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<DIV><FONT face=Arial>Some possibilities to ruminate on:</FONT></DIV>
<DIV><FONT face=Arial></FONT> </DIV>
<DIV><FONT face=Arial></FONT> </DIV>
<DIV><FONT face=Arial>1. Paraffin is more brittle and subject to cracking
than cheese wax, therefore mold can access cheese through tiny cracks caused by
mechanical damage.</FONT></DIV>
<DIV><FONT face=Arial></FONT> </DIV>
<DIV><FONT face=Arial>2. May have pin holes in wax coating when applied to
cheese. Solutions: use colored wax to see unwaxed areas better and wax two
times for a better seal</FONT></DIV>
<DIV><FONT face=Arial></FONT> </DIV>
<DIV><FONT face=Arial>3. If reusing wax, must be hot enough to kill all mold
cantaminations in the wax</FONT></DIV>
<DIV><FONT face=Arial></FONT> </DIV>
<DIV><FONT face=Arial>4. Wax temperature too low to kill mold
contaminations on cheese surface</FONT></DIV>
<DIV><FONT face=Arial></FONT> </DIV>
<DIV> </DIV>
<DIV><FONT face=Arial>Calvin</FONT> </DIV>
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<DIV style="FONT: 10pt arial">----- Original Message ----- </DIV>
<DIV
style="BACKGROUND: #e4e4e4; FONT: 10pt arial; font-color: black"><B>From:</B>
<A title=patrickmann@hotmail.com href="mailto:patrickmann@hotmail.com">Patrick
Mann</A> </DIV>
<DIV style="FONT: 10pt arial"><B>To:</B> <A title=cheese@hbd.org
href="mailto:cheese@hbd.org">cheese@hbd.org</A> </DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> Friday, December 08, 2006 12:13
PM</DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> [Cheese] mold (the bad
kind)</DIV>
<DIV><BR></DIV>My hard cheeses all developed mold under the paraffin wax
coating. Any tips on how to prevent this? <BR>Thanks,<BR>
Patrick<BR><BR>
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