Our cheese has been ageing for a week now, so it has at least three more to go before we can cut into it, and nine if we want a nice mature product.
The trouble is, it’s starting to grow mould around the edge. This is quite normal and my cheese making book says you should just rub it off with kitchen roll, which I’ve done. It was quite easy, perhaps because we’d brushed the surfaces of the cheese with oil before putting it out in the outhouse.
My only worry, really, is how quickly the mould will reappear, and whether it will always be so easy to rub it off. Just a week to the first spots strikes me as rather fast.
Then again, could you let it grow to form a skin? I’m thinking not, but at this stage in my fledgling cheese making career I still have more questions than answers.
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Do you see a face in that cheese?? I really do!!!
I hadn’t, but now that I look at it I can see what you mean. Two little eyes and a nose about half way across the round of cheese and half way up. Well spotted.
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