The first time she had done brie from raw milk. Mold took from the previous brie , which was awesome ( the mould was from the shop brie). This time forgot strain milk with mold and poured in a total volume of milk. Day 10, cleaned up in the refrigerator, wrapped in paper temperature 5 C. Now he is 15 days, looking ugly and bad smell. This is from the use of raw milk, or from the fact that mold does not процедила? It then still edible?