Quick Answer
Mould growth on aging cheese can be controlled through proper temperature and humidity management, as well as careful selection of the cheese-making environment to prevent contamination. Maintaining a consistent temperature range between 10-15 degrees Celsius (50-59 degrees Fahrenheit) and relative humidity below 80% is crucial. Regular inspection and turning of the cheese can also help prevent uneven mould growth.
Selecting the Right Environment
When creating a cheese-making environment, it’s essential to ensure good air circulation to prevent moisture buildup. A well-ventilated area with minimal direct sunlight can help maintain a consistent temperature and prevent contamination. Consider placing the cheese in a temperature-controlled room or using a temperature-controlled cheese cave. For home cheesemakers, a simple solution is to use a temperature-controlled wine fridge or a converted refrigerator with a temperature controller.
Managing Temperature and Humidity
To control mould growth, maintain a consistent temperature between 10-15 degrees Celsius (50-59 degrees Fahrenheit). This temperature range allows for the growth of the desired mould species while preventing the growth of unwanted contaminants. Relative humidity below 80% will also help prevent excess moisture, which can contribute to uneven mould growth. Monitor the temperature and humidity levels regularly and make adjustments as necessary to maintain the optimal conditions for the cheese.
Monitoring and Maintenance
Regular inspection and turning of the cheese can help prevent uneven mould growth. Turn the cheese every 1-2 weeks to ensure even mould development and prevent it from becoming too thick or uneven. Check the cheese regularly for signs of contamination or excessive mould growth. Remove any affected areas immediately to prevent the problem from spreading.
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