How Do I Prevent Mold Growth On Cheese?

“I’m having trouble keeping mold off my homemade cheese despite storing it properly. I’ve noticed mold spots within just a few days, whether I use waxed or un-waxed cheese. I make a variety of cheeses including cheddar, gouda, and brie. I want them to age well without developing mold that’s not part of their natural aging process. What steps can I take to prevent mold growth effectively?” Thanks, Patrick, Austin, USA.

Hey Patrick, mold growth on cheese is a pretty common issue, especially when you are creating different types like cheddar, gouda, and brie. The key to preventing mold lies in the combination of proper sanitation practices, storage conditions, and sometimes, even environmental modifications. Let’s tackle this step by step.

Understanding Mold Growth

Mold spores are everywhere – in the air, on surfaces, and in the very environment we live in. They settle on cheese easily because cheese provides a nutrient-rich substrate for molds to thrive. Mold growth on cheese can occur due to various factors such as moisture levels, temperature, and the presence of oxygen.

Sanitation and Handling

One of the most important steps you can take is ensuring excellent hygiene practices. Contaminated tools, surfaces, or even hands can introduce mold spores to cheese.

Cleanliness is Key

• Sanitize your equipment: Ensure all your cheese-making equipment is thoroughly sanitized before use. Use a food-safe sanitizer or a simple bleach solution (1 tablespoon of bleach per gallon of water).
• Wash your hands: Always wash your hands meticulously before handling cheese at any stage.
• Clean surfaces: Work on clean, sanitized surfaces to avoid transferring mold spores.

Proper Storage Conditions

How you store your cheese can significantly influence mold growth. Here’s how you can optimize your storage conditions:

Temperature and Humidity

The temperature and humidity levels in your storage area are pivotal. Mold generally thrives in warm, moist environments.

• Temperature: Store your cheese at a consistent, cool temperature. A cheese cave or a dedicated fridge works best, ideally between 50-55°F (10-13°C).
• Humidity: Keep the humidity levels between 80-90% for most cheeses. You can control humidity using a hygrometer and adding a bowl of water in the storage space if needed.

Proper Wrapping Materials

The materials you use to wrap your cheese can also affect mold growth. Some cheeses benefit from breathable materials, while others might need tighter seals.

• Waxed Cheese: Waxing cheese creates a barrier against air and moisture, reducing mold growth. Ensure the wax coating remains intact and free from cracks.
• Un-Waxed Cheese: Use specialized cheese paper or breathable wrapping materials. Plastic wrap can trap moisture and promote mold growth.
• Vacuum Sealing: For longer storage, vacuum sealing cheese can remove air exposure and significantly reduce mold development.

Regular Inspections and Maintenance

Even with the best practices, cheese should be inspected regularly. Regular inspections can help you catch the earliest signs of mold and address them promptly.

Inspection Routine

1. Check your cheeses at least once a week for any signs of mold.
2. If you find any mold, gently scrape it off with a clean knife as soon as possible
3. Re-wrap cheese in fresh wrapping material to prevent cross-contamination.

Environmental Modifications

Sometimes, the environment where you make and store your cheese might need some adjustments to prevent mold.

Air Quality

• HEPA Filters: Use HEPA filters in your cheese storage area to help reduce airborne mold spores.
• UV Light: Consider using UV light in your storage area to kill mold spores in the air.

Choosing the Right Cultures

Utilizing the appropriate starter cultures and mold inhibitors can also help with mold control.

Beneficial Starter Cultures

Certain cultures used in cheese making can naturally inhibit undesirable mold growth:

• Penicillium Roqueforti: Used for blue cheeses, this culture can prevent other molds from taking over.
• Penicillium Camemberti: Used for cheeses like brie and camembert, it creates a protective layer against other molds.

Mold Inhibitors

Consider using mold inhibitors that are safe for cheese making:

• Natamycin: A natural mold inhibitor often used in the cheese industry. It’s effective and safe for consumption.
• Salt Brine: Soaking cheese in a saltwater solution can inhibit mold growth. Ensure the brine solution is at the right concentration for the type of cheese you’re making.

Special Considerations for Different Cheeses

Different types of cheeses may require specific considerations to prevent mold growth.

Cheddar

Cheddar is generally easier to manage for mold since it develops a natural rind:

• Ensure cheddar is pressed and dried correctly before aging.
• Wax cheddar for a protective barrier.
• Avoid high humidity levels to prevent unwanted mold.

Gouda

Gouda also benefits from waxing and good hygiene practices:

• Dip gouda in a good quality cheese wax after drying.
• Store at 50-55°F and maintain 80-85% humidity.

Brie

Brie requires high humidity and specific molds for its rind:

• Use Penicillium Camemberti to form the desirable white rind.
• Store at 46-50°F (8-10°C) with 90% humidity.
• Wrap in breathable cheese paper to allow proper mold development.

Final Thoughts…

Patrick, I hope these tips help you in keeping your cheeses mold-free and aging beautifully. Remember, a combination of perfect sanitation, optimal storage conditions, and regular inspections can make a world of difference. Thanks again for reaching out, and happy cheese making!