Trying to awake this thread again...
So I was actually referring to books discussing mold issues, as in John's posts about white deposits and black fuzzy mold spots.
It seems we have a couple of mold-gurus on the forum, but I wonder if the information is only available by trial and error, or are there books, internet resources or other sources in which I could find more info on those?
It seems that knowing what mold is what is really crucial to getting your cheese right. From what Francois has said in the other threads, it seems it is also crucial to know how to fight each mold, and how to not kill the ones you want. Still it seems that the basic books, internet recipes and so on don't discuss these.
I feel I'm missing some necessary information that I can't do without.