Hello world of cheeselovers!
I'm new to this game, and am starting to try out a few hard cheeses. I've currently got a six week old parmesan in the cave. That might be a stretch of the words 'parmesan' and 'cave', but it's wheel of cheese in the cheese fridge anyway.
Unfortunately I seem to have contaminated it with brevibacterium. I've been wiping it with a salt/vinegar solution to get rid of unwanted blue/grey mould, and suspect one of the cheesecloths I've used didn't get sterilised properly after last months taleggio. Schoolgirl error! But now my parmesan is orange, despite weekly salt/vinegar wipes. No signs of softening and it doesn't smell too pongy. I think I read that Brevibacterium enjoys a bit of salt, so am I making things worse? How do I get rid of it?
Thanks