Salt-Rubbed Rinds That Prevent Mold

Before wax was widely available, traditional cheesemakers protected aging wheels with salt. Salt draws moisture from the surface and creates an environment most mold species find hostile — and it forms the rind itself.

Method

1. Within 24 hours of pressing, rub every surface generously with non-iodized salt (kosher or sea salt).
2. Air dry one to two days.
3. Rub with salt daily for the first week, then every two to three days for the first month.

If you see small patches of mold, don’t panic — wipe with a cloth dampened in brine and re-rub the whole surface. Mold on an aging rind is normal, not a failure.