Bandaging cheese

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This topic contains 1 reply, has 2 voices, and was last updated by  Punkin 1 year, 9 months ago.

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  • #2151 Reply

    denvergirl
    Participant

    I bandaged a cheddar and believe mold may be growing underneath. I plan to remove them, sterilize the bandages and start over. I did not put the cheese in the press after bandaging so plan to do that. Is there any reason why I could not re-bandage the cheese now? the wheel is about a month old. Thanks for the help.

    #3732 Reply

    Punkin
    Participant

    I tried bandaging a couple times and some mold always gets to the cheese surface. It was a good way to keep some moisture in the cheese block but some of the mold taste permeates the cheese even with the lard barrier. The best one I produced I mixed about one third bacon grease with the lard. Was not over powering and cut the lard taste and the slight mold taste. The type and brand of lard will have an effect on the taste. They look very colorful when aging.

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