A couple weeks ago I made a batch of normal gouda but before I put the curds in the press I put 1tsp of Saga Blue cheese and 1/4 water in the blender and then tossed the curds with this resulting liquid. After bringing I poked 20-25 holes in the tops and bottoms of my cheese disks and put them in my cheese fridge. After two weeks the disks are covered in a thin layer of blue mold. At some point I need to wax these and let them age. Should I scrape the mold off the outsides before waxing?

Mark G

Wax ??? u dont wax blue cheese. The blue mold protects the cheese. On final aging/wrapping u can decide weather or not to scrape it and wrap it in foil.

Gouda cheese acidity after pressing will be 5.2 or so, this cheese will not work well for blue, blue needs 4.6, if u wanted to make blue gouda, then u need to wax it

Thanks for the replies. It definitly has blue mold on it. The recipe was in ‘Making Artisan Cheese’ by Tim Smith. If I wax it should I scrap the outside mold off first?

Mark G

yes u have to scrap it off, i have this book , and i think it will be nice in black wax

Dint know their was such a beast, interesting, can hardly find anything on it.
http://www.wholefoodsmarket.com/products/specialty/cheese-selector/goudablue-org.html

I’ll have to stop in to WF and get some of this cheese. Maybe I can tell by the commercial version how to proceed by seeing if it’s sold wax on or wrapped in foil like trad. blue cheese.

Mark G