Wednesday, December 28, 2011
Update on Roquefort and Port Salut
This is a pic of the Port Salut from last week, after washing with brine. A week later, this is now much more orange and the b. linens is starting to grow on the sides of the round. It too is getting a stronger odor. I still have issues from time to time with blushes of penicillin mold starting on this one. Even in a closed container, it gets in. I have washed it with vinegar and salt solution to treat the spots where the penicillin emerge. This seems to keep it in check.