Discussion:
Question about Cheese Curing for Rind
(too old to reply)
ZZ
2008-01-11 18:33:14 UTC
Permalink
I made some cheese as per the instructions that came in a kit I
received as a gift. Presently, the cheese is drying to form a rind in
a cool room in my house (as per the instructions).

However, this morning I noticed dots of mold around the cheese -
perhaps 6 of them. Should I remove this old? Should the cheese be
forming the rind in the refrigerator (I found a few web resources that
indicated that, but the recipe says to put it in a cool, dry part of
the house).

Thanks,

TW
Joel Olson
2008-01-11 22:49:35 UTC
Permalink
Post by ZZ
I made some cheese as per the instructions that came in a kit I
received as a gift. Presently, the cheese is drying to form a rind in
a cool room in my house (as per the instructions).
However, this morning I noticed dots of mold around the cheese -
perhaps 6 of them. Should I remove this old? Should the cheese be
forming the rind in the refrigerator (I found a few web resources that
indicated that, but the recipe says to put it in a cool, dry part of
the house).
Thanks,
TW
What kind of cheese is it supposed to be? Did it give a name?
ZZ
2008-01-12 02:03:12 UTC
Permalink
On Fri, 11 Jan 2008 16:49:35 -0600, "Joel Olson"
Post by Joel Olson
Post by ZZ
I made some cheese as per the instructions that came in a kit I
received as a gift. Presently, the cheese is drying to form a rind in
a cool room in my house (as per the instructions).
However, this morning I noticed dots of mold around the cheese -
perhaps 6 of them. Should I remove this old? Should the cheese be
forming the rind in the refrigerator (I found a few web resources that
indicated that, but the recipe says to put it in a cool, dry part of
the house).
Thanks,
TW
What kind of cheese is it supposed to be? Did it give a name?
Depends on how long it ages, but it said cheddar ultimately.

Thanks,

TW
Joel Olson
2008-01-12 02:03:55 UTC
Permalink
Post by ZZ
Post by Joel Olson
Post by ZZ
I made some cheese as per the instructions that came in a kit I
received as a gift. Presently, the cheese is drying to form a rind in
a cool room in my house (as per the instructions).
However, this morning I noticed dots of mold around the cheese -
perhaps 6 of them. Should I remove this old? Should the cheese be
forming the rind in the refrigerator (I found a few web resources that
indicated that, but the recipe says to put it in a cool, dry part of
the house).
Thanks,
TW
What kind of cheese is it supposed to be? Did it give a name?
Depends on how long it ages, but it said cheddar ultimately.
Thanks,
Jack Schmidling makes cheddar:
http://schmidling.com/cheese.htm
Kristie McGarry
2008-01-17 16:58:09 UTC
Permalink
Regarding temperature, you want to age your cheddar at 40-42 degrees,
can be a little loose with this but not below 40. Your fridge is
probably too cold. Also make sure the "cool room" in your house is not
above 50 degrees. Where in your house is it? Is this room used for
other things?

Regarding the mold, what does it look like?

sounds promising!

Kristie McGarry
Post by ZZ
I made some cheese as per the instructions that came in a kit I
received as a gift.  Presently, the cheese is drying to form a rind in
a cool room in my house (as per the instructions).
However, this morning I noticed dots of mold around the cheese -
perhaps 6 of them.  Should I remove this old?  Should the cheese be
forming the rind in the refrigerator (I found a few web resources that
indicated that, but the recipe says to put it in a cool, dry part of
the house).
Thanks,
TW
Loading...