Honestly, if we were making a blue cheese I think we would be quite proud of ourselves about now. The trouble is, we’re not, so all that mould on our cheese is getting a bit concerning.
I wiped off the first batch of mould with a cloth and put the cheese back in the outhouse to continue maturing. I was worried then that it might progress. Taking a look at it yesterday, as it approached the two week point, I was shocked to see how it had grown.
In parts there was a proper crust of brown mould, and in others there was a bluey-green fur. Not nice at all.
So this time I’ve scraped it all off with a knife and basted it with another good coating of olive oil. My cheese making book doesn’t tell you why you should do this, but I suspect that it’s something to do with keeping the air away, and hopefully minimising the mould growth.
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Just been reading about your first attempt at homemade cheese. I had the same problem with one of mine re mould. I think you do need to wipe and oil more or less every time you start to see a fresh growth of mould. I have not made any cheese for a while, but intend to start again now that the weather is better – not sure what that has to do with it, though
One of my next ones is inspired by a Spanish cheese called Quesaíllas which is actually immersed in olive oil for 1-8 months, which is supposed to prevent the growth of mould. I will let you know how I get on with it.
I should imagine that immersing it in oil will be very effective, as one of the recommended processes for keeping the mould at bay in the first place is to baste it with oil each day anyway.