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It is now 3 months later.<br>
My water pan method did not seem to work, the cheese started to get too
dry.<br>
<br>
I moved them to a ziplock bag that I left 50% open.<br>
The cheese is also been stored rather cool 45-50F<br>
<br>
The mold is black and white.<br>
<br>
Am I still ok?<br>
I can post pictures if it will help?<br>
<br>
Should I scrape and mold? Wipe with salt? Poke holes??<br>
<br>
<br>
hombrewdude wrote:
<blockquote cite="mid:46EC16CC.4000409@yahoo.com" type="cite">This is 3
weeks old now.
<br>
I just wonder if I have too much mold?
<br>
Should I wide it with salt water?
<br>
<br>
<blockquote type="cite"><br>
<br>
<blockquote type="cite">I tried to make my first mold type cheese.
<br>
<br>
I used a store bought culture and added it to the milk.
<br>
<br>
I now have 2 1lb rounds of cheese on a grate over a pan of water in a
50F fridge.
<br>
<br>
The green fuzzy mold is over 75% of the surface.
<br>
<br>
What should I do next?
<br>
</blockquote>
<br>
How old is it ?
<br>
<br>
Generally speaking, "furry" cheeses start to soften when they are ready
to eat..
<br>
<br>
The older it gets, the stronger it tastes..
<br>
<br>
/peter
<br>
<br>
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<br>
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