I have a six month old parm and a 2 month Manchego in my cave which had lovely pristine rinds which I had been oiling and were doing really well.
However, in the last month they have started developing a runaway white powdery mould. I have tried brushing it off and re-oiling but in a few days it is back. The cheeses, and my cave smell like a very damp room.
I have also got a bandaged Cantal with a nice mould growth i there, I get occasionally furry white mould on it but it brushes off easily. I've had penicillin candidum goats cheese, a washed emmentaler and a few blues in there before they got eaten at xmas.
Last weekend I emptied the cave and sterilised it with bleach solution but it came straight back.
I have brushed and washed with brine/vinegar, reoiled but it comes straight back.
Any suggestions? As you can see from the single Parm, I could scrape it back to the rind but will it help or am I just being paranoid and should I leave it alone to grow? It's the smell that not nice, I used to have a nice cheesy aroma coming from my cave, now it's like a musty cellar.
