Bushra Griffith
Cheese is a dairy product that is made by microorganisms like mold. While some mold on cheese is safe to consume, it is important to identify the type of mold and its extent. In the case of waxed cheese, mold can grow underneath the wax, which may be indicated by small blueish specks. To address this issue, the wax should be carefully removed, and the cheese washed and dried thoroughly before being rewaxed.
| Characteristics | Values |
|---|---|
| Appearance | Small blueish specks |
| Location | Under the wax |
| Size | 1mm in diameter |
| Texture | Hard for crystals, soft for mold |
| Prevention | Get the cheese dry and then apply a good coat of wax |
| Removal | Strip the wax, wash the cheese with a light brine solution, and dry the cheese before waxing again |
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What You'll Learn
How to identify mould under waxed cheese
Identifying mould under waxed cheese can be tricky, but there are some tell-tale signs to look out for. Firstly, it is important to understand that mould can develop under the wax if the cheese is not properly sealed. Small air bubbles or cracks in the wax can allow air to reach the cheese, providing the perfect environment for mould to grow. Therefore, it is crucial to inspect the wax coating regularly for any signs of damage or discolouration.
If you notice any blue, green, or black spots or specks under the wax, this is a clear indication of mould growth. These colours are not naturally occurring in cheese and indicate the presence of unwanted microorganisms. The size of the spots can vary, from small specks to larger patches, and they may appear clustered together or spread out.
Another sign of mould growth is a change in texture. Mould can make the cheese feel softer or more crumbly in the affected areas. If you gently press on the cheese, it may feel less firm than unaffected areas. Additionally, mould can sometimes cause the cheese to develop a slightly sticky or tacky texture, especially if the mould is more advanced.
It is important to act quickly if you suspect mould under the wax. Carefully remove the wax, using a microplane or a similar tool to gently scrape it off without damaging the cheese underneath. Once the wax is removed, inspect the cheese closely. If the mould is limited to a small area, it may be possible to cut away the affected portion and salvage the rest of the cheese. However, if the mould is extensive, it is best to discard the entire cheese to prevent potential health risks.
To prevent mould from developing under the wax in the future, ensure that the cheese is thoroughly dried before waxing. Any moisture on the surface of the cheese can trap humidity and create an ideal environment for mould growth. After waxing, store the cheese in a cool, dry place, and regularly check the wax coating for any signs of damage or mould growth. Vacuum sealing is also an effective alternative to waxing to prevent mould and other contaminants.
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Removing wax from cheese
If you spot mold under the wax of your cheese, it is recommended to act as soon as possible, as the longer you wait, the harder it will be to remove the mold. First, remove the wax from the cheese. The wax can be peeled off, but this method may result in the loss of some cheese. To avoid this, a vegetable peeler can be used to remove the wax.
Once the wax is removed, the cheese should be washed. This can be done with a light or saturated brine solution, or with vinegar, as recommended by some sources. After washing, the cheese should be dried thoroughly. The outside of the cheese should feel like dry beef bones before re-waxing.
To re-wax the cheese, about 4 to 5 coats of wax are recommended. Ensure that there are no bubbles or anything that might let air into the cheese. The wax can be reapplied by melting it down, but it may not have the same protective properties as before, and it will likely have a lot of cheese residue.
To prevent mold from forming in the future, ensure that the cheese is nice and dry before waxing, and that the "cave" where the cheese is stored is not too moist.
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Washing and drying waxed cheese
If you discover mould under the wax of your cheese, it's time to give it a good wash. First, remove the wax—it should peel off, but you can use a microplane for any stubborn bits. Next, wash the cheese. Brine (a saturated brine solution, cut with 50% water) or vinegar are popular choices, but you could also use a light brine solution or a natural solvent like turpentine. A microplane can be used to remove small pieces of mould from the cheese's surface.
Once you've washed your cheese, it's important to dry it thoroughly. You want the outside to feel like dry beef bones before you re-wax. This is crucial, as drying your cheese properly will ensure that mould doesn't develop under the wax. To dry your cheese, leave it in a cool location with good circulation for a few days. Covering it with a loose piece of cheesecloth will keep dust and debris off the cheese. You could also dry it in a clean environment covered with a sanitized dry cloth.
When your cheese is dry, it's time to re-wax. Heat your wax in a pot or bowl placed inside another pot filled with water, on the stove. Turn off the stove once the wax reaches 224-236°F. Place a piece of foil on the work surface to catch any drips. Dip the top of the cheese and let it cool, then do the same with the bottom. Once the top and bottom surfaces are cool, rotate each half of the cheese edge in the wax, letting it cool between dips. Work quickly and use plenty of wax to get a good cover coat. Wax the top surface and as much of one side as you can, then let the wax harden before doing the remaining surface. Repeat the process so that a good protective layer is created. If needed, apply a third coat.
Waxing your cheese preserves it while it ages by preventing mould from growing on the surface and helping to retain moisture. It's best suited to hard, drier cheeses—soft, moist cheeses don't take to waxing as well. Before waxing, your cheese should be dry to the touch and have a slightly hardened rind. It should be a darker yellow than when it was first pressed.
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Preventing mould under waxed cheese
Waxing your cheese is a great way to protect it from mould, but sometimes mould can develop under the wax. To prevent this, it is important to follow a few key steps.
Firstly, ensure your cheese is dry before waxing. Use a lint-free cloth to gently pat the cheese dry. The outside of the cheese should feel like dry beef bones. This is important because any excess moisture can prevent the wax from adhering properly, creating an environment for mould to grow.
Next, choose the right type of wax. Cheese wax is specially made for coating cheeses and helps prevent unwanted mould growth. It is soft and pliable, allowing it to be easily peeled off the finished cheese. Avoid using pure paraffin wax, as it becomes brittle and cracks easily, leaving small pieces that need to be cut off the cheese.
When waxing, maintain a consistent temperature to ensure an even coating. The ideal temperature range for melting wax is between 160°F and 170°F, but always follow the specific instructions for your chosen wax. Dip your cheese with two to three passes, holding it firmly by one edge. Allow the wax to drip off, then flip the cheese and hold it until it cools. Set the cheese down carefully, avoiding the newly waxed surface, and let it cool completely.
Finally, store your waxed cheese properly. Choose a storage container that allows you to control temperature and moisture conditions. Most cheeses age well in a room that is 52 to 56°F with 85% moisture, but ideal temperatures vary among types. Avoid direct sunlight and environmental hazards, such as areas close to cleaning agents or chemicals. Check your waxed cheese weekly for mould growth and rotate if necessary.
By following these steps, you can effectively prevent mould from developing under your waxed cheese.
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Vacuum sealing as an alternative to waxing
Vacuum sealing is an effective alternative to waxing for sealing and preserving cheese. It is a popular method, especially among those who find the waxing process bothersome or messy. It is also preferred by those who want to avoid the ongoing attention that natural rinds demand.
Vacuum sealing is a more convenient method as it is much easier, faster, and less messy than waxing. It also allows you to see the cheese at any time during the aging process, which is not possible with waxing. This can be helpful in identifying any mold growth and taking necessary action. With vacuum sealing, you also don't need to worry about controlling humidity levels, which is necessary for natural rind cheeses.
However, it is important to note that vacuum sealing will impact the flavor, moisture, and texture of the cheese differently than waxing. Vacuum-sealed cheeses may have flatter and underdeveloped flavors due to the lack of gas and oxygen exchange. Additionally, the buildup of CO2 and ammonia can create a rancid smell and a sour taste. Excess moisture can also accumulate in the bag, affecting the maturation rate of the cheese.
Some cheese makers choose to use a combination of methods, such as waxing or bandaging the cheese initially and then vacuum sealing it once it reaches the desired aging stage. This allows for the development of more complex flavors and the slowing down of the aging process by moving the cheese to a cooler location.
Ultimately, the decision between waxing and vacuum sealing depends on the cheese maker's preferences, the desired level of convenience, and the expected outcome in terms of flavor and texture.
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Frequently asked questions
Mold under waxed cheese can look like small blueish specks or spots. The mold may also appear as white, wispy fuzz, similar to the well-manicured coif of a bloomy-rind cheese.
To prevent mold growth under the wax, it is important to ensure that your cheese is thoroughly dry before applying the wax. A saturated brine solution or a mixture of brine and water can be used to wash the cheese and slow down mold growth. Additionally, a good coat of wax without any bubbles is essential to prevent air from reaching the cheese.
If you discover mold under the wax, it is recommended to remove the wax, wash the cheese with a brine solution, and then re-wax it. You can use a microplane to gently remove any small pieces of mold from the cheese surface. Afterward, ensure the cheese is completely dry before applying a new coat of wax, aiming for about four to five layers.
It is not recommended to reuse the wax after removing it from moldy cheese, as it will likely have cheese residue and may not retain its protective properties.
