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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