My second cheddar, just like the first one, seems to be developing mold while air-drying. I was just wondering if this is normal. It has been drying for three days now. I have turned it every 12 hours.
It is also soft enough to take imprints from the sticks that are under it. I was wondering if my cheddar is too soft. Should it be pressed harder or is this all part of a greater plan?
I wiped the mold away with vinegar and patted it dry with a clean towel. Now waiting to see what happens.