[Cheese] Mold, good and bad

[Erica Schechter]

Try rubbing those spots with salt water or vinegar. It'll retard mold growth.

--Erica

On 2/1/06, Brian <mavityre at comcast.net> wrote:
> Jack,
> Need your help.  I asked this a few days ago but never heard anything.
> I have some black mold growing under the wax on my first cheddar.  I
> mistakenly used thermophilic starter but it seems to have formed well.
> Problem is, after 1 month I have noticed some black mold under the wax.  I
> have cut out the bad spots and re-waxed.  Had to do that again today after
> another week.  Is it a losing battle or should I just eat it now?
> Another thing, my Stilton is doing beuatifuly, my gorgonzola from 3 weeks
> ago hasn't produced any mold yet.  Is it possible to resurect the mold on
> this by making a mold "wash" over the cheese?
>
> Brian
>
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