Parmasan mould on young cheese

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This topic contains 1 reply, has 1 voice, and was last updated by  Tom Moran 3 weeks, 1 day ago.

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  • #5675 Reply

    Ant

    my parmasan … six wks old so a long way to go … has a lot of blue and white mould. What have i dont wrong and what can i do now? thank you!

    #5676 Reply

    Tom Moran

    Ant, about all you can do is scrub it off and recoat it. I either use vacuum packaging or cream wax for any long term agings. The cream wax has an inhibitor for mold that helps but it also dries to the point where you got to chisel it off after a year or so. Vacuum packaging does not let the cheese breath but it still ages inside the wrap. Hope that helps.

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