Blue mold 'not growing'

[Dorchestercheese]

Hi I made blue cheese two weeks ago and after two week i see a couple tiny spots of blue mold on surface...i do see a good coating of white fuzz maybe it the blue mold..i used only 4 skewer tips of blue mold as Caldwell calls for in one of her recipes...It work fine last time I made it...what could be slowing the mold growth?
Does the salting on the outside slow the mold growth? 

[Gregore]

Too little salt is the most likely thing to cause pc or geo to out grow blue mold.

At least 2.5 percent up to 3.5 percent by weight to the drained curd

[botanist]

Check the temperature and humidity of your conditions.  Penicillium needs air (which is why we want spaces within the paste), 11-13C and RH or 90%.  When my cheeses grow blue slowly, it is usually because it is too cold.
The white mold is probably a contaminant and can inhibit Penicillium growth.  You should brush or scrape it off.

[Dorchestercheese]

I even re-applied the blue to the outside still nothing growing and I'm about 80% sure the blue culture is ok

[Dorchestercheese]

A couple of notes of curiosity. This recipe I've made before but I did a couple changes..
Change one I added in about 1/4 gallon of cream from raw milk that set at RT overnight.
I did forget the one teaspoon of salt added to the curd before forming ..but did salt the outside twice per the recipe.
The cheese is in my blue cheese fridge/cave - 85-90% humidity and 50-55F

Possible too much milk fat?

[H-K-J]

I don't know about to much fat, when I make my Stiltonesque  cheese I throw in 1/2 gallon cream with 4 1/2 gallon of milk.
they always turn blue (although most of my cheese do, go figure  ) I use 3/32 ts PR/PV in my make.
you might want to air it  for awhile every day if your not already doing that.

I'm guessin we'll see, tomorrow I will be starting one, can't believe it's over 3 years since the last one WOW!

                        Harold

[botanist]

just when you think it won't grow, and put it with your non-moldy cheeses, guess what....been there, done that and even once I'd started paste waxing, there was blue under the paste wax on the underside of the cheese (where the humidity was higher).

[Dorchestercheese]

Thanks guys..
my last check is to make sure the mold culture is alive and just painted some bread with it..
I would be surprised if there was no blue inside....i'll let it be

[Al Lewis]

Did you color this cheese with annatto?

[Dorchestercheese]

No just getting yellow with time.. butter fat..

[Boofer]

No just getting yellow with time.. butter fat..

Linens...growing nicely.

-Boofer-

[Al Lewis]

Linens...growing nicely.

-Boofer-

Sure looks that way to me.

[Dorchestercheese]

Not that yellow in person ..more like to color of butter..
if it linens what next? Scrap it off? Vinegar? Salt?

[Gregore]

If it is linens then just go with it . It will still be a good cheese, just maybe not what you were shooting for.

That is why making cheese is so much fun , even the mistakes are good to eat.

[Dorchestercheese]

Lol.. it was the chance I took letting Mother Nature to her mood.