[Cheese] brown mold on blue cheese

[Jack Schmidling]

Brian wrote:

> (I'm going back a few posts here)  are you saying that one should leave the 
> brown and blue mold on the unwaxed cheese in order to protect it as wax 
> would?


Not exactly.  I am saying just wipe off whatever comes off and don't be 
anal about it.  Scraping or gouging off every bit of mold is a waste of 
time and unnecessarily exposes new cheese to the atmosphere.

If you rub it with oil once a week, you will remove the spores and just 
leave the mycelium behind in a weakened state.  When you cut into the 
cheese, just cut off the moldy rind and enjoy it.

js

-- 
PHOTO OF THE WEEK: http://schmidling.com/pow.htm
Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com