>http://hbd.org/mailman/listinfo/cheese</A><BR>-------------- next
part --------------<BR>An HTML attachment was scrubbed...<BR>URL: <A
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target=_blank>http://hbd.org/pipermail/cheese/attachments/20061208/ea1f96be/attachment-0001.html</A><BR><BR>------------------------------<BR><BR>Message:
3<BR>Date: Fri, 08 Dec 2006 10:03:57 -0800<BR>From: "Brian N. Mavity"
<mavityre@comcast.net><BR>Subject: Re: [Cheese] mold (the bad kind)<BR>To:
"The Cheese Makers' Digest" <cheese@hbd.org><BR>Message-ID:
<7.0.1.0.0.20061208100256.019a42e8@comcast.net><BR>Content-Type:
text/plain; charset="us-ascii"<BR><BR>I have the same problem.<BR>I have heard
about some stuff you can brush on it before you wax<BR>it. Also, it could
be that it has too much moisture still in it.<BR><BR>Brian<BR><BR><BR>At 09:13
AM 12/8/2006, you wrote:<BR>>My hard cheeses all developed mold under the
paraffin wax coating.<BR>>Any tips on how to prevent
this?<BR>>Thanks,<BR>>
Patrick<BR>><BR>><BR>>----------<BR>>All-in-one security and
maintenance for your PC. Get a free 90-day<BR>>trial!<BR>><<A
href="http://www.windowsonecare.com/purchase/trial.aspx?sc_cid=wl_wlmail"
target=_blank>http://www.windowsonecare.com/purchase/trial.aspx?sc_cid=wl_wlmail</A>>Learn<BR>>more!<BR>>_______________________________________________<BR>>Cheese
mailing list<BR>>Cheese@hbd.org<BR>><A
href="http://hbd.org/mailman/listinfo/cheese"
target=_blank>http://hbd.org/mailman/listinfo/cheese</A><BR>-------------- next
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target=_blank>http://hbd.org/pipermail/cheese/attachments/20061208/d4484aa0/attachment-0001.html</A><BR><BR>------------------------------<BR><BR>Message:
4<BR>Date: Fri, 8 Dec 2006 12:02:56 -0600<BR>From: "kathy"
<kathy@badgerpressinc.com><BR>Subject: Re: [Cheese] mold (the bad
kind)<BR>To: "The Cheese Makers' Digest" <cheese@hbd.org><BR>Message-ID:
<010801c71af3$16f6da00$6601a8c0@aoldsl.net><BR>Content-Type: text/plain;
charset="iso-8859-1"<BR><BR>Patrick,<BR><BR>Try a little potassium sorbate
solution.<BR><BR>Kathy<BR> ----- Original Message -----<BR> From:
Patrick Mann<BR> To: cheese@hbd.org<BR> Sent: Friday, December 08,
2006 11:13 AM<BR> Subject: [Cheese] mold (the bad kind)<BR><BR><BR>
My hard cheeses all developed mold under the paraffin wax coating. Any tips on
how to prevent this?<BR> Thanks,<BR>
Patrick<BR><BR><BR>------------------------------------------------------------------------------<BR>
All-in-one security and maintenance for your PC. Get a free 90-day trial!
Learn
more!<BR><BR><BR>------------------------------------------------------------------------------<BR><BR><BR>
_______________________________________________<BR> Cheese mailing
list<BR> Cheese@hbd.org<BR> <A
href="http://hbd.org/mailman/listinfo/cheese"
target=_blank>http://hbd.org/mailman/listinfo/cheese</A><BR>-------------- next
part --------------<BR>An HTML attachment was scrubbed...<BR>URL: <A
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5<BR>Date: Fri, 08 Dec 2006 15:14:46 -0600<BR>From: Jack Schmidling
<arf@mc.net><BR>Subject: Re: [Cheese] mold (the bad kind)<BR>To: "The
Cheese Makers' Digest" <cheese@hbd.org><BR>Message-ID:
<4579D5C6.6070905@mc.net><BR>Content-Type: text/plain; charset=ISO-8859-1;
format=flowed<BR><BR>kathy wrote:<BR>> Patrick,<BR>><BR>> Try a little
potassium sorbate solution.<BR><BR>That's interesting and I wonder what the
mechanism involved is.<BR><BR>On the other hand, one of the problems I see is
the paranoia about<BR>burning down the house by heating wax to a temperature
that can go a<BR>long way in preventing mold.<BR><BR>Melting in a double boiler
and/or brushing on with a brush is simply<BR>coating it with wax.<BR><BR>If the
wax is heated to 200F or more and the cheese submerged in this<BR>for about ten
seconds, the surface is effectively sterilized or at least<BR>"sanitized" as
they say in brewing.<BR><BR>This must be done carefully of course but it is they
way it is done<BR>commercially and works.<BR><BR>js<BR><BR><BR>--<BR>PHOTO OF
THE WEEK: <A href="http://schmidling.com/pow.htm"
target=_blank>http://schmidling.com/pow.htm</A><BR>Astronomy, Beer, Cheese,
Fiber,Gems, Sausage,Silver <A href="http://schmidling.com"
target=_blank>http://schmidling.com</A><BR><BR><BR><BR>------------------------------<BR><BR>Message:
6<BR>Date: Fri, 8 Dec 2006 13:38:30 -0800<BR>From: "Doug Snyder"
<dsnyder@swlaw.edu><BR>Subject: Re: [Cheese] mold (the bad kind)<BR>To:
"The Cheese Makers' Digest" <cheese@hbd.org><BR>Message-ID:
<1C3D8BAB-841C-48AF-A5DC-817790510476@swlaw.edu><BR>Content-Type:
text/plain; charset=US-ASCII; delsp=yes; format=flowed<BR><BR>When you say
"carefully" what are you referring to specifically? Are <BR>you
referring to the burn damage or something that should be watched <BR>out
for in terms of cheesemaking and the quality of the
cheese?<BR><BR>Thanks,<BR>Doug<BR><BR><BR>On Dec 8, 2006, at 1:14 PM, Jack
Schmidling wrote:<BR><BR>This must be done carefully of course but it is they
way it is done<BR>commercially and
works.<BR><BR><BR><BR>------------------------------<BR><BR>Message: 7<BR>Date:
Fri, 08 Dec 2006 18:01:43 -0600<BR>From: Jack Schmidling
<arf@mc.net><BR>Subject: Re: [Cheese] mold (the bad kind)<BR>To: "The
Cheese Makers' Digest" <cheese@hbd.org><BR>Message-ID:
<4579FCE7.5070000@mc.net><BR>Content-Type: text/plain; charset=ISO-8859-1;
format=flowed<BR><BR>Doug Snyder wrote:<BR>> When you say "carefully" what
are you referring to specifically?<BR><BR>I am referring to possibility of the
cheese slipping out of your hand<BR>and dropping into the hot wax, splashing
this all over the place<BR>including your face.<BR><BR>If you dip half of it
into the wax, it is pretty easy to hang on to but<BR>the next dip (after
cooling) has you holding onto the waxed side which<BR>can be slippery. I
find that latex gloves give a pretty good grip on it.<BR><BR>The safest method
is to put the cheese into some sort of basket and dip<BR>the whole thing.
I have used a steamer basket which works but I prefer<BR>the double dipping and
just concentrate on hanging on and the disaster<BR>if I let it
slip.<BR><BR>js<BR><BR><BR>--<BR>PHOTO OF THE WEEK: <A
href="http://schmidling.com/pow.htm"
target=_blank>http://schmidling.com/pow.htm</A><BR>Astronomy, Beer, Cheese,
Fiber,Gems, Sausage,Silver <A href="http://schmidling.com"
target=_blank>http://schmidling.com</A><BR><BR><BR><BR>------------------------------<BR><BR>Message:
8<BR>Date: Fri, 8 Dec 2006 20:15:02 -0500<BR>From: "Calvin Gadbury"
<cjgadbury@pcdoctors1.com><BR>Subject: Re: [Cheese] mold (the bad
kind)<BR>To: "The Cheese Makers' Digest" <cheese@hbd.org><BR>Message-ID:
<004a01c71b2f$7545f3c0$2d6d94ce@youro0kwkw9jwc><BR>Content-Type:
text/plain; charset="iso-8859-1"<BR><BR>Some possibilities to ruminate
on:<BR><BR><BR>1. Paraffin is more brittle and subject to cracking than
cheese wax, therefore mold can access cheese through tiny cracks caused by
mechanical damage.<BR><BR>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<BR><BR>3. If reusing wax, must be hot enough to kill all
mold cantaminations in the wax<BR><BR>4. Wax temperature too low to kill mold
contaminations on cheese surface<BR><BR><BR>Calvin<BR> ----- Original
Message -----<BR> From: Patrick Mann<BR> To:
cheese@hbd.org<BR> Sent: Friday, December 08, 2006 12:13 PM<BR>
Subject: [Cheese] mold (the bad kind)<BR><BR><BR> My hard cheeses all
developed mold under the paraffin wax coating. Any tips on how to prevent
this?<BR> Thanks,<BR>
Patrick<BR><BR><BR>------------------------------------------------------------------------------<BR>
All-in-one security and maintenance for your PC. Get a free 90-day trial!
Learn
more!<BR><BR><BR>------------------------------------------------------------------------------<BR><BR><BR>
_______________________________________________<BR> Cheese mailing
list<BR> Cheese@hbd.org<BR> <A
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mailing list<BR>Cheese@hbd.org<BR><A
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Cheese Digest, Vol 14, Issue 2<BR>*************************************</FONT>
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