In the wonderful world of mixing together milk, cultures and bacteria you can end up with some pretty funky looking new friends living on your cheese. Save Money – Make Your Own Cheese Cultures. Stay Updated With Our Delicious Home Cheese Making Tips. I’ve been having problems with foul, bright yellow mould on my brie. I am a bot, and this action was performed automatically. In general kitchen terms we are very quick to rid ourselves of moulds and throw away anything that has the slightest hint of mould or bacteria growing on it. Can you tell me a little bit about how you are aging your Brie? Welcome to r/traderjoes! We respect your privacy and take protecting it seriously. You referred to chucking bad cheese or throwing in the compost pile; as far as I understand you should never include grease, oil, meat or dairy products in compost. Not affiliated with Trader Joe's. Others aren’t quite so welcome. We chuck it in the bin or out to the compost. Thanks Ali, Pingback:Preserving Methods | Vacuum Sealing | Curd-Nerd, Pingback:How To Cultivate Your Own Blue Mold | Curd-Nerd. I don’t know if the temperature in the cupboard was cool enough. We would love to hear from you! [IMAGE DESCRIPTION: A small ball of mozzarella cheese with discolored light brown spots on it. What do you think? I’m not sure what I’m going to do with my cheddar now, vacuum seal? This should sort out your problem immediately but you also really want to avoid the mould coming back. Black or white cats hair mould – literally looks like a lovely fluffy kitties fur, Poor sanitation of aging area or handling equipment (including hands). Large chunks of mozzarella cheese keep longer than small pieces or slices, which generally begin to lose quality after a month or less. The mozzarella tastes fine, and I literally bought it yesterday, but I still found 3 or 4 pieces with the brown spots on them. Alice. So how do you know then if your cheese has a good mould, or a bad mould? Some moulds (as we spell it in the parts I live in) are desirable and we put special effort into inviting them into and onto our cheese, such as those in blue cheeses and on mould ripened cheeses like Camembert or Brie. Pseudomonas fluorescens forms water-soluble pigments while other pseudomonads cause darkening and yellowing of curd. Also, after taking the bandage off the mold was under the bandage, would the lard have kept it off the cheese? What kind of conditions are you keeping it in? Join the discussion over at the Curd Nerd Forum. Mold or mould? Warning. For soft cheese you can carefully slice out the offending mould, re-salt with cheese salt the area and hope the mould doesn’t reappear. The final test was to determine whether my soaked cheese would make its way past Ed's mozzarella radar. Do you have any questions or comments about cheese mould? These are those unwanted, unsightly moulds that turn up and appear to threaten the success of your hard earned cheese. I had read elsewhere that the mold shouldn’t be on the cheese. Posts that don't have product names in the post title may be subject to removal, but may be reposted with proper title. I’m lost here… Please advise!!! Temperature, humidity, air flow etc. They are fine. Preserving Methods | Vacuum Sealing | Curd-Nerd, How To Cultivate Your Own Blue Mold | Curd-Nerd. Huge waste to toss them lol. Press J to jump to the feed. The first one I made was fine but the last two have turned yellow and stank like rotting meat after a couple of weeks. Cookies help us deliver our Services. We will only use the information provided to send you Curd Nerd updates. Please share your favorite TJ's products and recipes! Don't attempt to trim the mold from mozzarella cheese. It’s just marination. I’ve got this problem. Hi, I’m draining it on cheese matting, sitting in a large plastic tub on my kitchen work surface, and turning several times a day until all the whey has drained (this took longer than the recipe said). Calcium Chloride (CaCl2) What Is It And When Should You Use It? Do you have to immediately throw anything out that hasn’t got a ‘desired’ mould on it? Choosing descriptive post titles with exact product names mentioned helps with subreddit searches and helps our subreddit be more inclusive to those who are visually impaired. For hard cheeses, create a wash of brine and white vinegar and gently rub/scrub the mould off the cheese. For soft cheese you can carefully slice out the offending mould, re-salt with cheese salt the area and hope the mould doesn’t reappear.For hard cheeses, create a wash of brine and white vinegar and gently rub/scrub the mould off the cheese. Usually crushed red pepper flakes. Mold growing on hard, low-moisture cheeses, such as cheddar, Parmesan and Swiss, can be safely trimmed. Your Essential Home Cheese Making Resource. Let the cheese dry fully before returning it to its cheese cave to continue aging. Pigmented strains of certain lactobacilli have been linked with 'rusty spots' in some cheeses, and the non-starter Propionibacterium species may sometimes cause brown or red spots in Swiss cheese. I'm not sure if they're mold. Cleaning It Up For A Better Cheese. My blue cheeses developed a grey/black mold as well as an almost Orange mold before I got the blue molds I was looking for. Any ideas what I’m doing wrong? By using our Services or clicking I agree, you agree to our use of cookies. If you can let me know on this, hopefully I can help you combat this problem and create some fantastic, delicious Brie. Thanks. Click here for essential cheese making supplies. Mold on cheese would usually be green. End image description.]. 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