Hey all
I made my first stilton this month and was wondering if orange mould was usual? I have a feeling that there may have been some cross contaminated with my limburger that contains B-Liners? I also noticed some white mould that also may have come from the penicillin candidum in my crottins? Also, my crottins now have dark patches all over them, maybe this is the roquefort from the Stilton?
If the cheeses are not covered does this mean that the bacteria will jump from one cheese to another even if they are on another shelf? Should I keep all the cheeses in a plastic tupperware container to stop contamination?
The Stilton tastes fine.. Is it safe??
Any help much appreciated!