Hi -- I'm making my first hard cheese. The first one (made a week ago), does is mostly covered by a good rind (but the bottom isn't I just noticed, even though I've been turning it every other day, per instructions for the Hard Cheese recipe in Belanger's book). The rind on the sides has also started to grow some mold - pale green. The cheese smells like aging cheese ought (I used to frequent a small cheese factory in a town near where I grew up -- a very familiar odor!). I haven't waxed this cheese, as the directions don't call for it. It won't be ready for about another 7 weeks, but I want to be sure I'm on the right track for the 1# rounds, of which I'm making about 1 every other day.

Also, what's the best surface on which to age the cheeses?

Thanks!

-- Andrea, Big Flats NY (andreagee@aol.com), May 03, 2002

Answers

Someone posted this link on the "My cheese won't melt" post. I know nothing about cheese other than I like to cook it but I hope this helps.

fiascofarm.com

-- Erika (misserika129@hotmail.com), May 03, 2002.

They make little bamboo type mats you can age them on. I have also used plastic canvas. =) I have had several of the cheeses get mold on the rind. I just cut it off when we use it. I have never made goat cheese though, except for soft cheeses.

-- Mrs. Homesteader (MrsHomesteader@hotmail.com), May 03, 2002.

One time I went to Paris and the friend I was visiting knew that I love goat cheese, and he bought a pyramid at the local cheese shop. Now, I have seen mold on cheese and think nothing of chowing down the rind on brie, etc, but THIS -- THIS was sagging soft grey-green velvet slimatious efflorescence that would scare a slug silly. I said, Are you SURE we're supposed to eat that?! He said, Mais ouis, je crois. (But of course, I believe so.) So we did. And it was utter ambrosia. The best goat cheese I ever had. But what your mold is, I don't know....

-- snoozy (bunny@northsound.net), May 03, 2002.

Take a clean rag and wet it with vinegar and wipe your cheese off. It will slow down the mold process considerably. (That comes from "Cheese Making Made Easy" and I have done it and it works)

-- diane (gardiacaprines@yahoo.com), May 03, 2002.