I have a cheddar in the fridge that is about a month old and I can see mold growing under the wax.

Should I remove all the wax from the cheese, wipe off the mold with a vinegar/salt solution, and then re-wax it, or follow a different idea?

Thanks.

I wouldn’t take the wax off. Just cut the mould off when you open it

You can do both

Remove the wax on the infected spot, and remove then mold, then wax this spot, in this case u should hope that this mold is only on the surface, and not went so deeply.

or As Narelle said but , if it is just started , u can save ur work by what i said above

cheers

I have had that before, it will travel all over, so i would remove and vinigar the infected area then rewax, unless u dont mind the mold.

I found that it was easier to remove the area and then rewax.  Hopefully we’ll see how this works.

Of course, I did have to try some of the pieces I removed to ensure that the cheese was not in bad shape

Yikes, I have a question for your question. Any reason that you didn’t bandage that cheddar? I’m contemplating using the bandaging, yup with lard for my first cheddar. It’s a scary thought- hard to get good clean freshly made unhydrogenated lard here in Seattle. Wouldn’t this keep the mold out? Another option that I just found rummaging on the internet is the use of sugar. I was shocked but pleased-sooo simple. Here’s the article and explanation from New Scientist magazine. http://www.newscientist.com/backpage.ns?id=mg19025542.800

Just watch sanitation! You can’t be careful enough. Use stainless steel utensils and pots. Boil your utensils for 5 minutes. Spray the work area with a mild bleach solution. Use clean towels. Wash your hands often. Pretend like you are working in a hospital—okay, I take that back. Just be very picky about sanitation, and you will be unlikely to have these problems. Treat the root cause, not the symptom

you know rick, i agree 100%

but when u deal with raw milk, and all the way till u have it in ur steel sanitized pot and tools, u will have problems some times

coating with honey might work, its antiseptic and protective.

Manuka Honey! Natures greatest antiseptic- I feel an experiment coming on….....

i have had a cloth wrapped cheddar down for about 4 months now and it has every colour mould on it you can think except black thank goodness it smells like a damp cellar i have it in a sealed tupperware container suspended over water so it doesn’t contaminate my other cheeses so far so good i used butter to coat the outside with

Might be wrong, but if u have the cheddar in a sealed container then theirs no air circulation.

the container is taken out of the fridge every couple of days and the lid is taken off to check mould so there is plenty of fresh air circulating

can we use butter or ghee , instead of fat animal lard ??
if no, how can i make lard myself? here they do not sell lard as product.

shall i bring some lamp white fat and heat it until it is liquefied and then call this lard??

I believe butter or ghee (concentrated butter with no water)is better than body/fat

butter may go rancid and ghee would be a better option.

what about making lard myself? is it correct the way i explained above?