Hi, (and greetings form the UK)
I've just discovered all the fascination of making your own cheese and having a lot of fun and learning an awful lot, but I've got a problem I'd appreciate any feedback on.
I just made a set of Cambazola's following the recipe on CheeseMaking.com, and I've managed to give them a case of PR contamination on the surface of the cheese.
I'm pretty anal about hygiene (new gloves on before touching them etc.) but I'm pretty sure I know what's happened: I was flipping them while they were draining, but as I was short of cheese mats I was using the last underside piece of mat from the last flipped cheese as the next top mat on the next cheese I was flipping (hope that makes sense), so as the whey was draining out with I assume PR mould in it, it was getting deposited onto the surface of the mat and inoculating the outsides. Sound plausible?
So a rooky mistake and next time I'll get more mats and clean the mats each time before flipping them. But is there anything I can do to try and rescue the current batch?
I pierced them two days ago, and have just sprayed them with PC, and am about to put them back into the cave fridge. I'm planning on giving them a light rind washing every day with the remains of the PC water solution for a week to try and keep on top of the blue and wondered if anyone had any thoughts on that?
Thanks,
Mike