Comments on: Cheese Mold | Is Mould On Cheese Harmful

By: sisemorea

sisemorea — Sat, 27 Feb 2016 01:16:27 +0000

Hi,I bandaged a cheddar, derby, manchego and gouda with lard. I can’t get a picture to post as I’m on my phone (
really don’t know how too), but, I found a light pinkish colour, quite pretty but saw that it is not on the excepted colour list. (I cleaned the cheddar off with vinegar and salt solution before seeing your post) but noticed it starting on my derby also. Should I just clean it off of them and rebandage? I’m not sure what I’m going to do with my cheddar now, vacuum seal?
Also, after taking the bandage off the mold was under the bandage, would the lard have kept it off the cheese? I had read elsewhere that the mold shouldn’t be on the cheese. They all have a good rind especially the gouda. I’m lost here… Please advise!!! Thanks.
Alice

By: Curd-Nerd

Curd-Nerd — Tue, 17 Jun 2014 22:32:20 +0000

In reply to Carol. Thanks for your comment Carol. This is certainly the case if you want to avoid certain pests like rats. In saying that, we have avoided them by simply digging a hole through the middle of our compost and burying any bad cheeses in there. I still wouldn't encourage composting meat but cheese shouldn't do any harm if it is dug in deep.

By: Carol

Carol — Thu, 01 May 2014 15:09:30 +0000

You referred to chucking bad cheese or throwing in the compost pile; as far as I understand you should never include grease, oil, meat or dairy products in compost.

By: How To Cultivate Your Own Blue Mold | Curd-Nerd

How To Cultivate Your Own Blue Mold | Curd-Nerd — Sun, 29 Sep 2013 00:16:40 +0000

[…] it typical that when we don’t want the molds they happily grow, but when we do want them, they often seem to be […]

By: Preserving Methods | Vacuum Sealing | Curd-Nerd

Preserving Methods | Vacuum Sealing | Curd-Nerd — Fri, 15 Jun 2012 06:53:33 +0000

[…] seem that vacuum sealing and waxing are comparable. They both seal the cheese away from air and molds and prevent moisture loss. But wax and vacuum bags have a totally different composition and being […]

By: Alison

Alison — Fri, 03 Feb 2012 12:00:23 +0000

In reply to curdnerd.

Hi,
I’m draining it on cheese matting, sitting in a large plastic tub on my kitchen work surface, and turning several times a day until all the whey has drained (this took longer than the recipe said). I then moved it to a cooler cupboard, still in the same tub and carried on turning it a couple of times a day. I don’t know if the temperature in the cupboard was cool enough. It’s difficult to control in a centrally heated house.
Thanks
Ali

By: curdnerd

curdnerd — Wed, 18 Jan 2012 21:22:45 +0000

In reply to Alison McGrath.

Hi Alison

Can you tell me a little bit about how you are aging your Brie? What kind of conditions are you keeping it in? Temperature, humidity, air flow etc.

If you can let me know on this, hopefully I can help you combat this problem and create some fantastic, delicious Brie.

By: Alison McGrath

Alison McGrath — Thu, 12 Jan 2012 19:36:52 +0000

I’ve been having problems with foul, bright yellow mould on my brie. The first one I made was fine but the last two have turned yellow and stank like rotting meat after a couple of weeks. Any ideas what I’m doing wrong?

By: Louise Dutton

Louise Dutton — Mon, 05 Dec 2011 12:50:25 +0000

I’ve got this problem. My blue cheeses developed a grey/black mold as well as an almost Orange mold before I got the blue molds I was looking for. Unable to find any answers to this problem (other than your post here, thank you by the way) I decided to scrap off all of the offending mold I didn’t want, re salt, re-sanitize everything and put it back in the “cave”. I’m hoping everything turns out ok. I’m even thinking of “washing” them everyday with a salt solution. What do you think?