I've been aging my cabre al vino for a month now -- and I have started dealing with some mold that keeps reappearing. I've wiped the cheese with a brine solution -- and I am wondering if it would be a good idea to soak it in some wine again? It still feels that it is the right firmness -- but as I wipe, more of the wine color starts to come away from the cheese. Thoughts? And-- if I do soak it, would I let it air dry a bit before returning it to the aging fridge?
I think my humidity was a bit high early on -- seems to have leveled out now and I am hoping to have this cheese aging for another two months............if I can wait that long!!
Thanks for any suggestions!