Hi Cheese Forum! Can anyone help a newbie with his first post?
I made my first attempt at a Parmesan a couple weeks ago. Everything turned out great, but now I am noticing a bit of surface mold growing on the rind. This may be due to cross contamination as my cave has been home to a few blues, Camemberts, and bandaged Cheddars. A bit of the mold has a reddish tint, while other portions have a grey/blue/black? I have been vigorously scrubbing with a vinegar/brine solution every couple days to no avail. The blemishes remain triumphant!
Is there anything else I can do aside from a vinegar solution? Would it help to rub it with olive oil?
I'll try and post some photos soon, but in the meantime, anything information helps!