I made a 3lb parmesan just under a month ago. It's in my cave, all looked good and it had developed a good rind.
However, as the rind has dried hard there are some tiny pits and few small cracks appeared (humidity has always been above 85%) and blue mould has taken hold in these cracks. I have managed to scrape most off with a tiny bit of digging where they are only an eighth or so deep on the top and bottom and scrubbed with brine/vinegar solution. However, there are some bigger ones around the perimeter as you can see in the side view pic.
The biggest is around half an inch long and 1/4" or so deep. I have a couple of blues in my cave so I assume that it is cross-contamination.
Can anyone advise what I should do? I was going to start oiling in a couple of weeks so do I dig them out and oil now or leave it and hope it wont grow down into the cheese or soak it in brine again. Please help, it's my first Parm and I don't want to lose it.