Red cheese coating | for home cheese making

Red cheese coating based on copolymer dispersion in water. Suitable for rinds of hard and semi-hard cheese.

Advantages of using a cheese coating

• a cheese coating helps prevent mold and yeast
• prevents weight loss during storage
• provides protection against damage
• Lets the cheese breathe during ripening while protecting it from excessive drying, mold, foreign particles, and germs

Advantages of using a red cheese coating

A strong color, that will give your cheese the attention it deserves!

There are a few types of cheeses that are known for having a red coating, including:

• Edam: This is a Dutch cheese that is made from cow’s milk. It has a smooth, firm texture and a pale yellow to orange-red rind. The rind is often coated with a red wax to protect the cheese during aging.
• Port Salut: This is a French cheese that is made from cow’s milk. It has a semi-soft texture and a washed rind that is typically orange-red in color.
• Red Leicester: This is an English cheese that is typically made from cow’s milk. It has a bright orange-red rind that is often colored with annatto, a natural food coloring derived from the seeds of the achiote tree.
• Mimolette: This is a French cheese that is made from cow’s milk. It has a hard, orange-red rind that is formed by the cheese being brushed with a bacteria that creates a crust.

These are just a few examples of cheeses with a red coating, but there may be others as well. It’s important to note that the color of a cheese’s rind can be influenced by a variety of factors, including the type of milk used, the production method, and the aging process.

Contents

• 100 gr
• Color: red
• Polyacetate
• Minimum forming temperature: 6-7 ° C

How to use this red cheese coating?

1. The product is ready for manual use.  Water can be added if necessary
2. Use our cheese brush to apply the red cheese coating to the top as well as to the sides of the cheese.
3. Drying time depends on the temperature and relative humidity in the storage area. It usually takes 24 hours to dry. As long as the product remains in liquid form, machines, tools, shelves etc. can be easily cleaned with hot water
4. Repeat the procedure on the other side of the cheese and depending on cheese type and storage duration, a second and third layer of coating may be needed after a week.
5. The red cheese coating can also be applied as a protective layer between your cheese and cheese wax, wait until it’s dry before you apply the wax.

Storage

• Store in closed containers at a temperature of 5 to 25 ° C (preferably 10-15 ° C), away from sunlight, never in the freezer.
• Storage period is a minimum of 6 months from production (date indicated on the packaging), but in reality much, much longer.
• Use in production in the order received from the supplier: first in – first out

Product characteristics

• type: copolymer dispersion
• viscosity: 7.000 – 8.000 mPa.s. (Brookfield 23 ° C)
• pH: 3.5 – 4.0
• minimum forming temperature: 6-7 ° C

Microbiology

• total plate number: <1,104
• enterobacteriaceae: <10 / g
• listeria monocytogenes: absent in 25 g
• yeasts and molds: <100 / g

Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)

During this English subtitled workshop you will learn the theory and practice of making vegan cheeses at home, with a focus on vegan camembert and vegan blue cheese. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.