Wondering if it is OK to wax a cheese that is starting to show b.l. growth, or is this a bad idea?
I made I made a 1.25 lb. manchego from the recipe from Artisan Cheesemaking at Home substituting goat milk and omitting the saffron. I left it to ripen for two weeks before its intended wax job. All was going well until I went to wax it last week and found it was starting to blush brownish-orange. I suspect it picked up the b.l. From the ripening box even though I wasn't washing the rind. I washed it with brine and wrapped it loosely, needing the box for another cheese. I could keep washing or go natural, but my original plan was for a brilliant white cheese inside a black wax. I wouldn't mind a hint of b.l. under the wax, but I don't want to botch this one. It is a pretty. Ice looking mini wheel right now.