Hi! I am a rookie cheese maker. I've made mozzarella, ricotta with success many times, and a few other fresh cheeses several times also with great results. I have made a few 'ad-lib' cheeses that I tasted today that are fantastic. However, I made a 'fresh-white-cheese' like queso fresco/queso blanco that seemed fine within the first week..... then it sat in a closed container for a few weeks in the fridge before I got back to it. Now it looks like a lump of white fresh cheese, but smells and tastes like a nice blue cheese of some kind. No blue mold or white mold, but do see a tiny mold that under a magnifying glass appears short, clear, with sparse mycelia. I took a tiny taste, but should I keep it? Eat it? Paper bag it? Seal it up? What happened?
Sideboard: I had a mother culture form some unknown cheese sort I bought that left in the fridge produced a wine/fermenty smell after a couple weeks but looks normal. Freeze it? Use it? Toss it?
THANKS for any feedback !!
