I made what is supposed to be a Bel Paese several weeks ago, using the Gavin Webster receive on CurdNurd.
It all aged fine in the fridge, and smelt nice, so following the recipe I finally wrapped it in breathable cheese paper and left it to ripen for a while longer at the back of the fridge.
I checked it today after about 10 days and found the moisture in the fridge had moistened it's wrapping, and on unwrapping I was greeted by a kaleidoscope of different moulds. It was also very slimy and smelly on the bottom - a fermented smell.
I gave it a wipe with a brine soaked cloth, but it's not looking very appealing.
What does everyone think? Should I just let it dry out a bit and then go ahead and eat it after cutting off the outsides? Or would any of these moulds be a red flag?