Thanks for this topic! I have been meaning to ask about that darned blue mold, myself.
I get blue mold on every cheese I make, except Camembert. I seem to be able to control it best on the hard cheeses by rubbing the rinds with salt. But the softer, unpressed cheeses, like tomme, tallegio and muenster are giving me fits.
Although I wash these cheeses with brine, the blue mold comes right back. I finally knocked it back on a recent tomme, but I think that was in part due to competing molds.
Any help would be really appreciated. I think I'll always have the blue mold, but any tips on managing it would be greatly appreciated.
I practice good house-keeping and age in plastic boxes; the blues aren't with any other cheese types.
Thanks in advance,