I'm making blues for the first time with our raw goat milk. My results have been delicious, but because I want to sell them in the future (we are licensed for aged, raw milk cheeses), I want to have a lighter colored rind that will be more inviting for customers. Any suggestions? I am trying scraping the rind at week 3, once the blue gets thick and dark, but don't know if I should wipe instead? with what and when? I'll try to post a pic...
Thanks!
Rebecca