I made a pepper jack last week end, and I set it out at room temperature to air dry for 2 to 5 days like the recipe says. This is my 3rd pressed cheese, just so you know where I am. My first two cheeses dried nicely, but this one seems to be really moist and has started to mold. I made a brine this morning of salt and water, and I took a piece of cheese cloth and dipped it in the brine and wiped off all of the mold. Then I placed the cheese in my cheese refrigerator at 52 degrees and went to work.

Is this proper treatment to keep the mold down? The cheese is still very moist, and does not have a dry coating all over the outside yet. The edges are dry, but not all of it. I thought that the refrigerator would help keep the mold down, it is 70 degrees in my house now.

Should I leave it in the refrigerator to dry, or should I take it back out?

The recipe says that I can wax it or oil it. I have only waxed my cheese so far, I have never oiled one. What does that do for the cheese?

Jack cheese has been a challenge for me as well.  I’ve had some that actually dripped for almost 2 days.  It appears as though you acted promptly to remove the mold, and the brine rub was a good way of handling it.  Having done so, I think I’d give it another try at room temp.  I know some wouldn’t approve of this, but you might try moving the air a bit to facilitate drying.  A small fan at a reasonable distance to just stir the air around the wheel may be of some help.  Also, when you finally do get it dry enough to wax, you might rub the surface with salt to discourage any mold growth under the wax.  Can’t offer any insight on the oiling process - I’ve never done it.

Thanks. I’ve decided not to oil it, I am going to wax it, but after it is dry. My jack cheese dripped for a couple of days too. It actually puddled and I had to keep drying it up. My cotswold has molded as well.

remember that mold cannot be seen till it realy builds up, i would sprinkle salt all over to halt any potential outbreaks.