Hi,
I originally asked for advice in this thread about my Fourme -
http://cheeseforum.org/forum/index.php/topic,12164.0.htmlHowever, the problem (if it is a problem) seems to be getting worse and I got no replies so I figured I'd ask a wider audience as my Fourme's, which are now 5 weeks old are getting more dark green spots.
They are only on the surface, and when they first appeared, I thought they might be at the skewer points but now I don't think that's the case as there's too many.
They are in a ripening box in my cave (wine fridge) at 50F and around 80RH. I have had the lid on to try and stop the blue contaminating my other cheeses so maybe a lack of circulation is to blame?
My question is, are they a bad thing or do I leave them?
If they are a bad thing do I scrape them off, or wash in brine, or vinegar and should I do it sooner rather than later?
Please help, I don't want to lose my xmas blues!