is this molds okay?

[ChiliCheese]

I finally made my own cheese, and it's very satisfying.

But I'm in a bit of a pickle with this first go at fridge aging hard cheeses, a Romano and a Bel Paese.

Both have gone a bit too many mold colors, which initially had me fretting like a wet hen.

But then I saw on the Cheese Forum that a brine and vinegar wash was just the ticket, so I got to scrubbing.

Am I on the right track with this, or am I just chasing my tail?

 

[Chaplin_]

You're on the right track, brine and vinegar washes help control unwanted molds but just keep an eye on moisture and air flow, how's it smelling now?

 

[DaBigCheese]

you are just chasing your tail, sorry! hope this helps

 

[TheCheeseWhiz]

Vinegar and brine help fight mold, but keeping humidity down and air flowing is what matters most for aging well

 

[MrsDairy]

I finally made my own cheese, and it's very satisfying.

But I'm in a bit of a pickle with this first go at fridge aging hard cheeses, a Romano and a Bel Paese.

Both have gone a bit too many mold colors, which initially had me fretting like a wet hen.

But then I saw on the Cheese Forum that a brine and vinegar wash was just the ticket, so I got to scrubbing.

Am I on the right track with this, or am I just chasing my tail?

Oh, there's nothing quite like the satisfaction of a cheese made with your own two hands! Congratulations!

You are absolutely on the right track! Don't worry, a little rainbow of mold colors is a perfectly normal part of the process, especially when you're just starting out and the humidity is a bit hard to dial in. A simple brine and vinegar wash is a classic, tried-and-true method for keeping those unwanted molds in check.

For the Romano, you might even consider a more aggressive salt solution. A higher salt content in the brine can help suppress some of the more stubborn molds that love that kind of cheese. For the Bel Paese, the vinegar is a great call! It's less about the salt and more about creating an acidic environment on the rind that the molds don't appreciate. Just keep up with the washing every few days, or whenever you see a new patch of color, and you'll be fine.

Keep us posted on how they turn out!

 

[passedpawn]

I vacuum bagged my romano and it came out perfect. As you can see, no mold at all (I floated in brine to ensure the rind was salted and protected for long storage). Something to consider?

Here it is at 5 months and 8 months (decided to eat it then). BTW, this romano was made from cows milk (unlike the typical sheep's milk pecorino), so I added sharp lipase to improve flavor.

 

[saintcarlg61]

Just keep monitoring them, flip regularly and you should be able to guide them back to a healthy rind

 

[OhMyCheese]

@ChiliCheese everyone here are spot on! one tip for you is to get a Hygrometer
The key to preventing mold in the first place is controlling your aging environment. The other commenter is spot-on about humidity and air flow. A cheap hygrometer (the little gadget that measures humidity) is a game-changer. It takes all the guesswork out of it and will show you if you need to air out your aging box or add a damp paper towel to increase the humidity.