Hi Peter, mold is US spelling, mould is Aussie/British spelling. JFYI
Ok onto the cheese. I have been wrapping mine in gladwrap as I read somewhere that this was acceptable, as the special wraps that I bought were just too small, leaving around a 20 cent opening in the middle. Have been reading lately were this might not be acceptable as the cheese still need to extract some moisture and also the ammonia gases while maturing, so the wrapper needs to be able to breath to allow this process to occur, which of course plastic wrap won't. I am realising that ammonia is what I could detect in the cheese, and should have realised that as soaping with milk also give off ammonia, and it can take a couple of weeks before the smell goes. Also both of my brie's had gone off in the middle, and I think I have just realised why. With my last batch I also realised that they needed to be at least 4 weeks maturing before they were ready to eat.
So I think, with all this new information, I need to make another batch and see what I find.
Hopefully it will be successful.