I made a couple of batches of mozzarella around May 22 and while I stored the cheese in my regular fridge I found that there was a powerful tendency for each block to be covered with a blue culture. In the 2.5 weeks since I made the cheese they got increasingly sour. Can someone explain what was happening and why? I never sanitized the containers I stored the cheese in but woud that be sufficient to produce the blue mold over the entire surface exposed to the air (albeit in the enclosed plastic container ) and the continued souring? Thanks.