I cannot control the mold. It keeps returning with a vengeance. Now, I have black, white, brown, and blue mold colonies, and still not b.linens mold. It is definitely spoilage bacteria and likely from the surface being too moist during those first days. I thought about trimming the surface off of the cheese and starting with the first brine solution again, but the cheese is too soft to cut well, and I ended up smearing the mold onto the fresh surface. Kind of defeats the purpose. Before tossing it, I decided to sample it on the inside. Pretty good, even for it still being a bit young. I can see that this cheese would be a good melting cheese.
So, into the trash, and I'll start over again this weekend. First, I will sterilize the ageing container very carefully, and wipe down the inside of the wine refrigerator with diluted bleach to be sure that I get rid of mold spores that may be in the refrigerator. Don't want to reintroduce any bad bacteria.
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