[Cheese] Bulk Dry Milk

[Erica Schechter]

Is the black mold fuzzy? If so, you probably have "poil de chat".
After scraping it off, rub it with brine or vinegar.

--Erica

On 1/29/06, Brian <mavityre at comcast.net> wrote:
> Okey Dokey.
>
> I made a Stilton on the 20th which is getting nice and moldy.
> The Gorgonzola on the other hand which I made over 3 weeks ago is doing
> nothing in the way of moulding.
> Is there anything that can be done to kick start it?
>
> Also, my first cheddar has developed two small black mold spots under the
> wax.  I cut out the spots and re-waxed but the mold is back in the same
> place.
> Should I keep whittling away at the spots and re-waxing or is it a lost
> cause?
>
> Thanks
>
> Brian
>
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