I had salted it...and he indicated that this was the wrong thing to do....and sure enough I killed it all off and the rind dried out too much to support growth for a week or so...I went to a 3% wash daily along with b.linens to get some growth going again...but only the linens took hold, the geo never came back.
Perhaps a 3% brine wash would reduce it...or...try a little drying?
Hey, thanks for the response. Hmmmm. I actually have a Tellagio doing this also but it may have other issues too. I am working on drying it out a bit.
All the Chaource get their outings everyday now. They get taken out of their boxes and left in open air in the cold room for a while. In fact, there's a cheese party that happens there everyday when a whole bunch of cheeses get their outings. Let's see; 4 Shitake Brie, 10 Chaource, 12 Valencay all have a little out-of-box party everyday. They're quiet luckily but I do think they have fun!
Maybe the Tellagio need to join them. I'm having more trouble with ammoniation with a number of makes and I think it's because with the dry air the rind dries too quickly and not enough draining happens. I have plans to address this in future make and I do think I'm having some success with lessening the ammonia smell on the shitake Brie which is good......don't like the thought of losing 4 big ones of those.
I think drying is the the likely answer for my situation. I'm not sure Chaource would support a wash and they're not meant to have B linens. The Tellagio might be a different story though. I should do washes on that I'd guess.