Coppa Mold - Does this look ok?

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Tenorbrew
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Coppa Mold - Does this look ok?

Post by Tenorbrew » Wed Jul 08, 2020 14:30

Hi folks,

Sorry to start another post on mold, but I couldn't find what I was looking for by searching.

I recently hung my first coppa (using the Olympia Provisions recipe) and it has been drying for 9 days so far at about 13C and 79-80% humidity.

I did not inocculate with mold, but I have about 10kg of salami hanging in the chamber which has been.

4 days ago I noticed the appearance of spots of white mold (as I had hoped), but now some of the mold has taken on a greenish hue.
Has anyone experienced this?

Going by some of the posts I have read here I am not too worried yet, as I think it might be part of the life cycle of the Bactoferm 600 mold my salamis are cased in, or some other benign mold. I was planning on giving the Coppa another day or two to see how it develops before wiping down with vinegar solution if necessary. The mold on my salamis is a white as snow. Could the green mold be coming from the paprika, coriander or chilli in the rub, or the netting?

Thanks for your help,

tenorbrew
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Bob K
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Re: Coppa Mold - Does this look ok?

Post by Bob K » Thu Jul 09, 2020 16:45

Welcome to the Forum!
I really wouldn't be concerned about the indigenous mold.The white mold will dominate before all is done. If it bothers you wipe it off and inoculate with the mold 600
Tenorbrew
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Re: Coppa Mold - Does this look ok?

Post by Tenorbrew » Fri Jul 17, 2020 15:20

Thanks, Bob K.

I'm not too worried.

Here a couple of photos from yesterday so I can record the competition.
Still no noticable effect on the surrounding salamis.

Cheers,

tenorbrew
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